- 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.