Heat grill to medium-high heat. Dress the ramps in a small amount of oil and season with salt. Grill for 2-3 minutes minutes, until wilted and slightly charred. Set aside to cool and than slice into 1 inch wide pieces.
Combine grilled ramps, fennel, carrots and Serrano peppers into a heat-proof bowl. In a small pot heat vinegar, salt, sugar and Korea. Pour over vegetables and allow to come to room temperature.