What Is Jeon?
Jeon (전, sometimes written as "jun" or "buchimgae") is one of Korea's most beloved categories of traditional food — savory pancakes made by mixing or coating various ingredients in a batter of wheat flour or rice flour, then pan-frying them in oil until golden and crispy. Known by many regional names including "buchimgae" (부침개) and "jijimi" (지짐이), there are hundreds of variations throughout Korea.
The history of jeon can be traced back to royal court cuisine of the Joseon Dynasty (1392–1897). In the palace, these delicacies were called "jeonyuheo" (전유어) and prepared with premium ingredients and fine oils. Over centuries, the tradition spread to common households, where jeon became an essential part of everyday meals, holiday feasts, and tavern menus. Today, jeon remains one of Korea's most cherished comfort foods — a staple in home kitchens, pojangmacha (street food stalls), and traditional taverns like Dalmakdalmak.
Types of Jeon
Korean jeon comes in remarkable variety, each with its own character. Gamja-jeon (감자전, Potato Pancake) is made from freshly grated potatoes, pan-fried until the edges are shatteringly crispy while the center stays delightfully chewy. It's the signature dish at Dalmakdalmak and pairs beautifully with makgeolli.
Kimchi-jeon (김치전) uses well-aged kimchi chopped into the batter, creating a spicy, tangy, deeply savory pancake that's arguably the most popular variety in Korean taverns. Haemul-pajeon (해물파전, Seafood Scallion Pancake) is a showstopper — loaded with squid, shrimp, and generous amounts of green onion, it arrives at your table large, dramatic, and delicious.
Donggeurangttaeng (동그랑땡) are small, round patties made from tofu and minced meat, while Nokdu-jeon (녹두전, Mung Bean Pancake), also known as "bindaetteok," uses ground mung beans as its base, stuffed with bean sprouts and kimchi for a thick, hearty pancake. Each variety has a unique taste and texture, and ordering several types to compare is part of the fun.
Why Koreans Eat Jeon When It Rains
There's a beloved saying in Korea: "When it rains, you must fry jeon." This isn't just a quaint tradition — there's actual science behind it. The white noise frequency of falling rain closely resembles the sound of jeon sizzling in oil. Hearing rain unconsciously triggers the association with that satisfying sizzle, making Koreans crave jeon.
On rainy days, lower atmospheric pressure also heightens the sense of smell. The savory, nutty aroma of jeon frying becomes even more enticing, stimulating appetite in a powerful way. There's also the emotional dimension: the gentle melancholy of a rainy day finds its perfect comfort in the warmth of freshly fried jeon and the smooth sweetness of makgeolli — it's a form of Korean emotional self-care that has been practiced for centuries.
At Dalmakdalmak, rainy evenings carry a special magic. The sound of rain becomes a natural backdrop to the sizzle of jeon on the griddle and the gentle pour of makgeolli, creating an experience that visitors describe as unforgettable.
How to Enjoy Jeon Like a Local
The secret to the best jeon experience is eating it fresh from the pan. At Dalmakdalmak, every jeon is made to order and served at peak crispiness — that fleeting moment when the outside shatters and the inside is perfectly tender.
Soy dipping sauce is jeon's essential companion. A simple mix of soy sauce, vinegar, and red pepper flakes creates a dip that adds salt, tang, and gentle heat to each bite. Some varieties pair better with a plain soy-vinegar sauce, while others — like the boldly flavored kimchi-jeon — are best enjoyed on their own.
In Korean tavern culture, jeon is always shared. The tradition is to order several varieties for the table and place them in the center for everyone to enjoy together. When you visit Dalmakdalmak, we recommend ordering two or three types of jeon alongside a bowl of makgeolli, and experiencing the communal warmth that defines Korean pub culture.
Jeon at Dalmakdalmak
At Dalmakdalmak, we honor traditional recipes while using the finest available ingredients. Fresh produce sourced directly from Korean farms, quality oil, and skilled hands come together to create each pancake with care and precision.
If you're unsure what to order, just ask our staff for recommendations. For first-time visitors, we suggest the classic pairing of gamja-jeon and traditional makgeolli. Returning guests might enjoy our seasonal specials, which showcase limited-time ingredients and regional recipes.
Located in the heart of Insadong, just a one-minute walk from Anguk Station Exit 6, Dalmakdalmak invites you to discover the true flavor of Korean jeon — crispy, golden, and deeply satisfying.
