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Pajeon

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Type  Jeon
Place of origin  Korea
Pajeon recipe Pajeon Korean Chive Pancake riceandbread
Main ingredients  Batter (eggs, wheat flour, rice flour, scallions)
Main ingredient  Batter (eggs, wheat flour, rice flour, scallions)
Similar  Jeon, Makgeolli, Kimchi‑buchimgae, Bindae‑tteok, Bibimbap

Best seafood pancake haemul pajeon


Pajeon(파전, [pʰa.jʌn]) 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 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.'

Contents

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.

Pajeon httpsuploadwikimediaorgwikipediacommonsthu

Green onion pancake pajeon


Type

Pajeon Pajeon Wikipedia

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

Pajeon Pajeon Wikipedia

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

Pajeon How To Make Korean Pancake Pajeon Recipe

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.

References

Pajeon Wikipedia


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