Jeff Kim
Ingredients
Soy sauce: 1 quart/950g
White vinegar: 1 quart /950g
Sugar: 1 pint/400g
Water: 1 pint/475g
Garlic cloves: 9 whole garlic cloves (about ¼ cup or 35g)
Ginger: 1 cup (about 4 oz or 113g)
Onions: 2 whole large onions (about 14-16 oz or 700g)
Shiitake mushrooms: 4 or 5 dried shiitake mushrooms (about 1 oz or 18g)
Ramps: 5 bunches of ramps (any allium or other vegetable combination can be substituted i.e. celery, cucumber, daikon, peppers) (about 12-14 oz or 570g)
These Korean soy-pickled ramps from New York City’s Nudibranch are hugely versatile, adding a creamy, velvety, truffled allium flavor to any dish.
Makes 2 lbs/907g of soy pickled ramps (not including pickled vegetable byproducts that are also delicious).
How to make soy-pickled ramps
Bring soy sauce, white vinegar, sugar, and water together in a pot and bring to boil.
As soon as it simmers, remove from heat.
Prepare your ramps (clean and rinse).
Peel and slice ginger and onion. Garlic can be left whole (slicing optional).
In an airtight container, pour the hot soy liquid onto ramps with aromatics.
Make sure vegetables are fully submerged and covered in liquid.
Let mixture come to room temperature.
Let mixture come to room temperature.
Store in refrigerator for up to 1 month.
Serve with grilled meats and seafood. Can accompany rice bowls and be used as a side dish for your entrees.
