''Pajeon'' () is a variety of '' jeon'' with

scallion Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chive ...

as its prominent ingredient, as ''pa'' () means

. It is a Korean dish made from a batter of eggs, wheat

flour Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredie ...

rice flour Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening ...

s, and often other ingredients depending on the variety.

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, grou ...

pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

shellfish Shellfish, in colloquial and fisheries usage, are exoskeleton-bearing Aquatic animal, aquatic invertebrates used as Human food, food, including various species of Mollusca, molluscs, crustaceans, and echinoderms. Although most kinds of shellfish ...

, and other

seafood Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussel ...

are mostly used.Pajeon
at

Doosan Encyclopedia ''Doosan Encyclopedia'' () is a Korean-language encyclopedia published by Doosan Donga (). The encyclopedia is based on the ''Dong-A Color Encyclopedia'' (), which comprises 30 volumes and began to be published in 1982 by Dong-A Publishing (). ...

If one of these ingredients, such as

squid A squid (: squid) is a mollusc with an elongated soft body, large eyes, eight cephalopod limb, arms, and two tentacles in the orders Myopsida, Oegopsida, and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also ...

, dominates the jeon, the name will reflect that; e.g. ''ojingeo jeon'' () is 'squid jeon'. ''Pajeon'' is usually recognizable by the highly visible

s. It is similar to a Chinese scallion pancake in appearance; however, unlike the Chinese dish (but like Western

pancake A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a ...

s), it is made from a liquid batter and thus has a lighter texture.

Preparation

It is made by placing '' jjokpa'' scallions parallel on a hot pan with vegetable oil, pan-frying them, then ladling onto them the batter made by mixing wheat flour, water, soybean paste, and sugar. The pancake is turned over when the bottom holds together and is golden-brown. It is usually served with a dipping sauce made of soy sauce.

Type

Some varieties of ''pajeon'', with the shape of

s preserved as in dongnae pajeon are typical jeon. Some other varieties, with the scallions cut and mixed into the batter, are closer to

buchimgae ''Buchimgae'' (), or Korean pancake, refers broadly to any type of pan-fried ingredients soaked in egg or a batter mixed with other ingredients. More specifically, it is a dish made by pan-frying a thick batter mixed with egg and other ingred ...

Seafood ''pajeon''

In Korean, a seafood ''pajeon'' is called ''haemul pajeon'' (). Various seafood are used in the batter and toppings, e.g.,

oysters Oyster is the common name for a number of different families of Seawater, salt-water bivalve molluscs that live in Marine (ocean), marine or Brackish water, brackish habitats. In some species, the valves are highly Calcification, calcified, a ...

shrimp A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchi ...

clams Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams h ...

Dongnae ''pajeon''

Dongnae ''pajeon'' is named after Dongnaeeupseong, a fortress of the Joseon period that is now located in

Busan Busan (), officially Busan Metropolitan City, is South Korea's second list of cities in South Korea by population, most populous city after Seoul, with a population of over 3.3 million as of 2024. Formerly romanized as Pusan, it is the economi ...

. Dongnae was a prominent battleground during the

Imjin War The Imjin War () was a series of two Japanese invasions of Korea: an initial invasion in 1592 also individually called the "Imjin War", a brief truce in 1596, and a second invasion in 1597 called the Chŏngyu War (). The conflict ended in 159 ...

Dongnae Fortress
at

and legend says the people of Dongnae threw

s while defeating the invading Japanese soldiers. Dongnae ''pajeon'' was made in honor of the victory.Dongnae pajeon
at

The dish was also presented at the king's table and became popular when the Dongnae market flourished in the

Joseon Joseon ( ; ; also romanized as ''Chosun''), officially Great Joseon (), was a dynastic kingdom of Korea that existed for 505 years. It was founded by Taejo of Joseon in July 1392 and replaced by the Korean Empire in October 1897. The kingdom w ...

era. Dongnae ''pajeon'' is usually made from a batter of rice flour,

glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...

flour, eggs, and ''

gochujang ''Gochujang'' or red chili paste * is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from '' gochugaru'' (red chili powder), glutinous rice, '' meju'' (fermented soybean) powder, ''yeotgireum'' (barley m ...

''. Soft

s, beef, clams, mussels, oysters, shrimp and other seafood are added.Dongnae pajeon
- Dongnae Pajeon Research Group, Dongnae-gu office

Gallery

File:Haemul-pajeon 3.jpg File:Pajeon (spring onion pancake) - Kogi, Brighton.jpg File:Korean.pancake-Pajeon-01.jpg File:Spring Onion Pancake - SOJU 2024-06-02.jpg

References

External links

Seafood pajeon recipe

Dongnae Pajeon Research Group, Dongnae-gu office

at

New York Times ''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of ...

* ttp://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/21/WIHTVK262.DTL Pairings: Korean pancake flips for wineat

San Francisco Chronicle The ''San Francisco Chronicle'' is a newspaper serving primarily the San Francisco Bay Area of Northern California. It was founded in 1865 as ''The Daily Dramatic Chronicle'' by teenage brothers Charles de Young and M. H. de Young, Michael H. ...

Recipe for pajeon
at

Asia Society The Asia Society is a 501(c)(3) organization that focuses on educating the world about Asia. It has several centers in the United States (Manhattan, Washington, D.C., Houston, Los Angeles, San Francisco and Seattle) and around the world (Hong Ko ...

{{Buchimgae Korean pancakes Scallion dishes