pajeon
Sign in to saveAlso known as spring onion pancake, scallion pancake
Pajeon () is a variety of jeon with scallion as its prominent ingredient, as pa () 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'.
Key facts
- Food.name
- Pajeon
- Food.image
- Korean pancake-Pajeon-05.jpg
- Food.caption
- pajeon, scallion pancake
- Food.country
- Korea
- Food.type
- Jeon
- Food.main_ingredient
- Batter (eggs, wheat flour, rice flour, scallions)
- Korean name/auto.hangul
- 파전
- Korean name/auto.hanja
- 파煎
- Korean name/auto.child
- yes
via Wikipedia infobox
Wikidata facts
- Image
- Pajeon.jpg
Show 3 more facts
- Commons category
- Pajeon
- Commons gallery
- Pajeon
- native label
- 파전
Sources (1)
via Wikidata · CC0
~3 min read
Article
9 sectionsContents
- Preparation
- Type
- Seafood ''pajeon''
- Dongnae ''pajeon''
- Gallery
- See also
- Other countries
- References
- External links
Pajeon () is a variety of jeon with scallion as its prominent ingredient, as pa () 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.