Pajeon

Pajeon
Haemul pajeon (seafood scallion pancake)
Type	Jeon
Place of origin	Korea
Main ingredients	Batter (eggs, wheat flour, rice flour, green onions)
Cookbook:Pajeon Pajeon

Pajeon
Hangul	파전
Hanja	파煎
Revised Romanization	pajeon
McCune–Reischauer	p'ajǒn

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; ojing'eo 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.

Type

Seafood pajeon

In Korean, a seafood pajeon is called haemul pajeon (해물파전). Various seafood are used in the batter and toppings, e.g. oysters, shrimp, squid, clams.^[2]

Dongnae pajeon

A plate of a colorful pancake made with green scallions, sliced red chili pepper and chopped seafood

Dongnae pajeon

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^[3] 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.^[4]

The dish was also presented at the king's table and became popular when the Dongnae market flourished in the Joseon era.^[5]

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.^[5]