Seon

Seon may refer to:

Seon, Aargau

Seon is a municipality in the district of Lenzburg in the canton of Aargau in Switzerland.

Geography

Seon lies within the Seetal valley, on the banks of the Aabach river.

The municipality has an area, as of 2009, of 9.62 square kilometers (3.71 sq mi). Of this area, 4.93 km² (1.90 sq mi) or 51.2% is used for agricultural purposes, while 2.84 km² (1.10 sq mi) or 29.5% is forested. Of the rest of the land, 1.9 km² (0.73 sq mi) or 19.8% is settled (buildings or roads), 0.01 km² (2.5 acres) or 0.1% is either rivers or lakes.

Of the built up area, industrial buildings made up 2.4% of the total area while housing and buildings made up 10.7% and transportation infrastructure made up 4.0%. Power and water infrastructure as well as other special developed areas made up 1.8% of the area Out of the forested land, 28.2% of the total land area is heavily forested and 1.4% is covered with orchards or small clusters of trees. Of the agricultural land, 33.1% is used for growing crops and 16.0% is pastures, while 2.2% is used for orchards or vine crops. All the water in the municipality is in rivers and streams.

Seon (food)

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 (호박선) or oiseon (오이선), 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 (석이, Umbilicaria esculenta), chili peppers, and jidan (지단, fried eggs separated into white and yellow layers) are placed on the dish as gomyeong (고명, garnishes). Besides the dish, gajiseon (가지선, steamed eggplant), gochuseon (고추선, steamed chili pepper), donggwaseon (동과선, steamed winter melon), museon (무선, steamed daikon), baechuseon (steamed napa cabbage) and dubuseon (steamed tofu) are representative of seon dishes.