Pajeon

---

title: "Pajeon" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["korean-pancakes", "korean-cuisine", "scallion-dishes"] description: "Korean pan-fried scallion dish" topic_path: "geography/korea" source: "https://en.wikipedia.org/wiki/Pajeon" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Korean pan-fried scallion dish ::

::data[format=table title="Infobox food"]

Field	Value
name	Pajeon
image	Korean pancake-Pajeon-05.jpg
caption	pajeon, scallion pancake
country	Korea
type	Jeon
main_ingredient	Batter (eggs, wheat flour, rice flour, scallions)
module	{{Infobox Korean name/auto
hangul	파전
hanja	파煎
ipa
child	yes
::

| name = Pajeon | image = Korean pancake-Pajeon-05.jpg | caption = pajeon, scallion pancake | alternate_name = | country = Korea | region = | creator = | course = | type = Jeon | served = | main_ingredient = Batter (eggs, wheat flour, rice flour, scallions) | variations = | calories = | other = | module = {{Infobox Korean name/auto |hangul=파전 |hanja=파煎 |ipa= |child=yes

Pajeon () 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 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; e.g. ojingeo jeon () is 'squid jeon'.

Pajeon is usually recognizable by the highly visible scallions. It is similar to a Chinese scallion pancake in appearance; however, unlike the Chinese dish (but like Western pancakes), it is made from a liquid batter and thus has a lighter texture.

Preparation

It is made by placing jjokpa 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.

Type

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''

In Korean, a seafood pajeon is called haemul pajeon (). Various seafood are used in the batter and toppings, e.g., oysters, shrimp, squid, clams.

Dongnae ''pajeon''

::figure[src="https://upload.wikimedia.org/wikipedia/commons/0/0c/Korean_pan_cake-Dongnae_pajeon-01.jpg" caption="Dongnae ''pajeon''"] ::

Dongnae pajeon is named after Dongnaeeupseong, a fortress of the Joseon period that is now located in 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.

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

Dongnae pajeon is usually made from a batter of rice flour, glutinous rice flour, eggs, and gochujang. Soft scallions, beef, clams, mussels, oysters, shrimp and other seafood are added.

Gallery

File:Haemul-pajeon 3.jpg File:Pajeon (spring onion pancake) - Kogi, Brighton.jpg File:Korean.pancake-Pajeon-01.jpg File:Spring Onion Pancake - SOJU 2024-06-02.jpg

References

References

1. {{in lang. (July 2025)
2. link. (2012-03-25 ''CNN Go''. 23 March 2012. Retrieved 2012-04-11)
3. {{in lang. (July 2025)
4. {{in lang. (July 2025)
5. {{in lang. ko [http://pajeon.dongnae.go.kr/ Dongnae pajeon] {{Webarchive. link. (2012-03-07 - Dongnae Pajeon Research Group, Dongnae-gu office)

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::