The Crispy Temptation: A Korean Food 'Twigim' and 'Jeon'

On rainy days, I make Kimchijeon (Kimchi pancake) and drink Makgeolli (rice wine), often inviting my foreign friends over. Are you planning a trip to South Korea? While Bulgogi and Bibimbap are excellent, there are specific foods that truly soothe the souls and accompany the daily lives of Korean people. These are 'Twigim' (Korean fried food), which stops passersby with its savory aroma on the streets, and 'Jeon' (Korean pancake), which unfailingly comes to mind on rainy days.

They might look similar but possess entirely different charms. It is highly recommended to know at least this much before visiting Korea.

💡 Top 5 Q&A on Korean Street Food Etiquette and Culture

Before delving into Twigim and Jeon, here are the answers to the five most frequently asked questions by first-time visitors to Korea.

Q1. Do I need to tip at street food stalls or pancake restaurants?

A: It is absolutely not necessary. South Korea has no tipping culture whatsoever. You only need to pay the price listed on the menu, and this applies equally to street food vendors.

Q2. Are Twigim and Jeon spicy?

A: Fundamentally, Twigim and Jeon themselves are not spicy; they are savory. However, 'Kimchijeon' has a slight spiciness, and dipping Twigim into spicy Tteokbokki sauce can be quite hot. If you cannot eat spicy food at all, please request soy sauce.

Q3. Are there options for vegetarians?

A: Yes, there are many! Among Twigim, 'Goguma Twigim (fried sweet potato)' and 'Yachae Twigim (fried vegetables)' are perfect vegetarian options. For Jeon, 'Gamjajeon (potato pancake)' or pure 'Bindaetteok (mung bean pancake),' which do not contain seafood or meat, are highly recommended. However, since some restaurants might use meat broth or eggs in their batter, it is advisable to check in advance.

Q4. Is eating from street food stalls hygienically safe?

A: The hygiene and public safety levels of South Korean street food are exceptionally high globally. The turnover rate of ingredients is fast, ensuring freshness, so you can eat with confidence. However, it might not be 100% perfect everywhere. Avoiding places that look questionable is a valid approach.

Q5. Must Jeon always be eaten with Makgeolli?

A: Traditionally, it boasts the best pairing with Makgeolli, a traditional rice wine. However, the younger generation in Korea recently enjoys 'Jeon-maek' (Jeon + Beer) with cold beer. You are free to enjoy it according to your preference. Personally, while Makgeolli is good, I also find it pairs wonderfully with Soju.

1. What is the Difference Between Korean Twigim and Jeon?

To foreigners, both dishes might simply look like 'foods cooked in oil.' However, in Korea, the time, place, and manner of enjoying these two foods are completely different.

Twigim (Korean Tempura): Ingredients are coated in batter and deep-fried until thoroughly crispy. It is primarily enjoyed as a light snack or late-night meal, often alongside Tteokbokki at street food stalls. The ingredients used are limitless, including sweet potatoes, vegetables, squid, and Sundae (Korean blood sausage).

Jeon (Korean Pancake/Fritter): Thinly sliced ingredients are coated in flour and egg wash, or mixed directly into a batter, and then pan-fried in an oiled skillet. It is a quintessential dish and appetizer for traditional holidays, banquets, and rainy days paired with Makgeolli. It can even be said that Koreans grow up eating Jeon from the moment they are born.

2. Must-Try Traditional Korean Jeon and Twigim Varieties

Korean Twigim and Jeon are categorized into dozens of types depending on the ingredients. Here are the most popular best-sellers you must try.

🥢 Best-Selling Twigim (Fried Foods)

Gimari: Seasoned glass noodles are rolled in dried seaweed, coated in batter, and deep-fried. The contrast between the crispy exterior and the chewy interior is exceptional.

Ojingeo Twigim (Fried Squid): Long, chewy squid tentacles or bodies are deep-fried. The saltiness of the seafood and the savory batter create a perfect harmony.

Goguma Twigim (Fried Sweet Potato): Korea's uniquely sweet pumpkin sweet potatoes are thinly sliced and fried. It is as sweet and soft as a dessert.

Yachae Twigim (Vegetable Tempura): Sweet potatoes, carrots, onions, and perilla leaves are thinly julienned, clustered together, and fried. The concentrated sweetness of the vegetables is highly appealing.

Twigim Mandu (Fried Dumplings): Korean dumplings stuffed with glass noodles and minced pork are deep-fried until the exterior puffs up and becomes crispy.

🍳 Best-Selling Jeon (Pancakes)

Haemul Pajeon (Seafood Green Onion Pancake): A generous layer of green onions is topped with a flour batter mixed with various seafood such as squid, shrimp, and clams, then pan-fried into a thick pancake.

Kimchijeon (Kimchi Pancake): Well-fermented, sour Kimchi is finely chopped and mixed into a flour batter, resulting in a reddish pancake. It is the most popular and ubiquitous variation.

Bindaetteok (Mung Bean Pancake): Ground mung beans are mixed with meat and bean sprouts, then pan-fried thickly in pork fat, creating a traditional pancake with a delightfully coarse texture.

Donggeurangttaeng (Meat Patties): Minced pork, tofu, and vegetables are mixed, shaped into flat coin-like circles, coated in egg wash, and pan-fried into bite-sized meat fritters.

Dongtaejeon (Pollock Fritters): Thin fillets of Pollock, a whitefish, are coated in egg wash and gently pan-fried. It has a clean, mild flavor without any fishiness.

3. Cultural Significance: Why Do Koreans Eat Jeon on Rainy Days and Holidays?

🙇 Why is 'Jeon' Essential for Korean Ancestral Rites (Jesa) and Holidays?

Piles of 'Jeon' are an indispensable part of major Korean holidays (Seollal and Chuseok) and the ritual tables honoring ancestors (Jesa). In the agrarian societies of the past, 'oil' and 'white flour' were incredibly rare and expensive ingredients. Therefore, the tradition of carefully pan-frying Jeon with the most precious ingredients to show the highest respect to ancestors has been passed down to this day.

☔ The Soulmate of Rainy Days: Jeon and Makgeolli

The sizzling sound of Jeon cooking in a pan closely matches the frequency of raindrops hitting the ground, causing Koreans to subconsciously crave Jeon when it rains. Pairing this with sweet, traditional rice wine 'Makgeolli' is a unique sentiment exclusive to Korea.

🗺️ Unique Regional Variations of Korean Fried Foods

Korea has developed unique recipes utilizing local specialties in each region. If you plan to travel to these areas, make sure to try them. (Nowadays, there are many places where you can taste them in Seoul as well.)

Gwangju - Sangchu Twigim: This is not 'fried lettuce'! It is a dish where you wrap fried squid in fresh lettuce leaves. When eaten with pickled onions, the greasiness disappears, allowing you to eat endlessly.

Tongyeong - Guljeon (Oyster Pancake): Tongyeong, the largest oyster-producing coastal city in the south, is famous for Guljeon, where fresh, plump oysters are lightly coated in egg and gently pan-fried. The scent of the ocean fills your mouth.

Daegu - Napjak Mandu (Flat Dumplings): A specialty of Daegu, these dumplings are made paper-thin with almost no filling (just glass noodles) and pan-fried as if deep-fried. They are typically eaten wrapped with spicy Tteokbokki sauce or Jjolmyeon (spicy chewy noodles).

Gangwon-do - Memil Jeonbyeong (Buckwheat Crepe): In the mountainous Gangwon-do region, buckwheat is thinly pan-fried and rolled up like a crepe, stuffed with spicy seasoned radish strips and minced meat.

4. Best Places to Eat Authentic Korean Street Food in Seoul (Prices Included)

Here are three of the best places in Korea to enjoy Twigim and Jeon like a local. These are not the only options; there are many excellent, clean restaurants everywhere. If you ask me, I can recommend more.

1) Gwangjang Market, Seoul - The Holy Land of Bindaetteok

Located in the center of Seoul, this is a historic traditional market. The Bindaetteok here is uniquely cooked by pouring a generous amount of savory oil onto an iron griddle and almost 'deep-frying' it.

Price Range: 1 slice of Mung Bean Bindaetteok is about 5,000 KRW ~ 6,000 KRW ($4~$5 USD).

2) Street Pojangmacha - The Tteokbokki Sauce Rule

These are red-tented snack stalls found near subway entrances or bustling streets. Although many Pojangmacha have disappeared recently, you can easily visit one of the numerous Bunsik (snack) shops located everywhere. When eating Twigim here, there is an unspoken rule: ordering by saying, "Please coat it in Tteokbokki sauce (Tteokbokki gukmul-e muthyeo-juseyo)." The sweet and spicy sauce completes the Twigim perfectly.

Price Range: A set of 3 to 5 Twigim pieces is about 3,000 KRW ~ 5,000 KRW ($2.5~$4 USD).

3) Gongdeok 'Jeon' Alley, Seoul - Buffet-Style Jeon

This is an alley in Mapo-gu, Gongdeok-dong, entirely dedicated to Jeon. If you grab a basket and select what you want from dozens of Jeon and Twigim varieties, they will instantly warm them up for you. You can eat there or pack them to take back to your accommodation. You can experience the abundance of Korean holidays here at any time.

Price Range: It varies depending on the weight you choose, but for 2 people, it is approximately 15,000 KRW ~ 25,000 KRW ($11~$18 USD).

5. The Ultimate Dipping Sauce Guide for Twigim and Jeon

This is an at-a-glance guide for foreigners who are confused about which sauce to dip their food into. The illustration below merely shows the most popular pairings. You are completely free to dip them into whatever suits your taste. Personally, I prefer soy sauce over Tteokbokki sauce.

6. How to Make Crispy Korean Kimchi Pancake at Home

There is probably no Korean who hasn't made Kimchijeon at home at least once. This is likely because Kimchi is a side dish always present in Korean households. Before visiting Korea, if you want to experience the taste of Korea at home first, try following the recipe below. Make sure to pan-fry it until it's crispy!

💡 The Korean Secret Tip for Making Crispy Jeon:When making the batter, try using 'ice-cold water' or 'sparkling water' instead of lukewarm water. The temperature difference when frying makes the texture surprisingly crispy.

Korean Twigim and Jeon are more than just simple snacks; they are soul foods that encapsulate the joys, sorrows, and festive abundance of the Korean people. On your upcoming trip to Korea, if the savory smell of oil tickles your nose while walking down the street, do not hesitate to approach. A crispy bite will make your journey even more special. It is an experience that delights both the eyes and the palate.

Search This Blog

Real Tips for Journey to Korea