The name of a Korean savory pancake made with scallions is pajeon.
Pajeon is a variety of jeon, the broad Korean family of pan-fried savory dishes made from batter and other ingredients. Its defining ingredient is scallion, called pa in Korean. The batter commonly includes wheat flour, eggs, water, and sometimes rice flour, with the scallions arranged visibly across the pan or mixed into the batter.
Many versions include additional ingredients. Haemul pajeon contains seafood such as shrimp, squid, oysters, or clams, while other varieties may include beef, pork, or kimchi. Pajeon is usually fried in oil until the edges become crisp and is served with a soy-sauce-based dipping sauce.
Pajeon is often confused with buchimgae because the terms overlap in everyday cooking. Buchimgae is a broader term for Korean savory pancakes, whereas pajeon specifically highlights scallions. It also differs from the Chinese scallion pancake: pajeon generally uses a pourable batter, giving it a lighter, more tender texture rather than a layered, flaky one.