Chef Zakary Pelaccio likes using spring onions (or ramps) to make a quick kimchi, which he serves alongside creamy ricotta—an unusual but compelling combination. Slideshow: More Pea Recipes 

August 2015


Credit: © Cedric Angeles

Recipe Summary test

40 mins
2 hrs 30 mins




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.

Make Ahead

The kimchi can be refrigerated in the brine for 1 week. The blanched peas can be refrigerated overnight.