Why Do Koreans Eat Jeon and Drink Makgeolli on Rainy Days?

It is raining heavily as I write this, and I keep thinking about bindaetteok and makgeolli.

Then the list gets longer. Potato pancakes sound good, too. So do scallion pancakes, garlic chive pancakes, seafood pancakes, and kimchi pancakes. Even the simple cabbage pancakes I wrote about recently would be welcome.

In Korea, rainy weather often brings jeon to mind. For someone unfamiliar with Korean food, that might seem like an oddly specific craving. Why would rain make you want a pancake?

Bindaetteok, seafood pajeon, and makgeolli beside a rainy window—a familiar Korean comfort-food pairing. AI-generated illustration for K-Food Monster.

Why Rain Makes Koreans Think of Jeon

One familiar explanation is the sound. Rain pattering against a window can resemble batter sizzling in a lightly oiled pan. The Korea Tourism Organization describes this association when explaining Korea’s rainy-day food customs. It is a commonly offered explanation, rather than a single scientifically established cause. Read the KTO account.

Whatever first connected them, rain and jeon have become a familiar pairing. A gray afternoon, something hot and crisp, and a shared plate make a combination that is easy to understand.

For me, the craving arrives before any explanation does. I hear the rain, and suddenly I want bindaetteok.

What Is Jeon—and Is Bindaetteok One?

Jeon is a broad family of Korean savory pan-fried foods. “Korean pancake” is a useful English introduction, but it can be misleading if you picture a sweet breakfast stack covered in syrup.

Some jeon are made with vegetables or seafood mixed into batter. Others begin with individual ingredients that are coated and pan-fried. The base is not always wheat flour: potatoes and ground mung beans can play that role, too.

And yes, bindaetteok is a type of jeon. The National Institute of Korean Language explicitly defines it as jeon made from soaked, ground mung beans with ingredients such as vegetables and meat. It is also commonly called nokdujeon—mung bean jeon. Korean-English Learners’ Dictionary.

Despite the “tteok” in its name, bindaetteok is a savory mung bean pancake.

Seven Jeon to Get to Know

Bindaetteok (빈대떡): mung bean pancakes

Ground mung beans give these substantial pancakes a nutty flavor and a satisfying texture. Additions vary, but can include pork, bean sprouts, and kimchi. Golden, crisp edges are a large part of the appeal.

Gamjajeon (감자전): potato pancakes

Potato-based jeon has a mild flavor and a pleasantly chewy center, especially when contrasted with crisp edges. Recipes vary, and some include extra vegetables. KTO’s gamjajeon guide.

Pajeon (파전): scallion pancakes

Scallions are the defining ingredient. Their green lengths run through the pancake, giving it a different character from one made with finely chopped vegetables.

Buchujeon (부추전): garlic chive pancakes

These use buchu, or garlic chives, which have flat leaves and a gently garlicky flavor. The greens become part of the pancake rather than simply a garnish on top.

Haemuljeon (해물전): seafood pancakes

Haemul means seafood. When seafood and scallions come together, the dish is called haemulpajeon. Squid and shrimp are familiar additions, though the combination varies. KTO’s haemulpajeon guide.

Kimchijeon (김치전): kimchi pancakes

Ripe kimchi gives these pancakes their tangy, savory character and usually their reddish color.

The heat depends on the kimchi and the recipe, so they are not automatically mild.

Baechujeon (배추전): napa cabbage pancakes

Lightly battered cabbage leaves make a simpler, gentler-tasting version. The cabbage itself remains the focus. I introduced this dish in my earlier article about baechujeon.

Why Makgeolli Goes With Jeon

Makgeolli is a cloudy Korean alcoholic drink commonly made from fermented rice. Its sweetness and acidity vary, so different bottles do not necessarily taste alike.

Jeon and makgeolli are an established pairing, particularly scallion pancakes and mung bean pancakes. A tangy sip can offer a pleasing contrast to a savory, pan-fried bite. KTO on makgeolli and its food pairings.

Of course, you do not need alcohol to enjoy jeon. The pancakes are reason enough to sit down at the table.

The Old Song That Came to Mind

Thinking about bindaetteok also reminded me of Han Bok-nam’s old song, Bindaetteok Sinsa, or “The Bindaetteok Gentleman.”

Its comic story involves a man whose spending exceeds his means, with bindaetteok offered as a humbler alternative. That association with an ordinary, unpretentious meal helps explain why the song comes to mind when I think about this food. Background on the song.

An everyday food can leave a lasting impression. Today, with the rain coming down, a plate of hot bindaetteok sounds very good to me.

Which jeon would you choose on a rainy day: potato, scallion, kimchi, or mung bean?