Stir in tofu and sesame oil, and cook until tofu is warmed through, 2 minutes.Reduce heat to medium and cook, stirring occasionally, until zucchini and radish are tender, about 15 minutes. Then add the reserved broth and vegetables, the zucchini and soy sauce, and bring to a boil over high. Add garlic, sesame seeds and ginger, and stir until well combined and fragrant, about 30 seconds. Stir in beef for about 2 to 3 minutes until the beef is thoroughly cooked. Stir with a wooden spoon for 3 to 4 minutes until it’s a little brown and fragrant. Add the cooking oil, onion, garlic, and green onion. Add all but ¼ cup of the scallions, season with salt and pepper, and cook, stirring occasionally, until softened, 2 minutes. Cook sundubu-jjigae: Heat a heavy pan over medium high heat. In the empty Dutch oven, heat oil over medium-high.Chop kelp into 1-inch pieces, very thinly slice the mushrooms and add both to reserved broth. Transfer kelp and mushrooms to a cutting board, and transfer broth with radish pieces to a bowl and reserve. Cover, reduce heat to medium and simmer for 5 minutes. In a large Dutch oven, combine kelp, radish, dried shiitakes and 5 cups of water, and bring to a simmer over high heat.You can serve tomato kimchi as a side dish with any type of meal you prepare! Or make it a bit less salty to eat as a salad. So easy, right?! Tomato kimchi can be served immediately or the next day. Mix well with your hand or a spoon, and finally sprinkle with some sesame seeds. Slice each tomato into eight wedges and add to the bowl with the kimchi sauce mixture. The one I usually make is sliced style because it’s easier to make & easier to eat too! This is super cute and makes beautiful kimchi, but honestly, you need to use your hands or a knife to eat this style of tomato kimchi. It’s like cucumber kimchi (Oi Sobaggi), which gives 2 slits on a tomato like a cross with 1/2” attached on another end and fills it up with the kimchi sauce mix. Experience our Assorted Tofu Soup that comes with beef, shrimp, and clam. There are two ways to make tomato kimchi. BCD Tofu is The Original Soon Tofu Restaurant.
It also can be substituted with apple juice, pear juice, or grated apple or pear. Maesilaek is Korean green plum extract, and it’s easy to find online or at your local Korean grocery store. Add 4 tbsp plant-based fish sauce (or Yondu), gochugaru, raw sugar, and maesilaek in a large mixing bowl. ?Ĭombine the garlic, onion, and chive in a large mixing bowl. It is the BEST! Today, I decided to use plant-based fish sauce. My favorite brand of plant-based fish sauce is this Vietnamese brand, a pineapple-made one. I like to use Yondu or plant-based fish sauce. If you are not plant-based, you can use fish sauce. Now, we are going to add the seasonings for tomato kimchi. I’m very proud to say that the chive is from my garden! ? Hopefully, one day, I can grow tomatoes in my garden, too – for some reason, tomatoes don’t do great on my farm… ? Wish me luck! If you can’t find a chive, you can use green onions instead. You can use any chive you can find – Korean chive, garlic chive, or regular chive. I will be sharing many different tomato recipes this summer with you, so I hope my recipes can help you eat more healthy and seasonal fruits and veggies! To start, nothing is more perfect than the Korean Tomato Kimchi recipe! Let’s get started!Ĭhop 5 cloves of garlic, 1 oz of ginger (you can grate on a cheese grater too), slice 1/2 onion, and cut chive into 1/2″ long. Tomato is packed with vitamin C and potassium, and they help protect our cells from damage. It’s very important to eat seasonal food to get the right nutrition our body needs each season. Luckily, it’s summer time which is tomato season. When you purchase my cookbook Eat The Good Life, you automatically apply for a chance to win your copy to have my handwritten signed book! ? Good luck, and have fun in your kitchen!Īlrighty, let’s go back to the tomato kimchi! You can purchase my cookbook Eat The Good Life by tap/click HERE! So many of you asked me daily based if I have a cookbook, and I finally have a solid answer to that question.