Seafood Pancake in Dongnae District of Busan

If you are a beginner who just start to learn about Korean food then pajeon is probably one of the very first dishes that you get to try along with other popular dishes such as bulgogi and bibimbap.  Pajeon, or seafood pancake, is one of those classic Korean dishes that is enjoyed by so many. It’s simple, tasty, and has been around for many years.

kakaotalk_photo_2017-01-26-15-40-35_12
Dongnae-style pajeon served on brass plate

History tells that the famous Dongnae Pajeon, a regional style originated from Dongnae district of Busan, was presented on royal dining table back in Joseon Dynasty. It was first introduced to general public in 1930s when the neighbourhood of Dongnae was filled with taverns and bars serving government officials. The popular recipe then spread amongst merchants of Dongrae marketplace where the workers and peasants began to enjoy what was once only presented on royal tables.

kakaotalk_photo_2017-01-26-15-40-37_61
Soft rice-flour batter with scallions and fresh seafood. Mmmm
kakaotalk_photo_2017-01-26-15-40-42_17
Traditional interior with open kitchen

The pancake filled with scallions and fresh seafood is finished by a crack of an egg. Personally, I was surprised by how soft the batter was. It was almost too mushy for my taste and certainly not like any seafood pancakes that I have tried before. Until then, I was more familiar with thin, crispy crust of seafood pancakes. It seems the softness comes from the watery batter made with rice flour. I did enjoy the abundance of seafood and green onions. They use the skinny chive-like scallions instead of regular Korean green onions and the chunkiness of them balanced out the texture of smooth batter.

kakaotalk_photo_2017-01-26-15-40-40_50

kakaotalk_photo_2017-01-26-15-40-36_28

No seafood pancake is complete without the accompaniment of dongdongju, or traditional Korean rice wine. Unlike makgeolli, dongdongju has rice grains at the bottom of the pot.  The thick rice wine goes great with not only the pancake but small side dishes as well. The small, delicate rice cakes were my favourite. It was nice and chewy and had both sweet and savoury flavours.

kakaotalk_photo_2017-01-26-15-40-39_31

The place we went was one of the oldest and most well-known pajeon places in Dongnae called Dongnae Halmae Pajeon. I could see that they did a massive renovation of the restaurant as the building was fresh and clean. I would have enjoyed the atmosphere of original, old shack but experiencing the famous dongnae pajeon in fine-dining setting was also a worthwhile experience.

Advertisements

6 thoughts on “Seafood Pancake in Dongnae District of Busan

  1. Marcus January 27, 2017 / 3:57 PM

    I love Korean pancakes but I don’t like seafood. I enjoy the crispier pancakes, usually. I’ve never seen a pancake finished with an egg before. I bet that’s really delicious. There’s nothing like makgeolli or dongdongju to go with any sort of pancake and the best place to have it is on a mountain after you’ve just come down from a hike. And it has to be a rainy day. I sound like I’m seventy years old . . . . 🙂

    Liked by 1 person

    • yMoon January 28, 2017 / 12:50 AM

      Haha we’re so alike! I love crispy pancakes too but only with rice wine, of course. And they are the best after hiking. I love mine at Gyeryongsan, it’s a good hike that makes you thirsty afterwards 🙂

      Like

    • yMoon January 28, 2017 / 3:21 PM

      Happy new year to you as well! Have a great holiday 🙂

      Like

  2. Yuna July 5, 2017 / 7:23 PM

    Ah, next time I will try pajeon with dongdongju, never try it, always makgeolli. 🙂

    Liked by 1 person

    • yMoon July 7, 2017 / 2:32 AM

      You should! Dongdongju is great, a bit stronger than makgeolli 🙂

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s