| Pajeon | |
|---|---|
Haemul pajeon (seafood scallion pancake) |
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| Korean name | |
| Hangul | 파전 |
| Hanja | 파煎 |
| Revised Romanization | pajeon |
| McCune–Reischauer | p'achǒn |
Pajeon is a variety of jeon with green onions as its prominent ingredient, as pa literally means 'green/spring onion' in Korean. It is a pancake-like Korean dish made from a batter of eggs, wheat flour, rice flour, green onions, and often other additional ingredients depending on the variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used.[1] If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; oh jing uh jeon is 'squid jeon.'
Pajeon is usually recognizable by the highly visible green onions. It is similar to a Chinese green onion pancake in appearance but is less dense in texture and not made from a dough.[1] It is not to be confused with bindaetteok, which is a mung bean pancake.
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In Korean, a seafood pajeon is called haemul pajeon (해물파전). Various seafood are used in the batter and toppings.
Dongnae pajeon is named after Dongnaesung (동래성), a former fortress in the Joseon Dynasty and now a district in the city of Busan. Dongnae was a prominent battleground during the Imjin War[2] and legend says the people of Dongnae threw green onions while defeating the invading Japanese soldiers. Dongnae pajeon was made in honor of the victory.[3]
The dish was also presented at the king's table and became popular when the Dongnae market flourished in the Joseon era.[4]
Dongnae pajeon is usually made from a batter of rice flour, glutinous rice flour, eggs, and gochujang. Soft spring onions, beef, clams, mussels, oysters, shrimp and other seafood are also added.[4]
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