| Jeon|| Korea|
| Batter (eggs, wheat flour, rice flour, scallions)|
Batter (eggs, wheat flour, rice flour, scallions)
Jeon, Makgeolli, Kimchi‑buchimgae, Bindae‑tteok, Bibimbap
Pajeon(파전, [pʰa.jʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa(파) means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other additional ingredients depending on the variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used. If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; ojing'eo jeon (오징어전) is 'squid jeon.'
Pajeon is usually recognizable by the highly visible scallions. It is similar to a Chinese scallion pancake in appearance but is less dense in texture and not made from a dough.
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.
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.
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 and legend says the people of Dongnae threw scallions while defeating the invading Japanese soldiers. Dongnae pajeon was made in honor of the victory.
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 also added.