How to Make It
For the sake raisins. Put ¼ cup raisins and ½ cup sake in a small saucepan and bring to a boil. Slowly reduce to simmer and cook until liquid is thick and syrupy. There should be about ⅛ cup of liquid left. Remove from heat and cool.
For the pickled ramps. Put all ingredients (except for ramps) in a saucepan and bring to a boil. Simmer for 5 minutes. Let cool. Place ramps in a airtight container and once the liquid has cooled, pour the mixture over the ramps. Cover and let sit for 3 days before using. Keep refrigerated for up to 3 weeks.
For the salad. Wash the stalk of celery and slice across the grain into crescent-shaped, ¼-inch thick pieces. Mix together celery, sake raisins and ⅛ cup of pickled ramps until well combined. Season to taste with kimchi salt and black pepper. Set aside.
For the scrapple. Slice scrapple into 6 slices about ½ inch thick. Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Place scrapple in skillet and cook for 2 to 3 minutes on each side, or until golden brown. Remove from pan and place on paper towels to remove excess oil.
For the buns. In a bamboo steamer, place each buns on a square of parchment paper. Steam in an even layer over medium heat for 10 to 15 minutes.
For the chili aioli. Mix together mayo and sambal oelek in a small bowl until well combined.
For assembly. Open the buns and spread the chili aioli evenly each side. Divide the scrapple between the 6 buns and top with about 2 tablespoons on the salad.