Description
Busan's famous thick pancake. Whole long scallions are laid on the griddle, covered in seafood, rice batter, and egg, creating a thick, soft pancake.
Restaurants serving Dongnae Pajeon (Scallion Seafood Pancake)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Scallions
- Seafood (Oysters
- Squid)
- Rice/Wheat flour
- Egg
- Sesame oil
Instructions
- Lay whole long scallions on a greased griddle.
- Top with seafood, pour rice/wheat batter.
- Top with beaten egg, cover to steam-fry.
Learn more Spice, substitutes, tips
Key spices
Scallion sweetness、Seafood umami
Substitutes at Japanese supermarkets
Chives, Seafood mix, Okonomiyaki mix
Pairing
Makgeolli(Dongdongju)
Trivia
[Local Color] Unlike Seoul's thin, crispy pancakes, Dongnae Pajeon uses rice flour to become 'thick and gooey inside'.
Eating tips & etiquette
[Unique Eating] Crispy outside, gooey inside. Dip in soy-vinegar sauce and drink with Makgeolli.
Allergen
Wheat, Egg, Squid/Oysters