Pajeon

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Pajeon
Korean pancake-Haemul pajeon-03.jpg
Haemul pajeon (seafood scallion pancake)
Type Jeon
Place of origin Korea
Main ingredients Batter (eggs, wheat flour, rice flour, green onions)
Cookbook: Pajeon  Media: Pajeon
Pajeon
Hangul 파전
Hanja 파煎
Revised Romanization pajeon
McCune–Reischauer p'ajǒn

Pajeon(파전, Korean pronunciation: [pʰa.jʌn]) is a variety of jeon with scallions 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.[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 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]

Type[edit]

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[edit]

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]

Dongnae pajeon[edit]

A plate of a colorful pancake made with green scallions, sliced red chili pepper and chopped seafood
Dongnae pajeon

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[3] 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.[4]

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

Dongnae pajeon is usually made from a batter of rice flour, glutinous rice flour, eggs, and gochujang. Soft spring onions, beef, clams, mussels, oysters, shrimp and other seafood are also added.[5]

Gallery[edit]

See also[edit]

Other countries[edit]

References[edit]

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

External links[edit]