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

scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...

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

. It is a Korean dish made from a batter of

eggs Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especial ...

, wheat

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many culture ...

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 a ...

s, and often other ingredients depending on the variety.

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...

kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

shellfish Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater envir ...

, and other

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

are mostly used.Pajeon
at

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

If one of these ingredients, such as

squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...

, dominates the jeon, the name will reflect that; ''ojing'eo jeon'' (오징어전) is 'squid jeon. ''Pajeon'' is usually recognizable by the highly visible

s. It is similar to a

Chinese Chinese can refer to: * Something related to China * Chinese people, people of Chinese nationality, citizenship, and/or ethnicity **''Zhonghua minzu'', the supra-ethnic concept of the Chinese nation ** List of ethnic groups in China, people of ...

scallion pancake in appearance; however, unlike the Chinese dish (but like Western

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a Starch, starch-based batter (cooking), batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or fryi ...

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

Preparation

It is made by placing ''

jjokpa The tree onion (''Allium'' × ''proliferum'') is a perennial plant similar to the common onion (''A. cepa''), but with a cluster of bulblets where a normal onion would have flowers. Tree onions are also known as topsetting onions, walking ...

'' 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 ''Pajeon'' (, ) is a variety of '' jeon'' with scallion as its prominent ingredient, as ''pa'' () means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the va ...

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 ingredie ...

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 Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

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

Dongnae ''pajeon''

Dongnae ''pajeon'' is named after ''Dongnaesung'' (동래성), a former fortress in the

Joseon Dynasty Joseon (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...

and now a district in the city of

Busan Busan (), officially known as is South Korea's most populous city after Seoul, with a population of over 3.4 million inhabitants. Formerly romanized as Pusan, it is the economic, cultural and educational center of southeastern South Korea, w ...

. Dongnae was a prominent battleground during the

Imjin War The Imjin River ( in South Korea) or Rimjin River ( in North Korea) is the 7th largest river in Korea. It flows from north to south, crossing the Demilitarized Zone and joining the Han River downstream of Seoul, near the Yellow Sea. The river i ...

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 (; ; Middle Korean: 됴ᇢ〯션〮 Dyǒw syéon or 됴ᇢ〯션〯 Dyǒw syěon), officially the Great Joseon (; ), was the last dynastic kingdom of Korea, lasting just over 500 years. It was founded by Yi Seong-gye in July 1392 and re ...

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

glutinous rice Glutinous rice (''Oryza sativa var. glutinosa''; also called sticky rice, sweet rice or waxy rice) is a type of rice grown mainly in Southeast and East Asia, and the northeastern regions of South Asia, which has opaque grains, very low amylose ...

flour, eggs, and ''

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

''. Soft

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

References

External links

Seafood pajeon recipe

Dongnae Pajeon Research Group, Dongnae-gu office
at

New York Times ''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid d ...

* 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. de ...

Recipe for pajeon
at

Asia Society The Asia Society is a non-profit organization that focuses on educating the world about Asia. It has several centers in the United States (Manhattan, Washington, D.C., Houston, Los Angeles, and San Francisco) and around the world (Hong Kong, Man ...

{{Buchimgae Korean pancakes Scallion dishes