Serves 38
10 min
Korean Pickled Ramps
Recipe GLPRbbe945d7686b93
A traditional Korean pickle featuring tender ramps preserved in a savory-sweet brine made with soy sauce, rice vinegar, and sugar. This preserving method yields a complex flavor profile with umami depth. Serve as a banchan (side dish) or condiment to complement grains and vegetable dishes.
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Ingredients
2 pounds Fresh ramps
4 cups Soy sauce
4 cups Rice vinegar
2 cups Sugar
4 cups Water or vegetable broth
4 Dried shiitake mushrooms
5 small pieces Dried kelp strips
Directions
Trim the ramps by removing the root ends and any yellowed outer leaves. Rinse thoroughly under cool water and pat dry with paper towels.
In a large pot, combine the water or broth, soy sauce, rice vinegar, and sugar. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
Add the dried shiitake mushrooms and kelp strips to the boiling brine. Allow to simmer for 2-3 minutes to infuse the flavors into the liquid.
Remove the pot from heat and let the brine cool to room temperature, about 15-20 minutes.
Pack the prepared ramps into sterilized glass jars. Pour the cooled brine over the ramps, ensuring they are fully submerged. Include the mushrooms and kelp strips in the jars for additional flavor.
Seal the jars and refrigerate. The pickled ramps will develop flavor after 24 hours and are ready to eat within 3-5 days. Store refrigerated for up to several weeks.
