Inspired by the 'instant' emergency cucmber Kimchi recipe in Our Korean Kitchen, I went searching to see if Tomato Kimchi was a thing. And it was - I found Park Shin Hye's Tomato Kimchi.
I didn't have any Gochugaru (chilli pepper powder) , but I did have some Gochujang (sweetened fermented chilli pepper paste). So I substituted gochujang for the gochugaru and sugar. I also added some chopped fresh basil as I was out of chives. It seems to work, even if it's not authentic.
- 3 tbsp Gochujang.
- 2 cloves Garlic, pureed - a Japanese style grater is perfect for this job!
- 2 tbsp Fish Sauce - substitute Soy Sauce for a vegetarian version.
- 1 tbsp Rice Wine Vinegar.
- 1 small Onion, chopped.
- A chunk of Daikon, coarsely grated
- 5 large Tomatoes, cut into eighths.
- A small handful of basil leaves - or use chives, or garlic chives, or a mixture.
Combine the first 4 ingredients in a bowl and mix together thoroughly.
Stir in the vegetables and herbs, ensuring that everything is well coated in the dressing.
Leave to stand for half an hour before serving.
Should keep for up to a week in a covered container in the fridge, if any lasts that long!
Categories: Korean
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