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Grape Tomato ‘Quick Kimchi’

Eric Kim's Quick Tomato Kimchi. Refreshing, easy to prepare banchan using fresh cherry tomatoes is the perfect summer dish
Prep Time30 minutes
Cook Time5 minutes
Course: Appetizer
Cuisine: Korean-American
Keyword: Banchan, cherry tomatoes, Cold Noodles with Tomatoes, grape tomatoes

Ingredients

Tomatoes

  • 1 pound grape tomatoes (or any ripe cherry tomato) about 2 to 3 cups, halved lengthwise
  • 1 teaspoon kosher salt

Banchan Dressing

  • 2 tablespoons white distilled vinegar substitute with rice vinegar
  • ½ teaspoon finely grated garlic
  • 1 tablespoon plus 1 teaspoon sesame oil Toasted sesame oil like Kadoya
  • 1 tablespoon gochugaru powder of flakes
  • 2 teaspoons fish sauce
  • 1 teaspoon granulated sugar

Garnish

  • Thinly sliced scallions chopped chives, or cilantro or flat-leaf parsley leaves for garnish (optional)

Instructions

  • In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let drain about 30 minutes. In the same bowl, add vinegar and garlic and set aside.
  • After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to bowl with the vinegar and garlic and whisk to combine. Pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.
  • Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
  • Make this for banchan for dinner and use any remaining as a pasta sauce the next day. It is delicious with somen noodles. Cook as directed. Add tomatoes to hot noods and mix. Serve immediately.