Korea. Pajeon is pan-Korean — every region has a version. The Dongnae pajeon (from Busan) is considered the original and finest. Pajeon is the traditional pairing with makgeolli (milky rice wine) on rainy days — the sound of rain and the sizzle of pajeon in the pan are culturally associated in Korea.
Pajeon (spring onion pancake) is Korea's crispy savoury pancake — a batter of flour, egg, and water studded with whole spring onions and cooked in a generous amount of sesame oil until both sides are golden and lace-crisp at the edges. Haemul pajeon (with seafood — shrimp, squid, and oysters) is the elevated version. The pancake should be thin enough to be crispy throughout, not thick and doughy. Served with a soy-vinegar dipping sauce.
- Japanese okonomiyaki (savory pancake with cabbage and toppings — the Japanese parallel); Chinese scallion pancake (pan-fried scallion flatbread — the Chinese cousin); Vietnamese banh xeo (crispy rice flour crepe with shrimp — the Southeast Asian equivalent).
Makgeolli (milky rice wine) — the canonical pajeon pairing in Korean culture. The traditional saying is that the sound of rain makes you crave pajeon and makgeolli. The dipping sauce: soy sauce, rice vinegar, sesame oil, gochugaru, and minced garlic.