In Korea they’re called sanmaneul, where “san” means mountain, and “maneul” means garlic. It’s also called myeongi namul (명이나물). They taste like a cross between a leek and garlic and have a strong, fresh taste that reminds me of springtime. The leaves are wide, thin, and soft.
Ramps have a lot of uses in Korean cuisine: they’re used to make kimchi, pickles (jangajji) or are steamed or fried. Fresh leaves can be used as ssam: to wrap rice or Korean pork belly bbq (Samgyeopsal-gui).