Main ingredients 🥩
TomatoOnionLemonBalsamic vinegarHoneyOyster sauce
Lee Yeon-bok's Tomato Marinade
A special fusion marinade by Chef Lee Yeon-bok, combining the tangy sweetness of balsamic vinegar with the refreshing aroma of lemon and the savory depth of oyster sauce.
🙋 Recommended for
- ⭐ Those looking for a refreshing and palate-cleansing healthy side dish or appetizer
- ⭐ Those who want to enjoy a unique twist on classic tomato marinade with added savory depth
Ingredients needed 🛒4 servings
- Tomato 750g
- Onion 1/2
- Lemon 1
- Olive oil 200ml
- Balsamic vinegar 120ml
- Honey 120ml
- Salt 1/2 tbsp
- Oyster sauce 1 tbsp
- Black pepper a pinch
Recipe 🍳
- Remove the stems from the tomatoes and make a shallow cross-shaped cut on the top opposite side.
- Blanch the scored tomatoes in boiling water for about 10 seconds, then immediately remove and soak in cold water to cool.
- Peel the skins off the cooled tomatoes and place them in a bowl.
- Finely chop 1/2 onion and add it to a sauce bowl.
- Wash the lemon thoroughly, grate only the yellow outer skin to make lemon zest, then cut the remaining lemon in half and squeeze the juice; mix with the onion.
- In the bowl, add 120ml balsamic vinegar, 200ml olive oil, 120ml honey, 1/2 tbsp salt, 1 tbsp oyster sauce, and a pinch of black pepper in order, and mix well to complete the special sauce.
- Pour the finished sauce over the peeled tomatoes and gently toss to coat evenly.
- Transfer to an airtight container and refrigerate to chill and age before enjoying.
- Score tomatoes with a cross, blanch in boiling water for 10 seconds, then peel.
- Chop onion, prepare lemon zest and juice.
- Make the sauce by combining balsamic vinegar, olive oil, honey, salt, pepper, and oyster sauce.
- Toss tomatoes with the sauce, then store in an airtight container in the refrigerator.
Cooking tips 💡
- When making lemon zest, avoid the white pith as it adds bitterness; only grate the yellow outer layer for fragrance.
- Oyster sauce is already pasteurized during production, so it can be used directly in cold preparations without cooking.
- The sauce yield is generous; you can increase the tomato amount up to 1.5kg, or use leftover sauce as a salad dressing.
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