Kimchi, Tomato

Ingredients

• 5 cloves garlic, chopped
• 1 oz ginger, chopped
• 1/2 onion, sliced

a handful chive, cut into 1” long*

• 4 plant-based fish sauce or Yondu
• 4 tbsp gochugaru, Korean red pepper flakes
• 1 tbsp raw sugar
• 2 tbsp maesilaek, Korean green plum extract*
• 5 to 6 large size firm tomatoes
• 1 tsp sesame seeds

Directions

1. Combine the garlic, onion, chive, plant-based fish sauce, gochugaru, raw sugar, and maesilaek in a large mixing bowl.
2. Slice each tomato into eight wedges and add to the bowl. Mix well with your hand or a spoon, and finally sprinkle with sesame seeds. It can be served immediately or the next day. It will last a week in the refrigerator.

Notes

*You can use any chive you can find – Korean chive, garlic chive, or regular chive. If you can’t find a chive, you can use green onions instead.

*Maesilaek can be substituted with apple juice, pear juice, or grated apple or pear.

Nutrition

Fat: 1.2 g Calories: 60 calories Saturated Fat: 0.2 g Sodium: 313.7 mg Fiber: 3.6 g Cholesterol: 0 mg Carbohydrate: 12.5 g Sugar: 6.4 g Trans Fat: 0 g Protein: 2.2 g