The Korean savory pancake dish commonly served during Chuseok meals is jeon.
Jeon is a broad Korean food category made by coating ingredients in flour and egg before pan-frying them. Ingredients can include fish, meat, tofu, vegetables, mushrooms, or seafood, so jeon is better understood as a family of dishes than as one single recipe.
During Chuseok, assorted jeon are often prepared for family meals and ancestral rites. Their golden color and variety make them a familiar part of holiday food tables alongside rice cakes, fruit, soup, and other dishes. Preparation is frequently shared among relatives, especially when large quantities are needed.
Jeon is sometimes translated as “Korean pancake,” but it differs from sweet Western-style pancakes and from pajeon, the specific scallion-based variety. It is also distinct from tteokbokki, a spicy rice-cake dish, and kimbap, seasoned rice and fillings rolled in seaweed.