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Pajeon 파전 - (Korean Food)
 | 미분류
แก้ไขล่าสุด : 2017/02/18

สถานที่ท่องเที่ยว : South Korea
 | จำนวนผู้ชม : 168598
https://blog.lookandwalk.com/th/blog/foodguide/2601/trackback

1. Ingredients for Haemul-pajeon (stir-fried seafood pancake)


-Primary ingredients: Spring onion (thin onion like chive or small green onion)

-Secondary ingredients: Grain (wheat, sweet rice and rice) and seafood

(shrimp, squid and clam)




2. Taste evaluation


-Spicy:☆☆☆☆☆
-Salty:☆☆☆☆☆
-Sweet:☆☆☆☆☆
-Sour:☆☆☆☆☆
-Toasted flavor: ★★★☆☆




3. Introduction to Pajeon(green onion pancake)

There’s something called Jeon(Buchimgae) among Korean traditional foods. It is basically pan-fried grain batter mixed with various ingredients like meat, seafood or vegetables.

And among many, the most popular one is called Pajeon. Pajeon is pan-fried grain batter mixed with green onions. I decided to introduce this recipe because it’s been increasingly popular among foreigners visiting Korea since it is similar to pancakes or pizza in the West.

There’s no official record of its history but only a story that’s been passed on from mouth to mouth.

In 1592, Korean people did everything they could to protect Dongnae Fortress from Japanese invasion but they failed.

As a final resort, they sliced spring onions and threw them to Japanese army to make them blind temporarily. They expected some chemical effects that you see today but Dongnae Fortress fell to the enemy and many Koreans were killed during that time.

In order to commemorate the memory of the deceased, Dongnae Magistrate made this cuisine to serve the King and that’s how it was known to the public.

Since the late Joseong Dynasty era, it’s been spread throughout the country starting from Dongnae Market.

So you can find Pajeon Street with restaurants selling Pajeon famous in the whole country.







Pajeon is made of expensive ingredients.

Make watery grain batter made of wheat, sweet rice and rice, put some thin chives on a fan, cover it with batter, add shrimp, clam and squid on it and pan-fried altogether until it turns yellowish.

And it’s almost cooked, add eggs.

It smells and tastes like fried green onion and toasted egg, and you’ll find seafood very chewy.

It’s not spicy or garlicky like any other Korean foods but everybody would love it because you can taste the original ingredients used.

Especially, it looks like a pizza or pancake that even foreign tourists can easily enjoy.

The most popular one is called Haemul-pajeon(seafood green onion pancake) in Hoegi-dong in Seoul, and you can also see Pajeon Street in Dongnae-dong in Busan or Insa-dong in Seoul or any other big downtowns.

Search on Wikipedia



4. Kinds of Pajeon

Pajeon is tender young green onion or seafood mixed with flour batter and pan-fried in oil but there are a few kinds of Pajon depending on each region.


- Regular Pajeon: Flour batter mixed with young green onion and seafood

- Dongnae-pajeon: Sweet rice and rice batter mixed with special liquid, young green onion and seafood. Originated in Dongnae area, Busan

- Nokdu-pajeon: Mung bean batter mixed with young green onion and beef (or pork). Originated in Gyeonggi-do area




Canon EOS 550D | f/4.0 | iso 200 | 2012:06:02 12:37:24 | Flash did not fire, compulsory flash mode | 19mm




5. How to enjoy Pajeon even more

Pajeon uses no other seasoning except for a bit of salt so you can basically enjoy the taste of original ingredients.

But it’s quite greasy since it’s pan-fried in oil. So it tastes a lot better when you dip it in sauce like soy sauce.

Soy sauce has a deeper flavor than salt because it’s basically fermented beans.

When you mix soy sauce with vinegar, spicy chili powder, onion and perilla seeds, it tastes so better than salt.

Plus, Pajeon goes well with Korean traditional drink, Makgeolli.

Pajeon is quite expensive and fine-quality food in Korea but merely one dish of Pajeon is enough to finish a few bottles of Makgeolli so it’s quite economic. You will find it friendly and folksy to see people sitting at the table with one dish of Pajeon in the middle and drinking Makgeolli.

You would make a great memory to drink Makgeolli with Pajeon at the bar in Sinsa-dong and experience Korean night culture.







パジョン, 파전, 팬케이크, 피자, 해물파전, 동래, 부산, 경기도, 간장, 막걸리, pajeon, pancake, pizza, Haemul-pa-jeon, Dongnae, Busan, Gyeonggi-do, soy-sauce, makgeolli
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