Login     
 
    September 7, 2010
KSCPP Home
       Our Projects
          Korean Food, Culmination of Wisdom
             Doenjang
             TuPu Origin
             Kimchi
             Bulgogi
             Bibimbap
             Seafood P'achon
             Japche
             Mandoo
             Sikhye
       Winner Essays

Publications

Multimedia

Reviews

Korea Info
       Material for Teachers
       Tourism

KSCPP Events
       Useful Links
       Past Events
       Event Gallery
          21 Century Society - Pennsylvania
          KSCPP in Europe
          Exploring Korea Event - New York
          Kimchi Cooking Lesson
          Lee Younghee Hanbok show
          Taste of Korea at Pennington - New Jersey
          Taste of Korea at Pennington High School
          March 2009 - Taste of Korea in Atlanta
          Taste of Korea - Pacific Asia Museum L.A.
          Changdok Palace
          ASEAN SUMMIT 2009
 		 
Korean Food Minimize
Print  
 
 
KSCPP HomeOur ProjectsKorean Food, Culmination of WisdomSeafood P'achon  
Seafood P'achon (Korean Scallion Pancake) Minimize
Traditionally, Koreans preferred pan frying over deep frying.  Chon can be prepared by pan frying meat, fish or vegetables, but first the main ingredient has to be thinly coated in flour and egg before being fried on a pan.  Traditionally the name “Chon” was derived from the meaning of pan fried flower.  P’achon is made with various tender seafood, fresh scallion and flour that has been fermented for one day.  P’achon is abundant in protein, vitamin B2 and A.  Also, the green colored part of scallion is rich in calcium.
Print  
 
 
 
KSCPP Home|Publications|Multimedia|Reviews|Korea Info|KSCPP Events
Copyright (c) 2010 Korean Spirit and Culture Promotion Project Terms Of Use Privacy Statement