Korean Pickled Ramps Recipe

Name: Korean Pickled Ramps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth *optional; 4 cups Water; 4 Dried shitake mushrooms; 5 small pieces of kelp; Pickled ramps; 2 pounds Ramps; 4 cups Water or Broth; 4 cups Soy sauce; 4 cups Rice vinegar; 2 cups Sugar

Servings: persons

1
To make the broth, place dried kelp and mushrooms in a large pot with 4 cups of water and bring it to a boil. Once boiling, reduce the heat and simmer for 15 minutes. Remove and discard the kelps.
2
Wash and dry all of the ramps. Cut off the bulb and separate out each leaf.
3
Place the leaves and the bulbs in a clean pickling jar.
4
In the same pot with the broth, add in the remaining ingredients and bring it to a boil.
5
Pour the hot brine into the pickling jar. Make sure that all of the leaves submerge. Close the jar and leave it out overnight.
6
On the following day, pour the brine (just the liquid) back into the large pot and bring it to a boil. This time, cool it before pouring it back to the jar. This process makes the leaves to stay nice and crunchy instead of being mushy and texture-less. Once cool, pour it back into the jar and close.
7
Keep it in the fridge for at least 10 days before consumption.

594

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Broth *optional, 4 cups Water, 4 Dried shitake mushrooms, 5 small pieces of kelp, and more.

Yes, Korean Pickled Ramps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean Pickled Ramps

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