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Pajeon (파전, Korean pronunciation: [pʰa.dʑʌn]) 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.[1] If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; ojing'eo jeon (오징어전) is 'squid jeon'.

Pajeon
Haemulpajeon.jpg
haemulpajeon, seafood scallion pancake
TypeJeon
Place of originKorea
Main ingredientsBatter (eggs, wheat flour, rice flour, scallions)
Pajeon
Hangul
파전
Hanja
파煎
Revised Romanizationpajeon
McCune–Reischauerp'ajǒn

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.[1]

Contents

PreparationEdit

It is made by placing jjokpa scallions parallely on a hot pan with vegetable oil, pan-frying them, then ladling onto them the batter made by mixing wheat flour, water, soybean paste, and sugar. The pancake is turned over when the bottom holds together and is golden-brown. It is usually served with a dipping sauce made of soy sauce.

TypeEdit

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 pajeonEdit

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.[2]

Dongrae pajeonEdit

Dongrae pajeon is named after Dongraesung (동래성), a former fortress in the Joseon Dynasty and now a district in the city of Busan. Dongrae was a prominent battleground during the Imjin War[3] and legend says the people of Dongrae threw scallions while defeating the invading Japanese soldiers. Dongrae pajeon was made in honor of the victory.[4]

The dish was also presented at the king's table and became popular when the Dongrae market flourished in the Joseon era.[5]

Dongrae 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.[5]

GalleryEdit

See alsoEdit

Other countriesEdit

ReferencesEdit

  1. ^ a b (in Korean) Pajeon at Doosan Encyclopedia
  2. ^ Goldberg, Lina "Asia's 10 greatest street food cities" Archived 2012-03-25 at the Wayback Machine CNN Go. 23 March 2012. Retrieved 2012-04-11
  3. ^ (in Korean) Dongrae Fortress at Doosan Encyclopedia
  4. ^ (in Korean) Dongrae pajeon at Doosan Encyclopedia
  5. ^ a b (in Korean) Dongnae pajeon - Dongrae Pajeon Research Group, Dongrae-gu office

External linksEdit