The Korean savory pancake made with scallions is pajeon. The word combines pa, meaning scallion or green onion, with jeon, the Korean category of pan-fried battered dishes.
Pajeon is made from a pourable batter commonly containing wheat flour, rice flour, eggs, and water, with scallions arranged in or mixed through it. The pancake is fried in oil until the edges become crisp while the center remains tender. It is usually served with a soy-based dipping sauce and may appear as a side dish, appetizer, or shared snack.
Many versions add seafood, beef, pork, kimchi, or other vegetables. Haemul pajeon is the seafood variation, often made with squid, shrimp, oysters, clams, or mussels. Kimchijeon is a different jeon whose defining ingredient is kimchi, while bindaetteok is made primarily from ground mung beans.
Dongnae pajeon, associated with Busan, is especially famous. It became linked with the Joseon period and was reportedly served at the royal court, although some stories about its wartime origin are traditional legends rather than firmly documented history.