|Place of origin||Korea|
|Main ingredients||Batter (eggs, wheat flour, rice flour, scallions)|
Pajeon (파전, Korean pronunciation: [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. If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; ojing'eo jeon (오징어전) is 'squid jeon'.
It is made by placing jjokpa scallions parallely 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.
Dongrae pajeon is named after Dongraesung (동래성), a former fortress in the Joseon Dynasty and now a district in the city of Busan. Dongrae was a prominent battleground during the Imjin War and legend says the people of Dongrae threw scallions while defeating the invading Japanese soldiers. Dongrae pajeon was made in honor of the victory.
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