Pajeon is a variety of jeon

Jeon (food)

Jeon , buchimgae, jijimgae, or jijim refer to many pancake-like dishes in Korean cuisine. It has been also called jeonyueo or jeonyuhwa, especially in Korean royal court cuisine. Sometimes, jeonya is used as an abbreviated term for the two...

with green onions

Scallion

Scallions , are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb.-Etymology:The words...

 as its prominent ingredient. Pa literally means green onion in Korean. It is a pancake

Pancake

A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...

-like Korean dish made from a batter of eggs

Egg (food)

Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...

, flour

Flour

Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...

, rice flour

Rice flour

Rice flour is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye....

, green onions and other additional ingredients depending on the variety. Beef, pork, kimchi, shellfish and other seafood are mostly used.

Pajeon is usually recognizable by the highly visible green onions. It is similar to a Chinese

Chinese cuisine

Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...

 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

Bindaetteok

Bindaetteok is a variety of jeon, a Korean style pancake...

, which is a mung bean pancake.

Seafood pajeon

In Korean, a seafood pajeon is called haemul pajeon (해물파전). Various seafood are used in the batter and toppings.

Dongnae pajeon

Dongnae pajeon is named after Dongnaesung (동래성), a former fortress in the Joseon Dynasty

Joseon Dynasty

Joseon , was a Korean state founded by Taejo Yi Seong-gye that lasted for approximately five centuries. It was founded in the aftermath of the overthrow of the Goryeo at what is today the city of Kaesong. Early on, Korea was retitled and the capital was relocated to modern-day Seoul...

 and now a district in the city of Busan

Busan

Busan , formerly spelled Pusan is South Korea's second largest metropolis after Seoul, with a population of around 3.6 million. The Metropolitan area population is 4,399,515 as of 2010. It is the largest port city in South Korea and the fifth largest port in the world...

. 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.

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

Joseon

Joseon, Chosŏn, Choseon or Chosun are English spellings of the Korean *word for "Korea". It may refer to:*Korea*Gojoseon, the first Korean kingdom, from 2333 BC to 108 BC.*Joseon Dynasty of Korea, from AD 1392 to 1910....

 era.

Dongnae pajeon is usually made from a batter of rice flour, glutinous rice

Glutinous rice

Glutinous rice is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a...

 flour, eggs, and gochujang

Gochujang

Gochujang is a savory and pungent fermented Korean condiment. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform, called jangdokdae in the backyard...

. Soft spring onions, beef, clams, mussels, oysters, shrimp and other seafood are also added.

External links

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
  San Francisco Chronicle
  thumb|right|upright|The Chronicle Building following the [[1906 San Francisco earthquake|1906 earthquake]] and fireThe San Francisco Chronicle is a newspaper serving primarily the San Francisco Bay Area of the U.S. state of California, but distributed throughout Northern and Central California,...
  
  
• Recipe for pajeon at Asia Society
  Asia Society
  The Asia Society is a non-profit organization that focuses on educating the world about Asia. It has several centers in the United States and around the world Hong Kong, Manila, Mumbai, Seoul, Shanghai, and Melbourne...
  
  
• Recipe for pajeon and haemul pajeon at Messy Witchen