Cookie Bookie

Green Onion Pancakes -- P'ajon

1 pound small or medium-size green onions, white and pale green part only, cut into 7-inch pieces
1 cup all-purpose flour
1 cup ice cold water
salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, crushed and finely chopped
1 hot red korean pepper, or ¼ red bell pepper, seeded, deribbed, and finely diced
Pinch of sil koch'u (hot red pepper threads) or hot red pepper flakes

Wash the green onions and pat dry with a towel. To make the batter, in a chilled bowl, combine the flour and ice water and lightly mix with a wooden spoon. Season with the salt and pepper.

In a large cast-iron or non stick skillet, heat one tablespoon of vegetable oil over medium-high heat until it begins to smoke. Working quickly, add half of the green onions to the skillet and, using a spatula, form them into a rectangular shape, about 7 inches square. Add half of the pepper and sil koch'u. Quickly pour half of the batter over the green onions, spreading the mixture evenly between them and maintaining the rectangular shape as much as possible. With the spatula, lightly flatten the green onions. Cook for 1½ minutes, until the pancake edges turn golden brown and crusty. Shake the pan to loosen the pancake. Flip it over and add ½ tablespoon of vegetable oil to the skillet. Using the spatula, flatten and shape the pancake, making it as thin as possible; cook for 2 minutes. Flip again and cook for 1 minute, to restore crispiness. Slide the finished pancake onto plate lined with paper towels. Repeat with the remaining ingredients. Transfer both pancakes to a cutting board and cut into bite-size pieces.

Serve hot as an appetizer or side dish with Vinegar Soy Sauce.

Serves 4