If you’re a fan of bold, tangy flavors and seasonal ingredients, ramp kimchi is a must-try. Ramps, also known as wild leeks, are a springtime treasure with a garlicky-onion flavor that pairs beautifully with the spicy, fermented goodness of kimchi. This recipe takes a beloved Korean classic and gives it a unique twist by spotlighting this foraged favorite.
Ingredients
To create a flavorful and authentic Ramp Kimchi, we need a combination of fresh produce, pantry staples, and traditional Korean seasonings. Here’s a complete list of what you’ll need for this tangy, spicy, and bold dish.
For the Ramps:
- 1 pound of ramps (wild leeks) – Trimmed and thoroughly washed. Keep the bulbs and leaves intact.
For the Kimchi Paste:
- 3 tablespoons Korean red pepper flakes (gochugaru) – Adds heat and deep flavor.
- 2 tablespoons fish sauce – Contributes umami richness.
- 2 tablespoons soy sauce – Balances saltiness while enhancing flavor depth.
- 2 teaspoons sugar – Slight sweetness to balance the spice.
- 1 tablespoon rice vinegar – Adds a tangy pop.
- 4 cloves garlic, minced – A fragrant, bold addition.
- 1-inch piece ginger, grated – Creates a warming undertone.
- 1 small onion, finely chopped – Adds a mild sweetness and texture.
- 1 teaspoon salt – To draw out moisture and preserve the ramps.
Optional Garnish:
- Sesame seeds – For nuttiness and a slight crunch.
- Julienned radish or carrots – Adds color and texture contrast.
Tips for Ingredient Prep:
- When working with ramps, fall in love with their vibrant green leaves and rich white bulbs. Remove any grit by soaking and rinsing in cold water.
- Use only high-quality gochugaru for the paste—it’s the heart of the flavor in kimchi.
- Adjust spice levels by reducing or increasing the amount of Korean red pepper flakes, depending on your heat preference.
Here’s a quick conversion table for scaling the recipe:
| Ramp Weight | Gochugaru (tbsp) | Fish Sauce (tbsp) | Soy Sauce (tbsp) |
|---|---|---|---|
| 1 pound | 3 | 2 | 2 |
| 2 pounds | 6 | 4 | 4 |
By gathering these fresh and bold ingredients, we’re setting ourselves up for a successful kimchi-making session.
Tools And Equipment
Creating ramp kimchi at home doesn’t require specialized gadgets, but a few essential tools and equipment will simplify the process and ensure the best results. Here’s everything we need to get started:
Kitchen Tools
- Large mixing bowl: For tossing the ramps with the seasoning paste evenly.
- Cutting board: To trim and clean the ramps before use.
- Sharp knife: To slice optional garnishes like julienned radish or carrots.
- Gloves: Protects hands from staining and the spicy nature of the gochugaru while mixing.
- Spatula or spoon: For spreading and mixing the kimchi paste onto the ramps.
Fermentation Equipment
- Glass jar or fermentation crock (at least quart-sized): Airtight glass jars are perfect for storing the kimchi and preventing odors from escaping, while maintaining the fermentation process.
- Weights (optional): To keep the ramps submerged fully in their brine for optimal fermentation.
Measuring Tools
- Measuring cups and spoons: Ensure precise measurements for ingredients like sugar, fish sauce, and gochugaru.
- Digital scale: If we’re scaling the recipe or measuring ingredients like ramps by weight for accuracy.
Key Equipment Summary Table
| Tool/Equipment | Purpose |
|---|---|
| Large mixing bowl | Uniformly combine the ramps with the kimchi seasoning. |
| Cutting board & knife | Trim ramps and slice optional garnishes neatly. |
| Gloves | Protect hands from gochugaru and ingredient stains while mixing manually. |
| Glass jar or crock | Create an airtight space for ramp kimchi fermentation. |
| Weights | Keep ramps submerged under the brine for even fermentation. |
| Measuring cups & spoons | Accurately portion out liquids and dry ingredients. |
| Digital scale | Measure ramps and other ingredients by weight if required. |
Directions
Let’s dive into making ramp kimchi, step-by-step. Follow these instructions carefully to create a batch of this seasonal, tangy delight.
Prep The Ramps
- Trim the roots of the ramps using a sharp knife. Leave the stalk and leafy greens intact.
- Fill a large bowl with cold water and submerge the ramps to remove any grit or dirt. Swish them gently and change the water if needed to ensure thorough cleaning.
- Pat dry the ramps with a clean kitchen towel or use a salad spinner to remove excess moisture.
Make The Kimchi Paste
- Combine the following ingredients in a mixing bowl to form a smooth paste:
| Ingredient | Measurement | Notes |
|---|---|---|
| Korean red pepper flakes (gochugaru) | 3 tablespoons | Use high-quality for the best flavor. |
| Garlic, minced | 4 cloves | Adds depth to the paste. |
| Ginger, grated | 1 tablespoon | Enhances the aromatic profile. |
| Fish sauce | 2 tablespoons | Adds umami; can substitute soy sauce. |
| Soy sauce | 1 tablespoon | Optional for extra saltiness. |
| Sugar | 1 teaspoon | Balances the heat of the red pepper. |
| Rice vinegar | 1 tablespoon | Adds tanginess to complement the ramps. |
- Stir all ingredients together using a spatula or spoon until a cohesive, slightly thick paste forms. Adjust the spice level by adding more or less gochugaru, depending on your preference.
Assemble The Ramp Kimchi
- Lay a few ramps on a clean surface or cutting board. Use gloves to prevent staining your hands.
- Take a generous amount of the kimchi paste and coat each ramp thoroughly, massaging the paste into the stems and leaves. Repeat until all ramps are coated evenly.
- Place the coated ramps into a clean glass jar or fermentation crock. Pack them tightly to eliminate air pockets.
- If desired, use a fermentation weight to keep the ramps submerged, helping ensure even fermentation. Leave about 1 inch of headspace at the top.
- Seal the jar loosely to allow gases to escape during fermentation. Store the jar in a cool, dark place at room temperature for 3-5 days.
Pro Tip: Check daily for bubbling, a sign of active fermentation. Press the ramps down if they start floating.
Fermentation And Storage Tips
Fermentation is the heart of any good kimchi recipe, and getting it right ensures the ramps develop their signature complex tangy, spicy, and umami flavors. Proper storage techniques further preserve freshness and consistency. Let’s explore both in detail.
Fermentation Basics
- Temperature Matters: Keep the fermentation jar at room temperature, ideally between 65°F to 75°F. This range ensures optimal microbial activity for developing flavors without over-fermenting.
- Bubble Check: Place the jar on a tray to catch potential overflow. You’ll notice bubbling within 24 to 48 hours, a sign that fermentation is active.
- Loosely Sealed Lid: Use a jar with a loosely sealed lid or a fermentation airlock to allow gases to escape while preventing contaminants from entering. This minimizes the risk of spoilage.
- Submerge the Ramps: Ensure the ramps stay entirely submerged in the paste. Use a fermentation weight if needed. Exposure to air may cause mold.
Storage Techniques
After the initial fermentation phase (typically 3 to 7 days), it’s time to transfer the kimchi to cold storage. Follow these guidelines:
- Refrigeration: Move the jar to the fridge to slow down fermentation. The colder temperature helps to maintain the ramps’ crispness and prolong shelf life.
- Tight Seal: Replace the loose lid with a tightly sealed one for long-term storage.
- Flavor Evolution: Ramp kimchi continues to evolve in taste over time. It starts mildly tangy and becomes more pronounced the longer it ferments in the fridge.
- Shelf Life: Refrigerated ramp kimchi lasts up to 3 months. Always use clean utensils to remove portions, preventing contamination.
Signs of Proper Fermentation
| Indicator | What to Look For |
|---|---|
| Color | Bright reddish-orange hue from the seasoning paste. |
| Aroma | Pungent but pleasant garlicky and fermented smell. |
| Texture | Crisp ramps with no sliminess or mushiness. |
| Flavor | Balanced tangy, spicy, and savory taste with umami. |
Storage Troubleshooting
- Sourness Overload: If the kimchi becomes too sour, use it as a cooking ingredient in fried rice, stews, or pancakes.
- Mold Formation: Discard any kimchi with mold growth. Prevent this by always keeping the ramps submerged and using clean tools.
- Soft Ramps: Over-fermentation or improper cold storage can lead to limp ramps. To avoid this, monitor fermentation closely.
By following these Fermentation And Storage Tips, we preserve the bold flavors of ramp kimchi and enjoy its vibrant profile for weeks or even months.
Serving Suggestions
Ramp kimchi is a versatile and flavorful side dish that can elevate a variety of meals with its bold, tangy flavors and fermented goodness. Here are some creative ways to enjoy and serve this seasonal delight:
1. As a Traditional Side Dish
Pair the ramp kimchi with a warm bowl of steamed white or brown rice and your favorite Korean dishes like bulgogi, galbi, or bibimbap. The vibrant garlicky-onion flavor of the ramps complements the savory richness of grilled or marinated meats perfectly.
2. Topping for Noodles
Add a spoonful of ramp kimchi to ramen, soba, or udon noodles for a spicy, tangy kick. Mix it with the broth or layer it on top of the noodles for a burst of flavor in every bite.
3. Incorporating into Sandwiches or Wraps
Take your sandwiches to the next level by layering ramp kimchi on roast beef, turkey, or egg sandwiches. For an Asian-inspired wrap, combine the kimchi with grilled chicken, lettuce, and a drizzle of sesame dressing for a satisfying bite.
4. Ramp Kimchi Pancakes
Chop the ramp kimchi into small pieces and mix it into a batter of flour, water, and egg to make savory pancakes. Pan-fry until crispy and golden, and serve with a soy dipping sauce for a delectable appetizer.
5. Egg Dishes
Top your scrambled eggs, fried eggs, or omelets with ramp kimchi. The combination of creamy eggs and the spicy, fermented kick from the kimchi makes breakfast all the more exciting.
6. Stir-Fry
Throw some ramp kimchi into a veggie or meat stir-fry. The acidity and spiciness balance the flavors of the stir-fried vegetables and proteins for a harmonious and vibrant dish.
7. Tacos and Burgers
Use ramp kimchi as a zesty topping for tacos and burgers. It pairs especially well with pork or beef, adding an umami depth and slight crunch to every bite.
Serving Sizes and Pairing Tips
Here’s a quick rundown to help you plan your servings:
| Recommended Use | Suggested Portion | Best Pairing |
|---|---|---|
| Side Dish | 2-3 tablespoons per person | Korean BBQ, rice, miso soup |
| Tacos or Burgers | 1-2 tablespoons as a topping | Pork belly tacos, beef burgers |
| Noodles | 1/4 cup mixed into broth or garnished | Spicy ramen, cold soba |
| Pancakes | 1/2 cup chopped ramp kimchi for every 1 cup of batter | Soy dipping sauce |
| Stir-Fries | 1/3 cup cooked with vegetables or meat | Chicken or tofu stir-fry |
Pro Tip:
For a refreshingly light pairing, serve ramp kimchi alongside a simple cucumber salad or steamed dumplings. The balance of textures and flavors will make the meal unforgettable.
Ramp kimchi is not just a side; it’s a bold culinary highlight that works across cuisines and dishes seamlessly.
Make-Ahead Instructions
Preparing ramp kimchi ahead of time is a great way to ensure vibrant flavors and seamless fermentation. With proper planning and execution, we can save time without sacrificing quality. Here’s how we can organize and prepare in advance:
Step 1: Preparing the Ramps
If we are short on time, we can prep the ramps the day before assembling the kimchi. Follow these steps:
- Trim the roots and any wilted leaves.
- Clean thoroughly by soaking the ramps in a bowl of cold water to remove grit and dirt.
- Pat the ramps completely dry with a clean kitchen towel or paper towels to prevent excess moisture from diluting the kimchi paste.
- Store the prepped ramps in an airtight container lined with a damp paper towel. Refrigerate them until we’re ready to use.
Step 2: Make the Kimchi Paste in Advance
The kimchi paste can also be made ahead and stored for convenience:
- Combine all ingredients for the paste (e.g., Korean red pepper flakes, garlic, ginger, fish sauce, soy sauce, sugar, and rice vinegar) in a bowl until smooth.
- Transfer the paste to an airtight container.
- Store it in the refrigerator for up to 3 days, ensuring it stays tightly sealed to preserve freshness. Tip: Let the paste come to room temperature before using for easier coating.
Step 3: Fermentation Scheduling
If we want to control the level of fermentation, consider starting the process in stages:
- Assemble the ramps and kimchi paste in a jar or crock as per the directions.
- Let them ferment at room temperature for the desired initial period (3–7 days depending on temperature).
- Transfer the partially fermented kimchi to the refrigerator until it’s ready to serve.
Storage Guidelines for Prepped Components
Use the table below to store elements safely:
| Component | Storage Method | Shelf Life |
|---|---|---|
| Prepped Ramps | Airtight container, refrigerated | Up to 2 days |
| Kimchi Paste | Airtight container, refrigerated | Up to 3 days |
| Assembled, Fermenting Kimchi | Loosely sealed jar, room temperature | 3–7 days (active phase) |
| Fully Fermented Kimchi | Airtight jar, refrigerated | 1–3 months or more |
Tips for Success
- “Preparation is key when making fermented foods.” By breaking the process into smaller steps, we can streamline our workflow while achieving consistent quality.
- Always use clean utensils and containers to maintain the quality of prepped ingredients and prevent contamination.
- Label containers with dates and contents for better tracking, especially when we’re preparing multiple batches in advance.
By following these make-ahead instructions, we can ensure that our ramp kimchi journey is not only efficient but also results in bold, complex flavors.
Conclusion
Ramp kimchi brings together the vibrant flavors of wild ramps and the timeless appeal of traditional kimchi. Its bold taste and versatility make it a standout addition to any meal, whether you’re enjoying it as a side dish or incorporating it into creative recipes. By taking the time to prepare and ferment this dish, we can savor a unique, seasonal delight that celebrates both tradition and innovation. Let’s embrace the art of fermentation and elevate our culinary experiences with this flavorful creation.
Frequently Asked Questions
What are ramps, and why are they used in kimchi?
Ramps, also known as wild leeks, are a seasonal ingredient with a strong garlicky-onion flavor. Their bold taste pairs perfectly with the tangy, spicy flavors of kimchi, making ramp kimchi a unique twist on the traditional Korean dish.
Can I substitute ramps with other ingredients?
If ramps are unavailable, you can substitute them with scallions, green garlic, or leeks. However, the flavor will differ, as ramps have a distinctive taste.
How long does it take to ferment ramp kimchi?
Ramp kimchi typically takes 3 to 7 days to ferment at room temperature (65°F to 75°F), depending on your desired flavor intensity.
What tools are essential for making ramp kimchi?
You will need a cutting board, sharp knife, large mixing bowl, spatula, gloves, glass jar or fermentation crock, and fermentation weights. Measuring cups and spoons are also helpful.
How do I know if my ramp kimchi is fermenting properly?
Signs of proper fermentation include bubbling, a tangy aroma, and slight softening of the ramps. Ensure that the ramps remain submerged to avoid mold growth.
How should I store ramp kimchi after fermentation?
After fermentation, transfer ramp kimchi to an airtight container and store it in the refrigerator. This slows the fermentation process and preserves the flavor for weeks to months.
What are some serving suggestions for ramp kimchi?
Ramp kimchi can be enjoyed as a side dish, paired with rice, or used as a topping for noodles, sandwiches, tacos, or burgers. It also enhances egg dishes, stir-fries, and savory pancakes.
Can I prepare ramp kimchi ingredients ahead of time?
Yes, you can trim and clean ramps a day in advance and store them in an airtight container. The kimchi paste can also be made ahead and refrigerated for up to three days.
How do I prevent mold during fermentation?
To prevent mold, keep the ramps fully submerged in the brine using fermentation weights. Use clean utensils each time you handle the kimchi to maintain hygiene.
Is ramp kimchi vegan-friendly?
Traditional recipes use fish sauce, but it can be replaced with soy sauce or a vegan fish sauce alternative to make ramp kimchi vegan-friendly.
What can I do if my ramp kimchi is too sour?
If the kimchi is overly sour, mix it into dishes like fried rice, soups, or stews to balance the flavor. Alternatively, shorten the fermentation time next time.
How long does ramp kimchi last in the fridge?
When properly stored in the refrigerator, ramp kimchi can last several weeks to months. Its flavor will continue to develop over time.
Why is cleanliness important when making kimchi?
Cleanliness helps prevent contamination, mold growth, or off-flavors during fermentation, ensuring a safe and delicious batch of ramp kimchi.
What is gochugaru, and can I use alternatives?
Gochugaru is Korean red pepper flakes commonly used in kimchi. For substitutes, you can use crushed red pepper flakes, but the flavor and heat may vary.
Can ramp kimchi be frozen?
Freezing ramp kimchi is not recommended as it can alter the texture and flavor. It’s best enjoyed fresh or from its refrigerated state.