I know what you all must be thinking “enough with the ramp recipes”. I promise I’m starting to reach the bottom of the bag from my most recent foraging trip, so you shouldn’t see many more:-) In case you’re still looking for a place to buy ramps, there are a few sellers on ebay you may want to check out.
This is less a recipe and more a way to serve the ramp kimchi I made last week. The cold creamy texture of the hamachi makes a perfect foil for the intensely briny and spicy kimchi. This goes well with an ice cold glass of soju (korean vodka) as an appetizer, or along with a bowl of rice and some other small dishes as a main.
ramp kimchi (garlic chive kimchi works as well)
sashimi grade hamachi (yellowtail)
Put a plate in the freezer for a few minutes to get it very cold.
Using a very sharp knife, and cold hands, slice the hamachi into moderately thin slices (a little less than 1/4″).
Working quickly, wrap each piece of hamachi in a ramp leaf then plate. You want to handle sashimi as little as possible as the heat from your hands will melt the fat in the fish and change its texture.
