Grape Tomato ‘Quick Kimchi’

Name: Grape Tomato ‘Quick Kimchi’
Total time: 40 min
Ingredients: 1 pound grape tomatoes (about 2 to 3 cups), halved lengthwise; 1 teaspoon kosher salt; 2 tablespoons white distilled vinegar; 1/2 teaspoon finely grated garlic; 1 tablespoon plus 1 teaspoon sesame oil; 1 tablespoon gochugaru; 2 teaspoons fish sauce; 1 teaspoon granulated sugar; Thinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves for garnish (optional)

4.0

(318)

cooking.nytimes.com

Your recipes

Total: 40 minutes

Servings: 2

Author : Eric Kim

fish sauce garlic gochugaru

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound grape tomatoes (about 2 to 3 cups), halved lengthwise1 teaspoon kosher salt2 tablespoons white distilled vinegar1/2 teaspoon finely grated garlic1 tablespoon plus 1 teaspoon sesame oil1 tablespoon gochugaru2 teaspoons fish sauce1 teaspoon granulated sugarThinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves for garnish (optional)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.

Step 2

After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.

Step 3

Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.