Tasty treats abound on Seoul’s food streetsHoegi Station (near Kyunghee University area) - Jeon
At Nakseo Pajeon, the jeon is almost as thick as a Chicago thick-crust pizza. Each jeon is stuffed full of kimchi and seafood and pan-fried to perfection with a crispy edge.Jeon, sometimes called buchimgae, is a popular food among both Koreans and expats. Usually called a Korean pancake, jeon uses a wheat flour and egg batter and can be made with a variety of other ingredients such as onions (for pajeon), kimchi (kimchijeon), potato (gamjajeon), or even pieces of seafood (haemuljeon) before it is fried in a skillet, similar to a pancake. Whatever the ingredients, jeon is typically served with a dipping sauce, a mixture of soy sauce, sesame oil, vinegar, and red pepper flakes. Jeon is also similar to another popular dish, bindaetteok, which is thicker and made with ground mung beans.Jeon is sometimes eaten as a side dish to a traditional Korean meal but it is also often eaten as an accompaniment to traditional Korean liquors, in particular makgeolli and dongdongju, as a snack or drinking food. One small street that is known for its jeon is a small alley near Hoegi Station, a cramped alleyway with tiny, worn-looking pajeon restaurants lining both sides of the street.On the suggestion of a friend who lives in the neighborhood, we selected Nakseo Pajeon, literally “doodling pajeon,” since the walls of the small shop are covered in scribbles and drawings of past patrons of the past 28 years. Here, the jeon is thick, almost as thick as a Chicago thick-crust pizza. Each jeon is stuffed full of kimchi and seafood, pan-fried to perfection with a crispy edge. We ordered the modeumjeon (7,000 won), or the jeon with everything, and makgeolli and were not disappointed. Go to Hoegi Station (line No. 1, exit 1) towards Kyunghee University. Turn left into the small alley when you see an SK Telecom store.
At Nakseo Pajeon, the jeon is almost as thick as a Chicago thick-crust pizza. Each jeon is stuffed full of kimchi and seafood and pan-fried to perfection with a crispy edge.Jeon, sometimes called buchimgae, is a popular food among both Koreans and expats. Usually called a Korean pancake, jeon uses a wheat flour and egg batter and can be made with a variety of other ingredients such as onions (for pajeon), kimchi (kimchijeon), potato (gamjajeon), or even pieces of seafood (haemuljeon) before it is fried in a skillet, similar to a pancake. Whatever the ingredients, jeon is typically served with a dipping sauce, a mixture of soy sauce, sesame oil, vinegar, and red pepper flakes. Jeon is also similar to another popular dish, bindaetteok, which is thicker and made with ground mung beans.Jeon is sometimes eaten as a side dish to a traditional Korean meal but it is also often eaten as an accompaniment to traditional Korean liquors, in particular makgeolli and dongdongju, as a snack or drinking food. One small street that is known for its jeon is a small alley near Hoegi Station, a cramped alleyway with tiny, worn-looking pajeon restaurants lining both sides of the street.On the suggestion of a friend who lives in the neighborhood, we selected Nakseo Pajeon, literally “doodling pajeon,” since the walls of the small shop are covered in scribbles and drawings of past patrons of the past 28 years. Here, the jeon is thick, almost as thick as a Chicago thick-crust pizza. Each jeon is stuffed full of kimchi and seafood, pan-fried to perfection with a crispy edge. We ordered the modeumjeon (7,000 won), or the jeon with everything, and makgeolli and were not disappointed. Go to Hoegi Station (line No. 1, exit 1) towards Kyunghee University. Turn left into the small alley when you see an SK Telecom store.
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