Pajeon

Pajeon (파전) literally translates to 'green onion pancake' in Korean—'pa' (파) means green onion or scallion, and 'jeon' (전) refers to a pan-fried battered dish. The batter is made from wheat flour, water, and sometimes eggs or rice flour, with generous amounts of sliced scallions as the defining ingredient. The scallions are arranged in the pan and the batter is poured over them, creating a savory pancake.

Pajeon is traditionally served with a soy-vinegar dipping sauce called choganjang, made from soy sauce, rice vinegar, gochugaru (Korean red pepper flakes), sesame oil, sesame seeds, and minced garlic or green onion. The sauce provides a salty, tangy, and slightly spicy contrast to the rich, pan-fried pancake. Some versions add a small amount of sugar or mirin for balance.

Haemul pajeon (해물파전) is a seafood green onion pancake, a popular variation that adds shrimp, squid, clams, and sometimes oysters to the basic scallion-and-batter mixture. It originates from coastal regions of Korea, particularly the city of Dongnae near Busan, where fresh seafood was abundant. The seafood is lightly sautéed before being incorporated, and the finished pancake is thicker and more substantial than plain pajeon.

Pajeon is a popular anju, meaning a food consumed with alcoholic beverages, especially the traditional rice wine makgeolli. It is commonly served on rainy days in Korea, a cultural association so strong that restaurants see spikes in pajeon and makgeolli orders during rainstorms. It also appears as a street food at markets and as a banchan (side dish) at informal gatherings.