Kim chi tỏi gấu – Ramsons Kimchi

Basically, it is similar to the way of making chives kimchi, I just replace chives with ramsons.

Ramsons or Wild garlic grows in abundance around mid-April


Ramsons or Wild garlic leaves
  • 400g of ramsons
  • Half a cup of light soy sauce
  • Half a cup of Korean chili powder
  • 1 cup of water
  • 1 tbsp. of rice flour
  • 1 tbsp. of sugar
  • 1 medium-sized onion
  • Toasted sesame seeds (optional)


  1. Gently mix the ramsons with half a cup of light soy sauce, and then set it aside.
  2. In a small pot, add 1 tbsp. of rice flour and 1 cup of water, stir and bring it to boil, then add 1 tbsp. of sugar. Keep stirring until the mixture looks transparent. Turn off the heat and let it completely cool down.
  3. Gently mix the ramsons with the soy sauce again, so that the leaves will absorb the soy sauce evenly.
  4. Cut an onion into thin slices.
  5. When the starch mixture has cooled down, take the ramsons out of the soy sauce and place them in a colander for the soy sauce to drip out.
  6. Catch that soy sauce and mix it with the starch, chili powder, and onion slices.
  7. Put ramsons back the bowl with the whole mixture, then gently mix all together. You can add toasted sesame seeds at this step.
  8. Place the ramsons kimchi in a glass container and store it in a fridge. It will be slowly fermented in a few days.
  9. ramsons kimchi is best served fresh after making it.
Ramsons or Wild garlic Kimchi
I’m fascinated to discover same-but-different vegetables or herbs in a different climate and geographic area which makes cooking a fun experiment. Experimental cooking doesn’t always provide me with a tasty dish, but surely it’s fun and exciting.

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