Tomato Kimchi

Tomato Kimchi Recipe(토마토 김치)

Are you searching for a simple yet perfect kimchi recipe? Here is one for you, my mom’s tomato kimchi recipe.

Have you ever thought about yourself as a fruit or vegetable? I most certainly have.
This symptom alone might validate you as a foodie. As a matter of fact, I know I am a tomato. The tomato is a unique creature because it can be used either as a fruit or a vegetable. In Korea, tomatoes are traditionally viewed as fruits. Sliced tomatoes sprinkled with a bit of sugar on them is how I remember eating tomatoes when I was growing up. As versatile as the tomato is, it’s neither fruit or vegetable, but both at the same time. That pretty much sums up who I am. I was born and raised in Korea, but I have lived in the United States for more than a decade now. Here in the States, I am considered a legal alien, but whenever I visit Korea, my friends and family tell me that I am Americanized. Whatever I am called, I love the freedom of being who I truly am, the Gopher! If you feel like you don’t belong anywhere, don’t worry, my friend. Embrace your uniqueness, you’ll find your tribe!

Don’t forget to love the Mater~

 

easy mild kimchi recipe

 

 

 

SIDE DISH PAIRING TIP: Korean Spicy Pork or BBQ of your choice

 

SERVES 2-3 as a side dish
Total: 10 minutes Active: 10 minutes

5 tomatoes, medium size
2 cups chopped chives (If you can’t find chives, use green onion tops)
3 Tbsp. gochugaru (Korean chili pepper flakes)
*adjust amount to fit your preference of spiciness
2 Tbsp. fish sauce or salt (fish sauce will add great umami)
2 1/2 tsp. sugar

 

Directions

1. To make the seasoning mixture: combine all the ingredients except the tomatoes in a medium mixing bowl. Mix gently to avoid bruising the chives. Set aside.

2. Slice the tomatoes into 4-8 pieces, about 3/4 of the way through. The bottoms must stay intact.

3. Stuff the tomatoes with the chive mixture.

4. Put the maters in a container. Let them sit at room temperature overnight, and then refrigerate.
*it keeps up to 4 days in the refrigerater. You can serve it right away. However, by fermenting overnight, it will develop a more complex flavor profile.

4. Serve and enjoy ^^

 

Gopher’s Tip:

Garlic chives are a common ingredient in Korean cooking. It is inexpensive at Asian grocery stores. However, it can be pricey and hard-to-find at none Asian grocery stores. Grow chives at home. I have been growing mine at my small balcony for years. It’s one of the easiest herbs to grow because bugs don’t like them. And it is very tasty. It you have leftover chives, try my Korean Chive Pancake recipe^^

 

 

 

easy kimchi recipe

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