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Rampchi

The more this rampchi gets to mellow out in the fridge the tastier it will become and the flavor of the ramps will become less sharp. Try it as a side dish to a Korean meal as you would any kimchi. If it gets too sour with time, give it a quick stir fry with vegetables or try it in fried rice.
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Author Sonja Bradfield

Ingredients

  • 1/2 pound of ramps thorough cleaned and roots trimmed
  • 1/4 cup of fish sauce
  • 1/4 cup of Korean chili powder
  • 3 inch piece of ginger peeled
  • 6 garlic cloves smashed and peeled

Instructions

  1. Lay the ramps evenly in a casserole that is large enough to fit the ramps.
  2. Pour 1/4 cup of the fish sauce over the ramps and turn the ramps in the pan so that each one is evenly coated in the sauce. Let the ramps marinade in the sauce, turning every 20 minutes or so until they are wilted.
  3. Drain the fish sauce and pour into a food processor and pulse together with chili powder, ginger and garlic.
  4. Evenly coat all the ramps in the red chili mixture and store in an air tight container with a bit of room at the top.
  5. Store at room temperature for at least 24 hours and then store in the fridge.