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Bring soy sauce, white vinegar, sugar, and water together in a pot and bring to boil.
Jeff Kim
Jangajji ramps
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These Korean soy-pickled ramps from New York City’s Nudibranch are hugely versatile, adding a creamy, velvety, truffled allium flavor to any dish.
06 September, 2024
serves for
8
total time
0
HR
40
MIN
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)
Large 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)
How to make soy-pickled ramps
Makes 2 lbs/907g of soy pickled ramps (not including pickled vegetable byproducts that are also delicious)
Step 01
Step 02
As soon as it simmers, remove from heat.
Step 03
Prepare your ramps (clean and rinse).
Step 04
Peel and slice ginger and onion. Garlic can be left whole (slicing optional).
Step 05
In an airtight container, pour the hot soy liquid onto ramps with aromatics.
Step 06
Make sure vegetables are fully submerged and covered in liquid.
Step 07
Let mixture come to room temperature.
Step 08
Store in refrigerator for up to 1 month.
Step 09
Serve with grilled meats and seafood. Can accompany rice bowls and be used as a side dish for your entrees.
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