- 2 pounds small spring onions, scallions or ramps, cut into 2-inch pieces, bulbs quartered if large
- 1/4 cup Asian fish sauce
- 1/2 cup gochugaru (Korean red chile flakes)
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon sesame seeds
- 1 tablespoon anise seeds
- 1 1/2 pounds sugar snap peas, trimmed
- 1 1/2 pounds snow peas, trimmed
- 1 Belgian endive, quartered lengthwise and sliced crosswise 1/4 inch thick
- 1 pound fresh ricotta cheese
How to make this recipe
- Make the kimchi Bring a large saucepan of water to a boil. Blanch the onions until tender, about 1 minute, then drain well. Transfer to a large jar.
- In a small saucepan, combine the fish sauce, gochugaru and ginger with 1 cup of water and bring to a boil. Pour the hot mixture over the onions. Stir in the sesame seeds and anise seeds. Close the jar and let stand for 2 hours.
- Meanwhile, make the salad Fill a large bowl with ice water. In a large saucepan of boiling water, blanch the snap peas until bright green and crisp- tender, about 3 minutes. Using a slotted spoon, transfer to the ice bath to cool. Blanch the snow peas until bright green and crisp-tender, about 1 minute. Drain and transfer to the ice bath. Drain all of the peas and pat dry, then cut in half lengthwise and transfer to a large bowl. Add the endive and 1/4 cup of the kimchi pickling liquid, season with salt and pepper and toss to coat.
- Spoon the ricotta onto plates and top with the pea salad. Garnish with some of the kimchi and serve.
The kimchi can be refrigerated in the brine for 1 week. The blanched peas can be refrigerated overnight.