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Why Do Koreans Crave Jeon When It Rains?

Golden-brown Korean Cabbage Pancake (Baechu-jeon) with crispy edges, served fresh on a decorative plate.

Why Do Koreans Crave Jeon When It Rains?

Before I answer that question, there's something you should know.

Jeon is my soul food.

Whenever my family held a Jesa, many different kinds of Jeon would be prepared all at once.

To me, those days felt like an all-you-can-eat Jeon buffet.

The fun of choosing?

Not really.

I just ate all of them.

Have you ever heard of Jeon?

Jeon is a Korean dish made by coating ingredients in batter and pan-frying them in oil.

Potatoes become Jeon.

Kimchi becomes Jeon.

Cabbage becomes Jeon.

Fish becomes Jeon.

Meat becomes Jeon.

Sometimes Jeon reminds me of pizza.

Pizza can have hundreds of different variations depending on what you put on the dough.

Jeon is the same.

Change just one ingredient, and it becomes a completely new dish.

That's why I think Jeon is one of the most versatile dishes in Korean cuisine.

Oh, and there's one more detail.

Jeon is often enjoyed with a simple dipping sauce made with soy sauce.


Some people add sesame oil, toasted sesame seeds, chili powder, or chopped green onions, depending on their taste.

It adds another layer of flavor to the Jeon.

When I was growing up, my mother made the batter from scratch.

She simply mixed flour with salt.

In some regions, people even used buckwheat flour instead of wheat flour.

These days, though, most people use ready-made Korean pancake mix.

It's already perfectly seasoned, so anyone can make delicious Jeon at home.

Each brand tastes slightly different, so people often have their own favorite.

Sometimes I joke that it's almost a magical powder.

So, what is my favorite Jeon?

Baechu-jeon.

(Cabbage Jeon.)

I spent my childhood in the countryside of the Gyeongsang region, where Baechu-jeon was always served at our Jesa table.

It's incredibly simple.

Fresh cabbage leaves are lightly coated in batter and gently pan-fried until golden.

Honestly, it's hard to make anything taste bad when it's fried in oil.

To me, it was one of the most ordinary foods in the world.

Then I moved to Seoul.

One day I mentioned Baechu-jeon to my friends.

Their reactions surprised me.

"You make Jeon with cabbage?"

"Is that actually good?"

Some of them couldn't even believe such a dish existed.

So I invited a few friends over and made it for them myself.

Almost everyone reacted the same way.

"Wow... it's much better than I expected!"

Watching their surprise made me happy.

That was when I realized something.

A food I had always thought was completely ordinary was actually a regional specialty.

Step-by-step cooking process of Baechu-jeon, featuring washed napa cabbage leaves, flour batter, and sizzling in a pan.
Ingredients & Steps for Baechu-jeon

 

There are so many kinds of Jeon in Korea.

Kimchi-jeon.

Buchu-jeon.

Pajeon.

Haemul-pajeon.

Minari-jeon.

Gochu-jeon.

Dongtae-jeon...

The list could probably go on forever.

I think the kinds of Jeon people make often depend on what ingredients are easy to find where they live.

But one type is loved almost everywhere.

Kimchi-jeon.

After all, almost every Korean home has Kimchi in the refrigerator.

If you already have Kimchi at home, why not try making Kimchi-jeon?

I don't think you'll regret it.


A 4-panel collage showcasing three types of homemade Korean pancakes. The top row features zucchini slices and round scallion pancakes; the bottom row shows veggie-packed fritters and potato pancakes being grilled.
Home-style Korean Pancake Assortment: Zucchini, mixed vegetable, and potato pancakes.


Authentic, pan-fried Korean seafood and green onion pancake (Haemul Pajeon) served on a rustic wicker basket tray with dipping sauces.
Haemul Pajeon (Seafood & Green Onion Pancake):


So, when do Koreans crave Jeon the most?

On rainy days.

The moment we hear the rain outside, many of us suddenly think,

"Jeon and a glass of Makgeolli would be perfect today."

Why does that happen?

Honestly, nobody knows for sure.

But if you ask almost any Korean, they'll probably smile and nod.

I have my own theory.

The sizzling sound of Jeon cooking in oil somehow reminds me of the sound of rain.

Add the rich aroma of the oil, and suddenly I can't stop thinking about Jeon.

Whenever it starts raining, I somehow find myself mixing batter without even planning to.

And something even funnier often happens.

When my husband comes home from work, there's usually a bottle of Makgeolli in his hand.

I never asked him to buy it.

It just happens.

A rainy evening.

Freshly made Jeon.

A glass of Makgeolli.

Sometimes that's all it takes to make me feel completely happy.

If you ever have a Korean friend, try asking them this on a rainy day.

"Jeon sounds good today, doesn't it?"

Don't be surprised if they look at you and ask,

"Wait... are you Korean?"

For many Koreans, Jeon and rainy days simply belong together.

Talking about Jeon always reminds me of one more companion.

Makgeolli.

Why do so many Koreans crave Makgeolli whenever they eat Jeon?

I'll share that story in my next post.

K-Food Story
Stories behind Korean food
by Somang

 

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Location: korea

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