Grape tomatoes in kimchi drag
Snappy tomatoes in a fire-bright gochugaru dressing. Kimchi flavour without the wait.
At a Glance
Story
No fermentation happens here, so no, it is not really kimchi. In Korea this is a muchim, a whole family of seasoned and dressed dishes, and the quotes in the original name are doing honest work. What it borrows is the flavour logic, gochugaru heat, fish-sauce depth and a sesame finish, draped over a tomato that stays snappy because you salted the water out of it first.
Ingredients
- 1 lb grape tomatoeshalved lengthwise (about 2 to 3 cups)
- 1 tsp kosher salt
- 2 tbsp white distilled vinegar
- ½ tsp garlicfinely grated
- 4 tsp toasted sesame oil
- 1 tbsp gochugaru
- 2 tsp fish saucesoy sauce for a vegetarian version
- 1 tsp granulated sugar
- sliced scallionschives or cilantro, to garnish (optional)
Method
A side that behaves like a condiment. It sharpens grilled anything, rides shotgun on rice and the leftover brine at the bottom of the bowl is a second recipe waiting.
- Toss the halved tomatoes with the salt, tip them into a colander and let them drain in the sink about 30 minutes. The salt pulls out water that would otherwise drown your dressing. Meanwhile put the vinegar and garlic in the same bowl and let them sit, the acid mellows the raw bite.
- Whisk the sesame oil, gochugaru, fish sauce and sugar into the vinegar and garlic. Pat the tomatoes properly dry with a towel, then toss them in the dressing until every cut face is coated.
- Garnish with the herbs if using and eat soon, it is best the day it is made and holds only about 24 hours. Do not pour off the brine that collects in the bowl. Tossed with bouncy rice noodles, it is a whole second lunch.
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