Korean Ramsos

Korean Ramsos

Ramson is one of the earliest plants that can be eaten. It appears at the beginning of spring, and in some regions even before the end of February. Due to the fact that this product is extremely rich in vitamins, bears are not indifferent to it, just awakened from hibernation. Because of this, the plant is popularly called bear bow. It is also often called wild onion or garlic, since by its organoleptic qualities and useful properties it resembles these cultures. Ramson can cook soups, main dishes and side dishes, salads and other cold appetizers. Tasty and useful turns out wild garlic, marinated in Korean. This dish has a savory taste, while preparing it preserves the majority of nutrients contained in bear bow. Such an appetizer will be inexpensive, but you and your family will almost certainly like it.

Cooking Features

Even a novice hostess can make wild garlic salad in Korean if she knows and takes into account several important points.

  • They eat young ramson as food, it is more tasty, tender and healthy.
  • In Korean, leaves and shoots of wild garlic can be prepared; they are often added to the salad together.
  • The shoots of wild garlic are quite dense and tough; eating them raw is not very pleasant. In order to prepare a salad from them, they must be boiled beforehand. Usually the cooking time of wild garlic for a salad is from 2 to 4 minutes, so that it can soften, but remains crispy, retains most of its beneficial properties.
  • To minimize the time of heat treatment of the product, it should be lowered into already boiling water.
  • Boiling wild garlic will require a large pan, since this plant is light and takes up a lot of space.
  • Korean flavor appetizer will add a specific set of spices and spices. Usually it consists of red and black pepper, coriander, garlic. Due to the fact that the garlic itself has a garlic flavor and aroma, the last component can be added a little less than is required when preparing Korean snacks from other vegetables, or even abandon its use.
  • To make the seasonings reveal their taste and aroma better, it will not hurt to warm them together with vegetable oil, and then pour the prepared ramson with hot marinade.
  • Korean-style salad made from wild garlic should not be served immediately after cooking. He needs to give time to marinate. Usually 6-8 hours is enough for this, but the snack is the best in a day.

Almost all Korean salads from wild garlic can be harvested for the winter. For this, a ready-made snack is laid out on clean cans, then cans filled with salad are sterilized in a water bath at the rate of 20 minutes per half-liter can. Banks roll up, cooled in an inverted form in a steam bath, stored in a cool place. If the salad is in an unsterilized container and is not sealed, then it is stored in the refrigerator for not more than a week.

Korean ramson from wild garlic leaves


  • wild garlic leaves - 0, 3 l;
  • refined vegetable oil - 40 ml;
  • ground coriander, black and red peppers - on a pinch;
  • sugar is a major pinch;
  • salt - to taste;
  • table vinegar (9 percent) - 10 ml.

Method of preparation:

  • Boil water. Dip in it the previously washed and coarsely chopped leaves of wild garlic. Cook them for 1-2 minutes. Throw it in a colander, let it drain.
  • Put the ramson in a bowl.
  • Heat the oil in a microwave oven or in a frying pan. Mix it with salt, sugar, spices and vinegar.
  • Pour warm marinade into bowl of wild garlic. Stir the leaves.

Store the salad in the fridge to allow the leaves of wild garlic to marinate. Snacks can be served at the table in 6-8 hours, but it will be better if you wait a day.

Korean carrot shoots


  • shoots of wild garlic - 0, 2 kg;
  • carrots - 100 g;
  • fresh dill - 30 g;
  • garlic - 1 clove;
  • seasoning for Korean carrots, salt, sugar - to taste;
  • refined vegetable oil - 40 ml;
  • Apple Cider Vinegar (6%) - 40 ml.

Method of preparation:

  • Wash the ramson, cut into pieces about 3 cm long.
  • Scrape, wash carrots. Drain it with a napkin, chop it on a grater designed for cooking Korean salads. If there is no such device in the house, you can chop the vegetable into thin strips using a sharp knife.
  • Boil the water, lower the shoots of wild garlic into it, blanch them for 3 minutes.
  • Fold the ramson into a colander, let it dry, mix with the carrots.
  • Add a clove of garlic, finely chopped dill and garlic to the carrot and carrot.
  • Heat oil in a pan, pour spices into it, heat them for a minute.
  • Fill the prepared products with hot oil, add vinegar, sugar and salt to them. Mix the salad well and put it in the fridge for a day so that the products can marinate well.

An appetizer made according to this recipe can be served as an independent dish, used as an addition to a side dish, or for making more complex salads.

Korean wild garlic salad


  • wild garlic - 0, 2 kg;
  • Bulgarian pepper - 0, 4 kg;
  • onions - 150 g;
  • hot peppers - 30 g;
  • seasoning for Korean salads - to taste;
  • soy sauce - 40 ml;
  • vegetable oil - 40 ml.

Method of preparation:

  • Ramson, washing out, cut into pieces of about 5 cm.
  • Dip the ramson in boiling water, boil it for 2-3 minutes. Drop in a colander and squeeze.
  • Free the onion from the husk, cut it into thin half-rings or quarters of the rings, put it to the garlic.
  • Bulgarian pepper, freed from seeds, cut into strips and put to other products.
  • Peel the pepper from seeds and partitions, chop it as fine as possible with a knife, send to other ingredients.
  • Prepare a dressing from the oil, soy sauce and a bunch of seasonings, pour it into the bowl with the prepared products, mix.

Allow the salad to stand in the fridge for a few hours so that the products are marinated and exchanged flavors, then serve it to the table.

Ramson, cooked in marinade with Korean seasoning, has a spicy taste. It is useful, fragrant, juicy. It can be served as a stand-alone snack or as an addition to other dishes.

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