Jung Ho-young's Tomato Kimchi

Name: Jung Ho-young's Tomato Kimchi
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 5 firm tomatoes (based on Japjil/Daejeo tomato size) or 2 large tomatoes; minced garlic 0.5 tablespoon; kanaeri soy sauce 1 tablespoon; plum syrup 1 tablespoon; sugar 1 tablespoon; red chili powder 4 tablespoons; onion 0.25 piece; perilla leaves a little

A Korean-style salad-like specialty kimchi made by mixing crisp, firm tomatoes with savory spicy kimchi seasoning and perilla leaves.

🙋 Recommended for

⭐ Those looking for a refreshing and unusual vegetable side dish beyond daily baechu kimchi or mu kimchi
⭐ Those wanting to enjoy healthy tomatoes not just as fruit or in salads, but as a distinctive rice side dish

10 min Difficulty Very easy side dish

Main ingredients 🥩

tomatominced garlickanaeri soy sauceplum syrupred chili powderonionperilla leaves

Tags 🏷️

unique delicacy ultra simple healthy dish

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

5 firm tomatoes (based on Japjil/Daejeo tomato size) or 2 large tomatoes
minced garlic 0.5 tablespoon
kanaeri soy sauce 1 tablespoon
plum syrup 1 tablespoon
sugar 1 tablespoon
red chili powder 4 tablespoons
onion 0.25 piece
perilla leaves a little

Recipe 🍳

In a mixing bowl, combine minced garlic 0.5 tablespoon, kanaeri soy sauce 1 tablespoon, plum syrup 1 tablespoon, sugar 1 tablespoon, and red chili powder 4 tablespoons. Mix well to make the spicy kimchi seasoning.
Wash tomatoes thoroughly under running water, then trim off the tough stem ends with a knife. Cut into bite-sized pieces.
Cut 1/4 of an onion into thin strips following the grain.
Rinse perilla leaves under running water, remove excess moisture, and cut into suitable lengths.
Add the prepared seasoned tomatoes, sliced onion, and perilla leaves to the seasoning bowl.
Gently toss everything together using soft hands to avoid breaking the tomato flesh and releasing too much juice.
After resting, moisture from the tomatoes will blend with the seasoning, creating a moist, well-balanced consistency—this is when it’s ready.

Mix red chili powder, kanaeri soy sauce, minced garlic, sugar, and plum syrup to prepare the spicy kimchi seasoning.
Cut tomatoes into bite-sized pieces, slice the onion into strips, and chop perilla leaves into manageable sizes.
Add the tomatoes and vegetables to the seasoning bowl and gently mix without crushing the tomato flesh.

Cooking tips 💡

Use firm tomatoes that feel solid when pressed—such as Japjil or Daejeo tomatoes—rather than fully ripe, soft ones, for better crunch and longer shelf life.
If using sweetened stevia tomatoes, reduce or omit the sugar in the seasoning mixture.
Store in an airtight container in the refrigerator after preparation. It can be enjoyed for up to a week while keeping the tomatoes firm and fresh.