Dish · korean
Pajeon
A savory pancake of scallions bound in a thin egg and flour batter, pan-fried until the edges turn crisp and lacy. Simpler than Japanese okonomiyaki, built around a single vegetable rather than a mix of fillings.
Where it comes from
Pancakes made from a wheat batter poured over vegetables developed widely across Korean home cooking, with scallion-based pajeon becoming particularly associated with rainy days, when the sound of oil frying is said to resemble falling rain.
What cooks argue about
Cooks argue over batter thickness: a thin batter lets the scallions dominate and crisps well, while more batter makes a denser, more bread-like pancake that holds together more easily but tastes less of the vegetable.
Versions
Nobody has published a pajeon here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
egg
vegetable oil