Pajeon, p’ajon, pajon, pa jun, pageon, jeon…I’ve seen so many variations on the name that I just decided to go with calling mine—Korean Pancake.
Like the various spellings, recipes vary as well. Some have the egg beaten into the batter, but I prefer it spread on top (or on the bottom), giving me crispy, eggy edges. Other recipes load up on vegetables and other stuff, yet I tend to keep it simple.
This Korean pancake is one of my go-to recipes, especially good when I don’t know what to make for dinner. Sure, you can add prawns, chicken, corn, bits of seaweed, tofu, mushroom slices, kimchi, asparagus slices, or some other cooked or shredded vegetables that you have on hand.
I even have a sweet potato that I’ve lost interest in that I’m eyeballing with great interest. When I bought it at the market, it seemed like a good idea at the time, but if I oven-roast pieces until nicely browned, why not?