[1] It is made by placing jjokpa scallions parallel on a hot pan with vegetable oil, pan-frying them, then ladling onto them the batter made by mixing wheat flour, water, soybean paste, and sugar.

Some other varieties, with the scallions cut and mixed into the batter, are closer to buchimgae.

[2] Dongnae pajeon is named after Dongnaesung (동래성), a former fortress in the Joseon Dynasty and now a district in the city of Busan.

[4] The dish was also presented at the king's table and became popular when the Dongnae market flourished in the Joseon era.

Soft scallions, beef, clams, mussels, oysters, shrimp and other seafood are added.