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TOMATO KIMCHI (토마토 김치)-
Tomato kimchi is a light and refreshing kimchi variant often served as a banchan.
Recipe
- Slice tomatoes into medium sized wedges. Slice the onion and chives into matchstick size pieces, or a julienne cut.
- In a medium bowl, toss the sliced tomatoes with the salt, and let sit in a strainer to drain for about about 30 minutes.
- In a small bowl mix the gochugaru, sugar, fish sauce, vinegar, soy sauce, and sesame oil well to create a dressing.
- Use a paper towel to pat the tomato slices dry. Add the onions, chives, and dressing. Toss until well coated.
- Garnish the kimchi with sesame seeds before serving. This dish is best eaten right away, but can be refrigerated for up to 24 hours.
Ingredients
For Main-
- 4 Ripe tomatoes
- 1/2 Sweet onion
- 1/4 c. Korean chives
- 1 tsp. Kosher salt
- 1/2 - 1 Tbsp. Gochugaru (Korean chili powder)
- 1 1/2 Tbsp. Sugar
- 1/2 Tbsp. Fish sauce
- 1 Tbsp. Apple vinegar
- 1/2 Tbsp. Soy sauce
- 1 Tbsp. Sesame oil
- Toasted Sesame seeds for garnish (optional)
Prep Time
Total Time
Prep Time
10 minutes
Cook Time
Total Time
Prep Time
0 minutes
Total Time
Total Time
Total Time
40 minutes
Serves
Calories & Nutritional Info
Total Time
4 people
Calories & Nutritional Info
Calories & Nutritional Info
Calories & Nutritional Info
- Calories: 66
- Total Fat: 3.8 g
- Cholesterol: 0 mg
- Sodium: 1,175 mg
- Total Carb: 7.7 g
- Protein: 1.7 g
Helpful Tips
Calories & Nutritional Info
Calories & Nutritional Info
Cut the tomato wedges so that each wedge is just enough for a single mouthful. The dressing for the tomato kimchi is also great on cabbage and cucumber.
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For the recipe please visit our YT channel https://www.youtube.com/channel/UCpjqqPLCg2sm4prpGVwO8MQ
For this week recipe Rack of Lamb is on Youtube