Definition of "pajeon"

But high-end restaurants in Seoul are now turning away from Western food and toward Korean tradition, drawing on both everyday snacks like pajeon and painstaking arts like the making of tteok, sticky rice pounded into a dizzying array of shapes, colors and flavors.

2009 September 23, Julia Moskin, “Culinary Diplomacy With a Side of Kimchi”, in New York Times‎