Pajeon is a Korean scallion pancake, 'pa' meaning scallion.
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How it works, in terms someone would actually use
It is made by arranging jjokpa scallions parallel on a hot oiled pan, pan-frying them, then ladling on a batter of wheat flour, water, doenjang, and sugar.
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What it gets right
It highlights scallions prominently, uses simple pantry staples, and offers textural contrast between crisp edges and tender interior.
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What it does not
The method requires careful scallion placement and flipping.
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What it changed
Dongnae pajeon preserves whole scallion shape, distinguishing it from buchimgae-style versions where scallions are cut and mixed into the batter.
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Who it is for, and who it is not
It is for people who enjoy savory scallion-forward dishes with a dipping sauce.
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Is it worth your time
Yes—if you like scallions, simple pan-fried batters, and dipping sauces with soy, vinegar, and sesame oil.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It highlights scallions prominently, uses simple pantry staples, and offers textural contrast between crisp edges and tender interior. Served with cho ganjang—a blend of soy sauce, vinegar, and sesame oil—it delivers balanced savory-sweet acidity.
What does not
The method requires careful scallion placement and flipping. Doenjang and sugar in the batter make it less neutral than plain flour-egg pancakes.
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The written brief1 min read
What the dish is and where it came from
Pajeon is a Korean scallion pancake, ‘pa’ meaning scallion. Dongnae pajeon is named after Dongnaeeupseong, a Joseon-period fortress now in Busan.
How it works, in terms someone would actually use
It is made by arranging jjokpa scallions parallel on a hot oiled pan, pan-frying them, then ladling on a batter of wheat flour, water, doenjang, and sugar. The pancake is flipped when the bottom is golden brown and holds together.
What it gets right
It highlights scallions prominently, uses simple pantry staples, and offers textural contrast between crisp edges and tender interior. Served with cho ganjang—a blend of soy sauce, vinegar, and sesame oil—it delivers balanced savory-sweet acidity.
What it does not
The method requires careful scallion placement and flipping. Doenjang and sugar in the batter make it less neutral than plain flour-egg pancakes.
What it changed
Dongnae pajeon preserves whole scallion shape, distinguishing it from buchimgae-style versions where scallions are cut and mixed into the batter.
Who it is for, and who it is not
It is for people who enjoy savory scallion-forward dishes with a dipping sauce. It is not for those avoiding wheat flour, soybean paste, or added sugar.
Is it worth your time
Yes—if you like scallions, simple pan-fried batters, and dipping sauces with soy, vinegar, and sesame oil.