Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever. They’re becoming easier to find these days, but blink and you’ll miss them. If you see them, don’t hold back—you can scale this recipe up and eke some more runway out of their season.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Cut ramp bulbs in half (quarter if large). Slice greens into 1" pieces. Give ramp bulbs and greens, salt, and sugar a good toss in a medium bowl. Let sit until greens are slightly softened and begin to release a little liquid, about 1 hour. Mix gochugaru, fish sauce, and ginger into kimchi.
Step 2
Spread kimchi over toast and top each with a poached egg.
Step 3
Do Ahead: Ramp kimchi can be made 2 weeks ahead. Cover and chill. Kimchi will mellow slightly over time.
