My favorite way to reserve these delicate garlicky spring vegetables.
I love ramps, also known as 명이나물 in Korea, where they can be found wild on the country’s mountainsides. This soy sauce and rice vinegar pickle is my go-to for most vegetables – the salty, tangy liquid makes for a perfect jangajji that goes so well with rice!
Serves 4
Ingredients
4 ounces ramps
1/2 cup water
1/2 cup soy sauce
1/3 cup rice vinegar
3 tbsp sugar
Directions
Clean ramps thoroughly, and remove root ends and any dead leaves. Transfer to a pickling jar or container
In a small saucepan over low heat, combine remaining ingredients. Stir until sugar is dissolved, and remove from heat right before it begins to boil. Pour over ramps.
Let ramps pickle on the counter overnight, and then store in fridge.