Haemul pajeon (seafood scallion pancake)
|Place of origin||Korea|
|Main ingredient(s)||Batter (eggs, wheat flour, rice flour, green onions)|
Pajeon is a variety of jeon with green onions as its prominent ingredient, as pa literally means 'green/spring onion' in Korean. It is a pancake-like Korean dish made from a batter of eggs, wheat flour, rice flour, green onions, 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; oh jing uh jeon is 'squid jeon.'
Pajeon is usually recognizable by the highly visible green onions. It is similar to a Chinese green onion pancake in appearance but is less dense in texture and not made from a dough. It is not to be confused with bindaetteok, which is a mung bean pancake.
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 green onions while defeating the invading Japanese soldiers. Dongnae pajeon was made in honor of the victory.
|Wikimedia Commons has media related to: Pajeon|
- (Korean) Pajeon at Doosan Encyclopedia
- Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
- (Korean) Dongnae Fortress at Doosan Encyclopedia
- (Korean) Dongnae pajeon at Doosan Encyclopedia
- (Korean) Dongnae pajeon - Dongnae Pajeon Research Group, Dongnae-gu office
- Seafood pajeon recipe
- (Korean) Dongnae Pajeon Research Group, Dongnae-gu office
- Pancakes of the World, Dressed for Dinner (including video) at New York Times
- Pairings: Korean pancake flips for wine at San Francisco Chronicle
- Recipe for pajeon at Asia Society