Tomato Kimchi
Tomato Kimchi is a refreshing appetizer with tantalizing flavors! Sun-kissed tomatoes are stuffed with umami-filled, citrusy and crunchy radish stuffing. It's easy, delicious, and packed with flavors!
Servings: 2 people
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).
