 pajeon,scallion pancake | |
| Type | Jeon |
|---|---|
| Place of origin | Korea |
| Main ingredients | Batter (eggs, wheatflour,rice flour,scallions) |
| Korean name | |
| Hangul | 파전 |
| Hanja | 파煎 |
| RR | pajeon |
| MR | p'ajŏn |
| IPA | [pʰa.dʑʌn] |
Pajeon (Korean:파전;pronounced[pʰa.dʑʌn]) is a variety ofjeon withscallion as its prominent ingredient, aspa (파) means 'scallion'. It is a Korean dish made from a batter ofeggs, wheatflour,rice flour, scallions, and often other ingredients depending on the variety.Beef,pork,kimchi,shellfish, and otherseafood are mostly used.[1] If one of these ingredients, such assquid, dominates the jeon, the name will reflect that; e.g.ojingeo jeon (오징어전) is 'squid jeon'.
Pajeon is usually recognizable by the highly visible scallions. It is similar to aChinesescallion pancake in appearance; however, unlike the Chinese dish (but like Westernpancakes), it is made from a liquid batter and thus has a lighter texture.[1]
It is made by placingjjokpa scallions parallel 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.
Some varieties ofpajeon, with the shape of scallions preserved as indongnae pajeon, are typicaljeon. Some other varieties, with the scallions cut and mixed into the batter, are closer tobuchimgae.
In Korean, a seafoodpajeon is calledhaemul pajeon (해물파전). Various seafood are used in the batter and toppings, e.g.,oysters,shrimp,squid,clams.[2]
Dongnaepajeon is named afterDongnaeeupseong, a fortress of the Joseon period that is now located inBusan. Dongnae was a prominent battleground during theImjin War[3] and legend says the people of Dongnae threw scallions while defeating the invading Japanese soldiers. Dongnaepajeon 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 theJoseon era.[5]
Dongnaepajeon is usually made from a batter of rice flour,glutinous rice flour, eggs, andgochujang. Soft scallions, beef, clams, mussels, oysters, shrimp and other seafood are added.[5]
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