Hwajeon
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| Place of origin | Korea |
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| Region or state | Korean-speaking areas |
| Main ingredients | jeon (pancake) or tteok (rice cake), edible flower petals |
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| Hwajeon | |
| Hangul | 화전 |
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| Hanja | |
| Revised Romanization | hwajeon |
| McCune–Reischauer | hwajŏn |
Hwajeon (Korean pronunciation: [hwadʑʌn]) is a small, sweet pancake or tteok (rice cake) in Korean cuisine, made using any edible flower petals such as azalea or chrysanthemum; glutinous rice flour; and sugar. Its name means "flower cake" in Sino-Korean, and also can be referred to as kkot bukumi (꽃부꾸미), kkot jijimi (꽃지지미), or kkot darim (꽃달임) in native Korean language.
Hwajeon was commonly eaten at hwajeon nori (화전놀이), a traditional custom held since the Goryeo dynasty (918-1392), literally meaning "flower cake play". In spring, women went on a picnic carrying with them, a glutinous rice flour and beoncheol (번철, a thick frying pan photo) near a stream on Samjinnal which falls on every March 3 in the lunar calendar. They plucked azaleas or any available edible flowers at hand where they set up their picnic and made hwajeon with the ingredients. The version made with edible azaleas (Rhododendron mucronulatum) is called jindallae hwajeon (진달래화전) or dugyeon hwajeon (두견화전, ), and is regarded as the most representative hwajeon. It was traditionally eaten together with jindallae hwachae, or traditional punch consisting of the same flower floating in honeyed water or omija juice (Schisandra chinensis berries).
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