Pajeon
 pajeon, scallion pancake | |
| Type | Jeon |
|---|---|
| Place of origin | Korea |
| Main ingredients | Batter (eggs, wheat flour, rice flour, scallions) |
| Korean name | |
| Hangul | 파전 |
| Hanja | 파煎 |
| RR | pajeon |
| MR | p'ajŏn |
| IPA | [pʰa.dʑʌn] |
| |
Pajeon (Korean: 파전; pronounced [pʰa.dʑʌn]) is a variety of jeon with scallion as its prominent ingredient, as pa (파) 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.[1] If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; e.g. ojingeo jeon (오징어전) 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.[1]
Preparation
[edit | edit source]It is made by placing jjokpa scallions parallel on a hot pan with vegetable oil, pan-frying them, then ladling onto them the batter made by mixing wheat flour, water, soybean paste, and sugar. The pancake is turned over when the bottom holds together and is golden-brown. It is usually served with a dipping sauce made of soy sauce.
Type
[edit | edit source]Some varieties of pajeon, with the shape of scallions preserved as in dongnae pajeon, are typical jeon. Some other varieties, with the scallions cut and mixed into the batter, are closer to buchimgae.
Seafood pajeon
[edit | edit source]In Korean, a seafood pajeon is called haemul pajeon (해물파전). Various seafood are used in the batter and toppings, e.g., oysters, shrimp, squid, clams.[2]
Dongnae pajeon
[edit | edit source]Dongnae pajeon is named after Dongnaeeupseong, a fortress of the Joseon period that is now located in Busan. Dongnae was a prominent battleground during the Imjin War[3] and legend says the people of Dongnae threw scallions while defeating the invading Japanese soldiers. Dongnae pajeon was made in honor of the victory.[4]
The dish was also presented at the king's table and became popular when the Dongnae market flourished in the Joseon era.[5]
Dongnae pajeon is usually made from a batter of rice flour, glutinous rice flour, eggs, and gochujang. Soft scallions, beef, clams, mussels, oysters, shrimp and other seafood are added.[5]
Gallery
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See also
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Other countries
[edit | edit source]- Cōngyóubǐng (Chinese) (simplified Chinese: 葱油饼; traditional Chinese: 蔥油餅; pinyin: cōngyóubǐng)
- Lua error: Internal error: The interpreter exited with status 1. variant of okonomiyaki (Japanese)
- Bánh xèo (Vietnamese)
- Oyster omelette
References
[edit | edit source]- ^ a b Lua error: Internal error: The interpreter exited with status 1. PajeonLua error: Internal error: The interpreter exited with status 1. at Doosan Encyclopedia
- ^ Goldberg, Lina "Asia's 10 greatest street food cities" Lua error: Internal error: The interpreter exited with status 1. CNN Go. 23 March 2012. Retrieved 2012-04-11
- ^ Lua error: Internal error: The interpreter exited with status 1. Dongnae FortressLua error: Internal error: The interpreter exited with status 1. at Doosan Encyclopedia
- ^ Lua error: Internal error: The interpreter exited with status 1. Dongnae pajeonLua error: Internal error: The interpreter exited with status 1. at Doosan Encyclopedia
- ^ a b Lua error: Internal error: The interpreter exited with status 1. Dongnae pajeon Lua error: Internal error: The interpreter exited with status 1. - Dongnae Pajeon Research Group, Dongnae-gu office
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External links
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- Seafood pajeon recipe
- Lua error: Internal error: The interpreter exited with status 1. Dongnae Pajeon Research Group, Dongnae-gu office Lua error: Internal error: The interpreter exited with status 1.
- Pancakes of the World, Dressed for Dinner (including video) at New York Times
- Pairings: Korean pancake flips for wine at San Francisco Chronicle
- Recipe for pajeon at Asia Society
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