Korean food (Korean food) menu foreign language notation: JEON
potato pancakes
egg roll
Kimchi pancake
assorted exhibition
Bindaetteok
Pajeon
seafood pancake
Gamjajeon is a hot pot dish made by mincing potatoes, coating them in pancake powder, and then baking them in a pan. The simple and soft taste of potatoes and the crispy texture of pancake flour combine to make this a very delicious dish.
Egg rolls are a food made by breaking eggs, mixing them with seasonings such as salt, pepper, and cooking oil, pouring them into a pan, and baking them. It is mainly eaten for breakfast or as a light snack, and is characterized by its soft texture and light taste.
Kimchi pancake is a pan-fried food made by mixing kimchi with pancake powder. It is one of the representative Bukchon and Jeonju traditional foods.
Modeumjeon is a dish made by mincing various ingredients and mixing them with pancake powder. It is mainly made using various vegetables, meat, and seafood, and it is one of the foods that you enjoy eating a lot because you can enjoy various tastes and textures. Representative ingredients include shrimp, squid, bracken, green onion, and red pepper.
It is also called empty rice cake. It is presumed that the name Bindaetteok came from Byeongjabyeong (餠子餠), which became Binjatteok over the years and was called Bindaetteok again. ≪Joseon Common Sik 朝鮮常識≫ said that the etymology of binjatteok seems to come from the Chinese word Bingja(餠飣).
Regarding the origin of this food, it was originally used as a base when the meat fried in oil was piled high on a sacrifice table or a dumpling table. ) was called Bindaegol because there were many bedbugs, but there is a theory that there were many Binjatteok vendors here, so it became Bindaetteok.
In the Joseon Dynasty, when there was a bad harvest, Sedoga at the time made it and asked the nomads gathered outside Namdaemun, “Which house is the enemy?” It is said that he threw it away. Looking at the recipe for bindaetteok in ≪Gyugonsibang 閨壼是議方≫·≪Gyuhapchongseo 閨閤叢書≫, it was not close to cold water (side dish) as it is now, but rather a type of pancake (煎餠).
In ≪Gyugonsibang≫, it is said that peeled mung beans are ground into powder and kneaded to a thick consistency, and when the oil in the griddle becomes hot, it is spread little by little, and the peeled bean paste kneaded with honey is placed on top of it and covered with mung bean dough again. In the series, it is the same method, but it is said that pine nuts are put on top and jujubes are put on the four sides to make it into a flower shape.
Nowadays, bindaetteok is not a sweet, colorful and fragrant rice cake, but a food made by seasoning with salt and mixing meat and vegetables instead of red bean paste. In particular, Pyeongan-do's bindaetteok is one of the local specialties, and is now three times larger and twice as thick as Seoul's bindaetteok.Bindaetteok is a pan-fried food made by mixing bindae (the name of a fish) with rice cakes. It is mainly derived from food in North Korea, and the harmony of soft texture and crispy surface is a delicious feature.
Pajeon is a hot pot dish made by mixing green onions and pancake flour and baking them in a fan shape. It is a delicious dish that combines the sour taste of green onions with the crispy texture of pancake flour. You can eat it with salt or dip it in soy sauce.
Haemul-pajeon is a dish made by putting seafood in pajeon. Enjoy adding seafood to enhance the flavor, and the taste of seafood and the crispy texture of pajeon are in harmony, making it a delicious dish. Usually, shrimp, squid, and abalone are used.
