pajeon

Pajeon is a traditional Korean pancake that is made primarily from a batter of wheat flour, eggs, and water or broth, mixed with thinly sliced scallions—hence its name, which translates literally to “green onion pancake.” The dish is popular in Korean cuisine for its simple, comforting flavor and the crisp, soft contrast that the batter provides. It is commonly enjoyed hot from a skillet and served with a dipping sauce of soy sauce, vinegar, and sesame oil.

The origins of pajeon are tied to Korea's agricultural history. As a dish that can be made with readily available ingredients, it emerged as a staple for households during the Joseon dynasty. Initially a household recipe, it became especially common among rural farmers who could grow scallions and rice during the spring and autumn harvest seasons. Over time, it has evolved into a communal dish, often prepared during social gatherings and communal events.

Cooking pajeon involves whisking the batter to a thin consistency; the scallion slices remain whole to provide texture and flavor. The mixture is poured onto a hot, lightly oiled pan and spread until just set. The surface is then flipped to cook the other side, resulting in a golden-brown, slightly crispy exterior while keeping the interior tender. The dish may also contain other ingredients such as squid, shrimp, or kimchi, creating “haemul pajeon” (seafood pancake) and “kimchi pajeon.”

Variations of pajeon showcase regional adaptations. In coastal areas, haemul pajeon is favored, combining seafood such as shrimp, squid, and mussels, whereas inland regions may favor kimchi pajeon, which incorporates kimchi and sometimes Korean fermented chili paste (gochujang). Other types include “jeon,” a general Korean term for pan-fried dishes, and “gimjeon,” which uses seasoned seaweed.

Pajeon is deeply embedded in Korean culture and is commonly eaten during rainy weather, in which case it is known as “odeng stone” or “oju pajeon.” It also serves as a dish to accompany alcoholic beverages in taverns, and a popular offering for festival foods like Lunar New Year (Seollal) or Chuseok. The shared experience of making and eating pajeon together reflects Korean values of community and effort.