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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yasir Yasir
[email protected]This kimchi was a bit too spicy for me, but I still enjoyed it. The flavors were well-balanced and the grape tomatoes added a nice touch of sweetness. I would recommend this recipe to anyone who likes spicy food.
Kaitlyn Joyner
[email protected]I'm not a big fan of kimchi, but this recipe was actually really good. The grape tomatoes add a nice sweetness that balances out the spice. I would definitely make this again.
JP JOCKSTAR
[email protected]This kimchi is a great way to use up leftover grape tomatoes. It's also a healthy and delicious snack. I highly recommend it!
Fact Cap
[email protected]This kimchi is so good! I love the combination of flavors. It's spicy, sweet, and sour, all at the same time. I can't get enough of it!
Busulwa Micheal
[email protected]I was a bit skeptical about using grape tomatoes in kimchi, but I'm glad I tried it. The kimchi turned out great! The grape tomatoes add a nice sweetness and crunch. I'll definitely be making this again.
sahil safi
[email protected]This kimchi is delicious! I love the pop of flavor from the grape tomatoes. It's also really easy to make. I'll definitely be making this again.
Raj bhai
[email protected]I'm new to making kimchi, and this recipe was perfect for me. It was easy to follow and the ingredients were easy to find. The kimchi turned out great! It's got a nice tang and a bit of a kick. I'm so glad I tried this recipe.
RiderSixtyThree
[email protected]This kimchi was a hit at my party! I served it as an appetizer and everyone raved about it. The grape tomatoes were a conversation starter, and the kimchi itself was delicious. I loved the balance of sweet, sour, and spicy flavors. I'll definitely be
Agbaje abdulahi
[email protected]This kimchi is a game-changer! I've made kimchi before, but this recipe takes it to a whole new level. The grape tomatoes add a unique sweetness and juiciness that I've never experienced in kimchi before. The gochugaru gives it just the right amount
Md Ratan
[email protected]As a kimchi aficionado, I was thrilled to try this grape tomato quick kimchi recipe. The vibrant colors and tangy aroma had my mouth watering before I even took a bite. Upon tasting, I was met with a delightful explosion of flavors - the sweetness of