Back Πάτζον Greek Pajeon Spanish Pajeon French פאג'ון HE Pajeon ID Pajéon JV 파전 Korean Pajeon Malay Pajeon Dutch พาจ็อน Thai
 haemulpajeon, seafood scallion pancake | |
| Type | Jeon |
|---|---|
| Place of origin | Korea |
| Main ingredients | Batter (eggs, wheat flour, rice flour, scallions) |
| Pajeon | |
| Hangul | 파전 |
|---|---|
| Hanja | 파煎 |
| Revised Romanization | pajeon |
| McCune–Reischauer | p'ajŏn |
Pajeon (Korean: 파전, Korean pronunciation: [pʰa.dʑʌn]) 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.[1] If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; e.g. 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; however, unlike the Chinese dish (but like Western pancakes), it is made from a liquid batter and thus has a lighter texture.[1]
- ^ a b (in Korean) Pajeon at Doosan Encyclopedia