Jeonyueo (전유어) is a traditional Korean dish of pan-fried battered foods, typically fish fillets or sliced meats. Jeonyueo is prepared by coating thin slices of ingredients such as beef, fish, or vegetables with wheat flour and then dipping them in beaten egg before pan-frying them in oil.
This method of preparation was common in Korean royal court cuisine, where jeonyueo would be arranged and served as a side dish (banchan) or part of the ceremonial table (jesasang) during ancestral rites.
Common modern varieties include saengseon-jeonyueo (fish), yuk-jeonyueo (beef), and hobak-jeonyueo (zucchini). Jeonyueo is distinguished from other Korean jeon by its specific use of flour and egg batter, and its association with formal dining occasions in historical Korean cuisine.