Pajeon is a variety of jeon with scallion as its prominent ingredient, as pa (파) means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety. Pajeon is usually recognizable by the highly visible scallions. It is similar to a Chinese scallion pancake in appearance but is less dense in texture and not made from a dough.
In Korean, a seafood pajeon is called haemul pajeon (해물파전). Various seafood are used in the batter and toppings, e.g., oysters, shrimp, squid, clams. If one of these ingredients, such as squid, dominates the jeon, the name will reflect that; ojing’eo jeon (오징어전) is ‘squid jeon.’