Name: Tomato Kimchi Recipe for Summer
Ingredients: 5 cloves garlic, chopped; 1 oz ginger, chopped; 1/2 onion, sliced; a handful chive, cut into 1” long*; 4 plant-based fish sauce or Yondu; 4 tbsp gochugaru, Korean red pepper flakes; 1 tbsp raw sugar; 2 tbsp maesilaek, Korean green plum extract*; 5 to 6 large size firm tomatoes; 1 tsp sesame seeds

Description

This recipe is perfect for summertime! With all seasonal ingredients, you have a delicious summer on a plate.

Ingredients

Units Scale

5 cloves garlic, chopped
1 oz ginger, chopped
1/2 onion, sliced
a handful chive, cut into 1” long*
4 plant-based fish sauce or Yondu
4 tbsp gochugaru, Korean red pepper flakes
1 tbsp raw sugar
2 tbsp maesilaek, Korean green plum extract*
5 to 6 large size firm tomatoes
1 tsp sesame seeds

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Instructions

Combine the garlic, onion, chive, plant-based fish sauce, gochugaru, raw sugar, and maesilaek in a large mixing bowl.
Slice each tomato into eight wedges and add to the bowl. Mix well with your hand or a spoon, and finally sprinkle with sesame seeds. It can be served immediately or the next day. It will last a week in the refrigerator.

Notes

*You can use any chive you can find – Korean chive, garlic chive, or regular chive. If you can’t find a chive, you can use green onions instead.

*Maesilaek can be substituted with apple juice, pear juice, or grated apple or pear.