Kimchi is a common, traditional Korean and Japanese side dish that consists of fermented cabbage and other vegetables that are seasoned with Korean chili powder (gochugaru).
Tomato kimchi is a modern twist on the traditional Korean dish kimchi, which is typically made with napa cabbage, radishes, or cucumbers. Tomato kimchi incorporates tomatoes as the main ingredient, offering a unique flavor profile that combines the tangy, juicy sweetness of tomatoes with the spicy, savory, and fermented qualities of classic kimchi.
If you’ve never tried kimchi or are hesitant to do so, tomato kimchi is an excellent introduction. Since it’s not fermented, it doesn’t have the strong pickled flavor typical of traditional kimchi. It’s relatively mild and makes a great vegetable side dish for any meal.
Home-Grown Garden Tomatoes
As I write this, it’s August, which means tomato season is in full swing. Our household is overflowing with tomatoes, which is why I decided to make tomato kimchi.
Growing your own tomato garden can be a lot of work, but out of all the vegetables we’ve cultivated, tomatoes have proven to be the most rewarding. We believe homegrown tomatoes taste far better than their store-bought counterparts—they’re sweeter, juicier, and it’s a lot of fun to grow different varieties!
If you’re interested in growing your own tomatoes, know this: you do not need to have a big backyard! Our space is fairly small, but we are space-efficient. To learn more about our setup and how you can grow tomatoes at home, visit my blog post here.
Traditional Kimchi
Traditional Kimchi has great health benefits, and utilizes a variety of vegetables. Apart from napa cabbage, kimchi often uses a combination of the following ingredients:
- Radish: Daikon radish is often used along with or instead of cabbage.
- Chinese chives: Long, thin chives with a garlic flavor.
- Green onion: Adds a fresh, sharp flavor to kimchi.
- Ginger: Provides a spicy, aromatic note to the kimchi
- Carrots: Sometimes added for color and sweetness.
- Garlic: Adds to a complex, savory, umami flavor
If you are interested in trying out Traditional Kimchi, here is a link to my recipe. Simply chop up all the vegetables, throw in a few spices, mix it around, and cover with a salty brine.
Tomato Kimchi
- Total Time: 10 minutes
Description
Tomato kimchi is a modern, mildly spicy, and tangy twist on traditional kimchi, featuring fresh tomatoes in place of cabbage for a refreshing and unique flavor.
Ingredients
- 4 large, ripe tomatoes
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 onion, thinly sliced
- 3 green onions, cut into 1 inch strips
- 2 tablespoon soy sauce
- 2 tablespoon gochugaru
- 1 tablespoon sugar
- 1 teaspoon hondashi (optional)
- Roasted sesame seeds (for garnishing; optional)
Instructions
- Slice each of the tomatoes into 1 inch thick slices.
- To a bowl, add all of the ingredients. Toss in the tomatoes, ensuring that they are coated in the sauce.
- Eat alone, or serve with rice, and enjoy!
- Prep Time: 10 minutes
Nutrition
- Serving Size: 3-5
I love tomatoes and I love regular kimchi so I had to make it. So fresh!
It’s a good one! Thanks, Wesley! 🙂
A refreshing take on kimchi. Turned out juicy and bright. Can’t wait to make this a few more times this summer!
Yay! It’s a great summertime dish for sure 🙂