Pajeon

Pajeon is a variety of jeon with scallion as its prominent ingredient, as pa means scallion. It is a type of bucheon, a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety. Bucheon is usually categorized into two main types: dongeurang ttaeng and nokdu bindaetteok. Pajeon is one of the most popular types of bucheon in Korea.

Etymology

The word Pajeon is a combination of the Korean word pa (파), meaning scallion, and jeon (전), a term that refers to a traditional Korean dish made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil.

Ingredients and Preparation

The main ingredients of Pajeon include scallion, wheat flour, rice flour, and eggs. The scallions are cut into lengths, then mixed with batter and pan-fried with a small amount of oil. Some variations of Pajeon include seafood (haemul pajeon) and kimchi (kimchi pajeon).

Varieties

There are several varieties of Pajeon. The most common ones include Haemul Pajeon, which includes seafood such as squid, shrimp, and clams, and Kimchi Pajeon, which includes kimchi. Other varieties may include other ingredients such as mushrooms, carrots, onions, leeks, and Korean chili peppers.

Serving

Pajeon is usually served as an appetizer, side dish, or snack. In Korea, it is often served with makgeolli, a traditional Korean rice wine. It is also a popular dish during rainy days.

See also

• Jeon
• Korean cuisine
• List of pancakes
• List of Korean dishes

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