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Korean Pajeon

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description Korean Pajeon Overview

Pajeon is a traditional Korean savory pancake defined by the prominent use of scallions (pa) in its batter. Made primarily from wheat flour, rice flour, and water, the mixture is pan-fried with a generous amount of oil to produce a crispy exterior and soft interior. Often incorporating additional ingredients such as seafood, kimchi, or meat, it is typically served as an anju, a side dish consumed alongside alcoholic beverages like makgeolli. It is accompanied by a soy-based dipping sauce seasoned with vinegar.

help Korean Pajeon FAQ

What type of flour is used to make traditional Korean Pajeon?

Traditional Korean Pajeon is made using a combination of wheat flour and glutinous rice flour (chapssalgaru). The addition of rice flour is what gives the savory pancake its uniquely chewy yet crispy texture when pan-fried. Some modern variations may use only wheat flour, but the classic recipe relies on this specific blend.

What does the word 'Pajeon' translate to in English?

In Korean, 'pa' translates to scallion or green onion, and 'jeon' refers to a pan-fried, battered dish. Therefore, Pajeon literally translates to scallion pancake. The dish is heavily loaded with whole or sliced scallions that are pan-fried directly into the savory batter.

How is Korean Pajeon typically eaten?

Pajeon is traditionally served as an anju, which is a specific category of food meant to accompany alcoholic beverages. It is especially popular alongside a cold glass of Makgeolli (unfiltered Korean rice wine), particularly on rainy days. The crispy pancake is usually cut into bite-sized squares and dipped in a soy-vinegar sauce.

What is the difference between basic Pajeon and Haemul Pajeon?

Basic Pajeon focuses strictly on the scallions and a basic wheat/rice flour batter. Haemul Pajeon takes this base and adds a generous amount of raw seafood to the pan, such as squid, shrimp, and oysters. The addition of seafood elevates the dish, making it a more substantial and savory meal.

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