What does SEON stand for? 

Seon

Seon refers to Korean traditional dishes made by steaming vegetables such as zucchinis, cucumbers, eggplants, or Napa cabbages that are stuffed with fillings. Although the term is a counterpart of jjim, dishes made by steaming meat or seafood, the concept is not clearly settled. To make a hobakseon or oiseon, a zucchini or cucumber is cut to pieces of 4 or 5 cm in length and slit in a quarter. The pieces are briefly salted and the juice is squeezed a little. Beef or chicken and onions are chopped and mixed together with seasonings to make fillings. The prepared pieces of the zucchini or cucumber are stuffed with the fillings and placed on a pot. Seasoned stock or vegetable broth is poured over the ingredients till soaked and boiled or steamed for 5 or 10 minutes. After finished the cooking, slices of seogi, chili peppers, and jidan are placed on the dish as gomyeong. Besides the dish, gajiseon, gochuseon, donggwaseon, museon, baechuseon and dubuseon are representative of seon dishes.

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