[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. Continue reading →