쪽파 위에 낙지, 굴, 새우 등 해산물을 얹고, 밀가루와 찹쌀가루 섞은 반죽과 함께 지져낸다. 요리 마지막에 달걀을 푼 후 뚜껑을 덮어 익히는데, 다른 파전처럼 바삭바삭한 게 아니라 부드럽고 촉촉한 식감이 동래 파전의 특징. 파전을 간장 대신 초장에 찍어 먹는 방식도 흥미롭다.
On a bed of green onions, seafood such as octopus, oysters, and shrimp are placed, along with a mixture of wheat and glutinous rice flour dough, and then pan-fried. At the end of cooking, an egg is beaten in and the lid is covered to cook. Unlike other green onion pancakes, Dongrae pajeon is characterized by its silky and moist texture. It is also interesting to dip the pajeon in a special sauce instead of soy sauce.
Place seafood such as octopus, oysters, and shrimp on top of the chives, and fry them with a mixture of flour and glutinous rice powder. At the end of cooking, beat the egg and cover with a lid to cook. The characteristic of Dongrae pajeon is that it has a soft and moist texture rather than being crunchy like other pajeon. It is also interesting to eat pajeon by dipping it in vinegar sauce instead of soy sauce.