Pajeon

Pajeon

haemulpajeon, seafood scallion pancake
Type	Jeon
Place of origin	Korea
Main ingredients	Batter (eggs, wheat flour, rice flour, scallions)

Pajeon (파전, Korean pronunciation: [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 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.