With less filling than other Korean-style dumplings, they fry up flat and eat more like jeon, the pan-fried fritters or pancakes and stars of Korean party food
Black-eyed peas are blended into a paste, then deep-fried and split open before the fritters are filled with a shrimp-paste blend for punch of flavor to stave off that hangover.
Since ingredients like sugar was so limited, people would often improvise their own recipes, which is how we got dishes like fritter of milk, which is just fried, sweetened, cottage cheese.