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 variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used. Pajeon at Doosan Encyclopedia If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; e.g. ojingeo jeon () is 'squid jeon'.
Pajeon is usually recognizable by the highly visible scallions. It is similar to a Chinese scallion pancake in appearance; however, unlike the Chinese dish (but like Western pancakes), 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 a batter made from wheat flour, water, doenjang (soybean paste), and sugar. The pancake is turned over when the bottom holds together and is golden brown. It is usually served with a slightly sweet dipping sauce called cho ganjang (초간장), which usually consists of soy sauce, vinegar, sesame oil, and other seasonings.
Type Some varieties of pajeon, with the shape of scallions preserved as in dongnae pajeon, are typical jeon. Some other varieties, with the scallions cut and mixed into the batter, are closer to buchimgae.
Seafood pajeon In Korean, a seafood pajeon is called haemul pajeon (). Various seafood are used in the batter and toppings, e.g., oysters, shrimp, squid, clams.Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
Dongnae pajeon
Dongnae pajeon is named after Dongnaeeupseong, a fortress of the Joseon period that is now located in Busan. Dongnae was a prominent battleground during the Imjin War Dongnae Fortress at Doosan Encyclopedia and legend says the people of Dongnae threw scallions while defeating the invading Japanese soldiers. Dongnae pajeon was made in honor of the victory. Dongnae pajeon at Doosan Encyclopedia
The dish was also presented at the king's table and became popular when the Dongnae market flourished in the Joseon era.
Dongnae pajeon is usually made from a batter of rice flour, glutinous rice flour, eggs, and gochujang. Soft scallions, beef, clams, mussels, oysters, shrimp and other seafood are added. Dongnae pajeon - Dongnae Pajeon Research Group, Dongnae-gu office
Gallery
See also
Bindaetteok Gamjajeon Kimchijeon List of onion dishes
Other countries Bánh xèo (Vietnamese) Cōngyóubǐng (Chinese) () , variant of okonomiyaki (Japanese) Oyster omelette
References
External links
Seafood pajeon recipe Dongnae Pajeon Research Group, Dongnae-gu office Pancakes of the World, Dressed for Dinner (including video) at New York Times Pairings: Korean pancake flips for wine at San Francisco Chronicle Recipe for pajeon at Asia Society