|Place of origin||Korea|
|Main ingredients||Batter (eggs, wheat flour, rice flour, scallions)|
|Cookbook: Pajeon Media: Pajeon|
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 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; ojing'eo jeon (오징어전) is 'squid jeon.'
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 scallions while defeating the invading Japanese soldiers. Dongnae pajeon was made in honor of the victory.
- (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
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