Refreshing Tomato Kimchi to Stimulate Your Appetite
Refreshing Tomato Kimchi to Stimulate Your Appetite
The Must-Eat Kimchi for a Long and Healthy Life: Tomato Kimchi!
A unique kimchi made with fresh tomatoes that will tantalize your taste buds and boost your health! This recipe introduces a delightful tomato kimchi with a wonderfully crisp texture and a perfect balance of sweet and tangy flavors. It’s also an excellent pairing for meat dishes!
Kimchi Ingredients- 5 fresh ripe or semi-ripe tomatoes
- 1/2 Tbsp minced garlic
- 1 Tbsp minced ginger
- 1/2 cup gochugaru (Korean chili flakes)
- 2 Tbsp plum extract (maesilcheong)
- 1/2 Tbsp sugar
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp salt
Cooking Instructions
Step 1
Let’s start by preparing the tomatoes. Trim off the stem ends. Then, cut each tomato into four pieces and gently scoop out the seeds. (Don’t worry about removing them completely!) This recipe uses 5 medium-sized tomatoes. For kimchi, it’s better to use tomatoes that are slightly underripe, with a hint of green, rather than fully ripe red ones. This will help maintain a crisp texture.
Step 2
Sprinkle a pinch of salt over the prepared tomato pieces and pour in one cup of corn syrup (or rice syrup). The syrup helps to draw out moisture from the tomatoes and adds a subtle sweetness.
Step 3
Gently toss the tomatoes to coat them evenly. Let them sit for about 30 minutes to pickle. This process allows the tomatoes to release their liquid, contributing to their crispness.
Step 4
Drain the pickled tomatoes in a colander. Let them sit for about 10 minutes to allow excess water to escape. (Some people prefer to scoop out the insides of the tomatoes, but today, we’ll keep the core to enhance the natural tomato flavor!)
Step 5
Now, let’s make the delicious kimchi seasoning! In a bowl, combine 1/2 Tbsp minced garlic, 1 Tbsp minced ginger, 1/2 cup gochugaru, 2 Tbsp plum extract, 1/2 Tbsp sugar, 1/2 Tbsp toasted sesame seeds, and 1/2 Tbsp salt.
Step 6
Add 1/2 stalk of green onion, cut into long strips, and 1/4 carrot, julienned, to the seasoning mixture to add color and flavor.
Step 7
Combine the seasoned vegetables and the drained tomatoes in a bowl. Using both hands, gently mix everything together, ensuring the seasoning coats the tomatoes evenly.
Step 8
Be careful not to mix too vigorously, as this can break down the tomatoes. Gentle mixing is key! Once everything is well combined, taste and adjust the seasoning if needed. Tomato kimchi is best when it’s not too salty, so aim for a milder flavor to enjoy its natural taste.
Step 9
While this tomato kimchi is delicious right after making, it’s even better when aged in the refrigerator for a day or two, allowing the flavors to meld and deepen. Honestly, I couldn’t resist and ate about a third of it immediately after preparing! It’s particularly heavenly when served with fatty meat dishes, as its tanginess cuts through the richness.
