Pajeon — 파전
Cuisine: Korean · Origin: Korea
Pajeon is a beloved Korean savory pancake made from a simple batter of flour, eggs, and water mixed with abundant sliced scallions and other vegetables or proteins. The batter is pan-fried until golden and crispy on the outside while remaining tender within. Often served as an appetizer, side dish, or casual meal, pajeon is commonly accompanied by a dipping sauce of soy sauce, vinegar, and gochugaru (red chili flakes). Variations exist throughout Korea—some regions incorporate seafood like shrimp or squid, while others feature kimchi, mushrooms, or corn. Street vendors and restaurants alike serve pajeon, making it an accessible comfort food. The dish's popularity extends beyond Korea, with versions found in Korean diaspora communities worldwide. Pajeon exemplifies Korean cuisine's emphasis on utilizing fresh, seasonal ingredients in quick, flavorful preparations.
Standard serving: ~400 kcal (1 pancake (300g), estimate)
Pajeon is traditionally eaten during rainy days in Korea, paired with makgeolli (rice wine)—a pairing so culturally embedded that rainy weather is sometimes jokingly called 'pajeon weather' by locals.
Photo by 세훈 예 (Pexels License), source.
蔥煎餅 — 파전
料理：Korean · 起源地：Korea
Pajeon is a beloved Korean savory pancake made from a simple batter of flour, eggs, and water mixed with abundant sliced scallions and other vegetables or proteins. The batter is pan-fried until golden and crispy on the outside while remaining tender within. Often served as an appetizer, side dish, or casual meal, pajeon is commonly accompanied by a dipping sauce of soy sauce, vinegar, and gochugaru (red chili flakes). Variations exist throughout Korea—some regions incorporate seafood like shrimp or squid, while others feature kimchi, mushrooms, or corn. Street vendors and restaurants alike serve pajeon, making it an accessible comfort food. The dish's popularity extends beyond Korea, with versions found in Korean diaspora communities worldwide. Pajeon exemplifies Korean cuisine's emphasis on utilizing fresh, seasonal ingredients in quick, flavorful preparations.
標準份量：約 400 kcal（1片煎餅（300公克），估計值）
在韓國，煎餅傳統上是在下雨天享用的食物，通常搭配馬格利米酒。這個搭配在文化上根深蒂固，以至於當地人有時會開玩笑地把下雨天稱為「煎餅天氣」。
圖片來源：세훈 예（Pexels License）— 來源