Jeon (전), jijimi (지짐이), jijim (지짐), bindaetteok (빈대떡) and buchimgae (부침개) are all general terms for Korean-style pan-fried pancakes, which can be made of virtually anything. Pajeon (파전) is a Korean-style pan-fried pancake laden with spring onions (파 pa). Haemul pajeon (해물파전), which has seafood added, is particularly popular. Saengseonjeon (생선전) is made of small fillets of fish covered with egg and flour and then pan fried, and nokdu bindaetteok (녹두빈대떡) is made from ground mung bean and various vegetables and meat combined.
If barbequed meat is not to your taste, then try Korean-style beef tartar, known as yukhoe (육회). Raw beef is finely shredded and then some sesame oil, sesame, pine nuts and egg yolk are added, plus soy and sometimes gochujang to taste. It's also occasionally prepared with raw tuna or even chicken instead.
Sundae (순대, pron. "soon-deh") are Korean sausages made from a wide variety of ingredients, often including barley, potato noodles and pig blood.
A squirmy delicacy is raw octopus (산낙지 sannakji) ? it's sliced to order, but keeps wiggling for another half hour as you try to remove its suction cups from your plate with your chopsticks. Sea squirts (meongge) are at least usually killed before eating, but you might be hard-pressed to tell the difference as the taste been memorably described as "rubber dipped in ammonia".
The Most Frequently Asked Travel Questions about South Korea
Where To Stay & Best Hotels in South Korea - updated Apr 2024
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South Korea Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.
