[Myungyi-namul: ramp, Jangajji: Korean pickles made usually made with soy sauce and vinegar or a gochujang (red pepper paste) mixture]
The first time I had ramp was about two years ago at my favorite Korean barbeque restaurant in Seoul called, Mooduengsan (무등산). My friend and I ordered rib eye steak grilled Korean style and the waitress brought out myungyi-namul jangajji (명이나물 장아찌). She suggested that we wrap the rib eye with this pickled vegetable like ssam (쌈) or lettuce wrap. The result was so delicious I couldn’t believe it. It is also great with grilled samgyupsal or pork belly! Myungyi-namul is also called san-maneul (산마늘) literally means “mountain garlic” because it grows in the woods and tastes like garlic. I recently discovered that this delicious vegetable is called ramp at the farmer’s market when I overheard two Korean women talking about it. Of course, I had to buy it and experiment with pickling ramp. You can also find ramps at Whole Foods these days. The result was fantastic and every week, I end up buying more ramps at the farmer’s market to pickle them. This pickled ramp lasts up to a year so go ahead and pickle as much as you can. Luckily, ramp season is not over just yet, so hurry and make this delicious dish.
Relate recipe: Samgyupsal-guyi & Ssamjang (삼겹살구이 & 쌈장)
- Soy sauce
- White vinegar
- Combine soy sauce, water, sugar and white vinegar to 3:3:1:1 ratio and bring it to a boil. You need a little more than enough soy sauce mixture to cover all the ramp leaves.
- Let it cool to room temperature.
- In the meantime, separate the ramp leaves and clean the leaves individually under running water. Let it dry and wipe off any extra moisture with a paper towel.
- Lay the ramp leaves in a sterilized glass container and pour the cooled soy sauce mixture over the ramp. You may want to stop the ramp leaves from floating by placing a smaller dish on top of the ramp.
- Keep it out in room temperature for 3 days. Then, pour out the soy sauce mixture and bring it to a boil. Let it cool to room temperature and pour the sauce back in with the ramps.
- Repeat this process two more time, every 3 days. I write down the days I need to do this process on the container so I don’t forget.
- Place it in the refrigerator after the last time you do this process. You can enjoy this pickle after 3 days in the refrigerator.
Here is an example of the timeline.
-May 1st: Clean ramp leaves, make sauce and boil. Cool to room temperature and pour into glass jar with the ramps.
-May 4th: Pour out the sauce, boil, cool to room temperature and pour it back into the ramps.
-May 7: Repeat the process above. Place in refrigerator.
-May 10th: Enjoy your myungyi-namul jangajjii (명이나물 장아찌)!!!