Namkeen is an Urdu word for a savory or salty light meal or tidbit. Nibble your way through more veggies! These recipes use some of the most well-known vegetables in the fridge, in a different way. Use simple techniques to really bring the flavor out of leftover shredded cabbage, carrots, green onions, cauliflower and so much more.
Yachaejeon or Pajeon (Korean Vegetable Pancake)
Use the medley of vegetables that are ready in the spring to make a delicious side dish, snack, or lunch. These hearty pancakes will soon become a favorite quick recipe.
Equipment
- griddle or saute pan
Ingredients
- ½ cup all-purpose flour try red spring, einkorn, or white sonora
- ½ cup potato starch or 1/4 cup each white rice flour and cornstarch
- ¾ tsp salt and to taste
- ½ tsp baking powder
- ¾ cup ice water
- 1 each large egg
- ¼ cup finely chopped kimchi or sauerkraut
- 4 cups finely chopped or grated spring veggies carrots, cabbage, radish, onion, kale, bell pepper, leeks, or any combination
- 4 Green Onions cut into 2-inch-long sections and thinly sliced lengthwise
- 2 Tbsp Coconut or Sesame oil plus more as needed
FOR THE DIPPING SAUCE:
- 3 Tbsp soy sauce also try liquid aminos or coco aminos
- 2 tsp rice wine vinegar
- 1 tsp finely grated fresh ginger or garlic
- ½ tsp sesame oil
- 1 Pinch granulated sugar or drizzle of honey
Instructions
Pancake Batter
- In a large bowl, whisk together flour, starch, salt and baking powder.
- Combine water, egg, and kimchi. Whisk the kimchi mixture into the flour mixture, and whisk until smooth.
- Fold in vegetables and about ¾ of the Green Onions. (Save the rest for garnish.)
- In a large nonstick griddle to medium heat, heat 2 tablespoons of oil. Scoop 2 oz portions of batter onto the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes.
- Flip and continue to fry until the other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
Dipping Sauce
- In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil, and sugar. Sprinkle sliced green onions over pancakes, and serve with dipping sauce on the side.
Asian Lettuce Wraps
A traditional meat and veggie combination seasoned with soy, oyster, and fish sauces.
Ingredients
- ½ lb your choice of meat diced chicken, ground beef, ground turkey, ground wild game
- 3 cups cauliflower, riced
- 1 cup broccoli stalks, grated
- 1 cup carrots, diced
- 1 cup cabbage, diced red, chinese, or bok choy
- 1 Tbsp fresh ginger, minced
- 3 cloves garlic, rough chopped
- 2 Tbsp fish sauce
- 1 oz oyster sauce
- 1 oz soy sauce
- 2 Tbsp chili garlic sauce i.e. sambal, sriracha,
- 1 oz rice vinegar
- 1 oz mirin (rice cooking wine)
- 1 Tbsp cornstarch
- 4 each green onions, sliced white and green
- to taste salt and pepper
- 1 head Bibb or buttercrunch living lettuce
- as desired radish or spicy salad microgreens
Instructions
Veggie and Meat Filling
- Brown your meat of choice in a large saucepan, season lightly with salt and pepper to start infusing flavor. Once cooked through, reserve to let cool on the side.
- Saute the cauliflower and broccoli until softened, add in carrots and cabbage until slightly carmelized. Add in ginger, garlic and saute until nice and aromatic. Season slightly with salt and pepper.
- In a small container combine all the sauce liquids and cornstarch, mix well.
- Fold in the browned meat to the veggie mixture and add the sauce on medium low heat.Taste check when bubbly and thickened, stirring frequently. Taste check for seasoning and reserve for service.
Wrap Assembly
- For family style service wash and seperate bibb lettuce leaves and place on the table next to the filling with a serving spoon. Each wrap should hold about ¼-⅓ cup of filling and additional toppings.
Notes
Consider serving with Microgreens, sliced radishes, water chestnuts, crushed peanuts or sunflower seeds, pickled vegetables, or fermented hot sauces.If you are looking for a more traditional thai flavor, consider adding a couple Tbsp of tamarind paste, this adds a unique sour and sweet flavor. This is specific to thai or hispanic foods.
Pickled Radishes and Leeks
Pickle bright colored radishes and get a lighter onion flavor with strips of leeks. Use as a topping for tacos, rice bowls, or cheese plate.
Equipment
- mandolin (slicer)
Ingredients
- 2 bunches radishes breakfast, daikon, watermelon radishes or a combination
- 1 whole leek Trim the dark green leaves and root end and reserve for leftovers stock!
- 1 quart purified water
- 1 Tbsp sea salt
- 1 tsp sugar or honey
Instructions
- Slice radishes and leeks into wheel shapes of even thickness. Wash in cold water well in ensure no grit remains.
- Heat half of the water and add salt and sweetener of choice to dissolve fully. Add in remaining cold water to reduce temperature.
- Pack veggies into one quart jar. cover with brine, weight down veggies to keep submersed if necessary. Cover with airlock lid or open once per day over the next several days.
- Ferment for 7-10 days until the color starts to noticeably change. Test for texture and flavor, make sure the brine keeps the veggies covered during fermenting.
- Quick Pickle Method: Heat 3/4 water until boiling, add in salt and sweetener, and 1/2 cup apple cider vinegar. Pour over veggies and let sit until room temperature, serve immediately or cool completely with lid off, use within two weeks.
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