GRAPE TOMATO 'QUICK KIMCHI'
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of "seasoned" or "dressed" salads or other preparations. Here, thick-skinned grape tomatoes maintain their snappy crunch, even draped in a fire-bright tangle of gochugaru, sesame oil and fish sauce. Though tomato's natural umami flavor multiplies the longer it sits, this dish is best eaten within 24 hours. When you're done, don't throw out the leftover dressing at the bottom of the bowl: Tossed in that tomatoey brine, bouncy rice noodles are a dream. For a vegetarian option, swap out the fish sauce for soy sauce.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, pickles, salads and dressings, side dish
Time 40m
Yield 2 to 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
- After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.
- Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
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Donna Avelar
[email protected]This kimchi is simply the best. I've tried many different recipes, but this one is always my favorite. It's the perfect balance of spicy, sour, and sweet. I love it!
Mukesh Giri
[email protected]This kimchi recipe is a great way to teach people about Korean cuisine. It's simple to make and doesn't require any special ingredients. Plus, it's a delicious and healthy way to add some spice to your meals.
Petros John
[email protected]I used to be a kimchi hater, but this recipe changed my mind. It's so delicious and easy to make, I'm now a kimchi convert. I love adding it to tacos, sandwiches, and even pizza.
Essa Dababneh (Abo Bassam)
[email protected]I can't get enough of this kimchi! I eat it with everything, from rice to noodles to eggs. It's the perfect way to add a little spice and flavor to any dish.
Brett Kennedy
[email protected]This kimchi is a great appetizer or side dish for parties. It's easy to make ahead of time, and it's always a hit with my guests. I like to serve it with a variety of other Korean dishes, such as japchae (glass noodles) and bulgogi (grilled beef).
byron Alfortish
[email protected]I love experimenting with different flavors, so I added some grated ginger and garlic to my kimchi. It gave it a really nice depth of flavor. I also used a variety of grape tomatoes, which added a nice visual appeal.
HTOON Omer
[email protected]I love spicy food, so I added a little extra gochugaru (Korean chili powder) to my kimchi. It turned out perfect! The grape tomatoes added a nice sweetness that balanced out the heat.
Wilson
[email protected]This kimchi is a great time-saver. It only takes a few minutes to prepare, and then you just let it ferment for a few days. It's a great way to have a healthy and delicious condiment on hand.
Maksuda Diya
[email protected]I love that this kimchi is made with grape tomatoes, which are a healthy and delicious addition. It's also vegan and gluten-free, so it's a great option for people with dietary restrictions.
Haseeb Zahid
[email protected]I'm new to kimchi, and this recipe was a great introduction. It's not too spicy, and the grape tomatoes give it a nice sweetness. I'll definitely be making this again!
skyls comedy
[email protected]I've been making kimchi for years, and this recipe is one of my favorites. The grape tomatoes add a unique sweetness that balances out the spiciness of the kimchi. It's also really easy to make, which is a bonus.
Olivia Hansen
[email protected]This grape tomato kimchi is a delightful twist on the traditional kimchi. It's easy to make and has a delicious tangy flavor. I served it with grilled chicken and rice, and it was a hit!