Jeon
Jeon is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. Jeon can be served as an appetizer, a banchan (side dish), or an anju (food served and eaten with drinks). Some jeons are sweet desserts; one such variety is called hwajeon (literally "flower jeon"). Although jeon can be considered a type of buchimgae in a wider sense, buchimgae and jeons are different dishes. Jeons are smaller and made with fewer ingredients than buchimgae.
Source: Wikipedia
Recipes
Korean Pancakes with Scallions (Pajeon or Pa Jun) - House of Nash Eats
This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch. The tender scallions impart a fresh, mild bite, and the slightly sweet and savory dipping sauce is the perfect...
Pajeon: Korean Scallion Pancake Recipe - David Lebovitz
Pajeon, p'ajon, pajon, pa jun, pageon, jeon...I've seen so many variations on the name that I just decided to go with calling mine—Korean Pancake. Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer...
Recipe: Gamja jeon (potato pancakes) · bburi kitchen
Just about every country has some kind of potato pancake-like recipe, and Korea is no exception. This potato pancake recipe is originally from Gangwon-do, the province where I was born and raised. These days in the city, people mix flour or other starches...