Main ingredients 🥩
tomatocucumbercarrotgarlic chivesred chili peppergochugaruminced garlicanchovy fish sauce
Fabri's Tomato Kimchi
A unique fresh tomato kimchi that is refreshingly tossed with crisp cucumber and chives in a fish sauce seasoning, pairing perfectly with makgeolli.
🙋 Recommended for
- ⭐ For those looking for a refreshing and cool unique side dish to enjoy with makgeolli.
- ⭐ For those curious about a fresh, cool-tasting geotjeori dish using tomatoes.
Ingredients needed 🛒2 servings
- 2 tomatoes
- 1/2 cucumber
- 1/4 carrot
- 1/2 bunch garlic chives
- 1 red chili pepper
- 2 tbsp gochugaru
- 1 tbsp sugar
- 1 tbsp minced garlic
- 2 tbsp anchovy fish sauce
Recipe 🍳
- Wash the tomatoes thoroughly and remove the stems. Cut a deep cross (X) into each tomato to create a pocket for stuffing, similar to oi-sobagi (stuffed cucumber kimchi).
- Julienne cucumber and carrot into thin strips. Cut the garlic chives into 2–3 cm lengths, and thinly slice the red chili pepper.
- In a large bowl, combine the prepared cucumber, carrot, garlic chives, and red chili pepper.
- Add 2 tbsp gochugaru, 1 tbsp sugar, 1 tbsp minced garlic, and 2 tbsp anchovy fish sauce to the bowl of vegetables.
- Gently toss by hand until the seasonings are evenly distributed and the vegetables are well coated, being careful not to bruise them or release grassy smells. This is your kimchi stuffing.
- Spoon the kimchi stuffing generously into the cut tomatoes, or alternatively, cut the tomatoes into bite-sized pieces and gently toss them with the stuffing to finish.
- Remove the stems from the tomatoes and cut a deep cross into each.
- Cut the cucumber, carrot, garlic chives, and red chili pepper, then toss with fish sauce and gochugaru seasoning to make the stuffing.
- Fill the tomatoes with the seasoned stuffing, or cut the tomatoes into bite-sized pieces and toss together.
Cooking tips 💡
- If you only cut slits in the tomatoes without cutting them all the way through, the finished dish will look much neater and prettier.
- Unlike regular kimchi, this dish is not fermented; eat it immediately after mixing to fully enjoy the crunch and refreshing taste of the tomatoes.
- Instead of anchovy fish sauce, you can use sand lance fish sauce (kkanari aekjeot) or tuna extract for a clean, savory flavor.
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