Pajeon is a variety of jeon with green onions as its prominent ingredient. Pa literally means green onion in Korean. It is a pancake-like Korean dish made from a batter of eggs, flour, rice flour, 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 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, which is a mung bean pancake.
Pajeon is traditionally paired with rice wine makgeolli and consumed on rainy days.
In Korean a seafood pajeon is called haemul pajeon (해물파전).
Various seafood are used in the batter and toppings.
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 Dongrae threw spring 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 era.
Dongnae pajeon is usually made from a batter of rice flour, glutinous rice flour, eggs, and gochujang. Soft spring onions, beef, clams, mussels, oysters, shrimp and other seafood are also added.