Why Do Koreans Eat Jeon and Makgeolli on Rainy Days?
Short answer: When it rains in Korea, many people crave jeon (savory pancakes, especially pajeon with green onion) and a bowl of makgeolli, the milky rice wine. The most popular explanation is sound: jeon sizzling in oil sounds a lot like rain falling. Other reasons come from farming life, the comfort of warm oily food on a cool, damp day, and simple habit. Over time "rainy day = jeon and makgeolli" became a shared cultural mood that almost every Korean understands.
The sound of rain and sizzling oil
Ask a Korean friend why, and they will often laugh and say, "Listen to the rain. Doesn't it sound like jeon frying?" The soft, steady crackle of batter in a hot pan really does echo raindrops on a roof or umbrella. Nobody can prove this is the true origin, but it is the reason people repeat most, and it shows how much the habit is about feeling rather than logic.
A farming tradition
Another common explanation goes back to Korea's farming past. On rainy days, farmers could not work in the fields. It was a natural day to rest at home. Families used what was in the kitchen, such as flour, green onions, kimchi and vegetables, to make quick pancakes, and shared homemade makgeolli, which was the everyday farmers' drink. A rainy day became a small break, and jeon with makgeolli became the taste of that break.
Warm, oily food on a damp day
Rainy days in Korea, especially during the summer monsoon season (jangma), are humid and gloomy. Many people simply feel like eating something hot, crispy and filling. Jeon is cheap, fast and easy to share from one big plate. Makgeolli is mild, slightly sweet and a little fizzy, so it cuts through the oil well. The pairing just works.
What people actually order
- Pajeon: green onion pancake, the classic.
- Haemul pajeon: pajeon with seafood like squid and shrimp.
- Kimchi-jeon: kimchi pancake, tangy and a bit spicy.
- Bindaetteok: thick, crispy mung bean pancake, famous in old markets.
- Modeum-jeon: a mixed platter of small jeon pieces.
- Dongdongju: a rougher, fresher style of rice wine, often served in a bowl.
On rainy evenings, jeon restaurants and market stalls can get noticeably busier, and delivery apps fill with pancake orders. Even Korean social media fills up with photos of jeon on rainy days.
How to join in as a visitor
Look for a jeon-jip (pancake house) or a traditional market food alley. Mung bean pancakes at old Seoul markets are a good start. Order one or two pancakes to share, plus a bottle or kettle of makgeolli. Shake or gently turn the bottle before opening, since the rice settles at the bottom. Makgeolli is often drunk from small bowls rather than glasses. If you want to know how it differs from soju, read our soju vs makgeolli guide, and for pouring and toasting manners, see Korean drinking etiquette.
As LUMI from POPORO CITY says: "Rain outside, sizzle inside. That is a good day."
Quick tips
- Jeon portions are big. One pancake is often enough for two people with a drink.
- Dip in the soy-vinegar sauce, not too much.
- Makgeolli tastes light but is still alcohol. Pace yourself.
- No alcohol? Jeon is just as good with barley tea or a soft drink.
FAQ
Is it only a rainy day thing?
No. People eat jeon all year, and it is also a key holiday food at Chuseok and Seollal. Rain just makes the craving stronger.
Why makgeolli and not soju?
Makgeolli was the traditional everyday drink of farmers, and its soft, slightly sweet taste matches oily pancakes. Some people do drink soju with jeon too.
Can I make jeon at home?
Yes. Korean supermarkets sell ready-mixed pancake flour (buchim garu). Add water, green onions and anything you like, then fry in plenty of oil.