Jeon Is a Korean Favorite for a Reason. Here’s Why.
Source: New York Times
By Eric KimEric Kim is a food columnist for The New York Times Magazine and a recipe developer and video host for NYT Cooking. A native of Atlanta, he is also the author of the cookbook “Korean American.”Published Feb. 18, 2026Updated Feb. 18, 2026I had never noticed jeon in my youth, not like I do now. Maybe because they were always there, at every party, holiday, Tuesday night dinner. While the mothers gathered…
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