Have you heard of Tomato Kimchi(토마토김치)? These sun-kissed tomatoes are stuffed with crunchy radish stuffing tossed with umami-filled kimchi dressing. The dressing brings out the ingredients’ own natural taste to the most, bursting with flavors! And what’s more, it’s 100% naturally vegetarian-friendly!
Kimchi, one of the representative dish in Korea, usually refers to seasoned & fermented vegetables. Did you know? there are over 180 kinds of kimchi made with different ingredients and recipes!
Because most of the kimchi requires fermentation, it’s necessary to wait a minimum of 3 – 10 days before the kimchi is good enough to eat. However, this quick, easy-to-make Tomato Kimchi is more like salad, so it requires no fermentation. Still, you will feel all the tantalizing flavors of kimchi, tangy, sweet, and of course, spicy!
Tomato Kimchi a bright and refreshing addition to your meal and I love serving these as an appetizer when I’m having guests over. They even look so fancy plated in individual plates.
How to make Tomato Kimchi?
Making Tomato Kimchi is so simple! Take a look at my YouTube video below and try the recipe. You will fall in love with it as I did the first time I tried it.
Be sure to check out my YouTube video to see the full & detailed instructions!
Tomato Kimchi
Ingredients
- 5 small tomatoes or 3 medium tomatoes
- ½ cup julienned daikon radish(or turnip, kohlrabi, or watermelon radish) 70g
- ½ tbsp coriander leaves(cilantro) 5g
- 1 tbsp julienned Asian leek whites(or green onion) 10g
- ½ tsp minced garlic equivalent to 1 small clove of garlic
- ¼ tsp salt
- ½ – 1 tsp Gochugaru(Korean chili flakes)
- 1 tsp fish sauce(for Vegan, Korean light soy sauce) (for Gluten Free, use tamari)
- ½ tsp lemon juice
- ½ tsp lemon zest
- ½ tsp sugar (optional)
Instructions
- Cut off the bottom end of the tomato.
- Core the stem of the tomato with a melon baller.
- Give 4 incisions leaving 2cm(little less than an inch) from the bottom of the tomato uncut(making tomato into 8 pieces).
- Sprinkle salt between the incisions and let stand for 20 minutes.
- Julienne radish into 3cm(an inch) length matchsticks.
- Julienne white part of the Asian leek(or green onion) into 3cm(an inch) matchsticks.
- Cut coriander leaves(cilantro) into 3 cm(an inch) lengths.
- Mix julienned radish with Gochugaru(Korean chili flakes) until the radish is well-colored.
- Add coriander leaves(cilantro), minced garlic, fish sauce, lemon juice, and lemon zest(+ sugar if needed). Mix well together.
- Gently put the stuffing into the tomatoes. Be careful not to tear the tomatoes apart.
- Decorate with lemon zest and coriander leaves(cilantro).
- Serve fresh or after 1-2 days of refrigeration(wrap individually and store in a container).
Video
I would love to hear all about your story! Tell me how your Tomato Kimchi was and share your story with me on Instagram.
Tag #123kimchi and visit our Instagram profile @hello123kimchi
