Tomato Kimchi?! The Easiest Korean Tomato Kimchi Ever

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 Easy Tomato Kimchi

Tomato kimchi might sound a little surprising at first, but it's one of the easiest and most refreshing Korean-inspired side dishes you can make during tomato season. Sweet, juicy tomatoes pair beautifully with a simple Korean seasoning, creating a side dish that's fresh, lightly spicy, and full of flavor. 

While traditional Korean kimchi is usually made with vegetables such as napa cabbage, radish, or cucumber and fermented for a longer period, this recipe is a variation of traditional kimchi made with fresh tomatoes. It keeps the same bold Korean flavors but is much quicker to prepare and has a lighter, fresher taste that's perfect for summer. 

If you're new to Korean cooking or simply looking for an easy side dish that comes together in minutes, this recipe is a wonderful place to start. 

Why You'll Love This Recipe

  • Made with just a handful of simple ingredients
  • Ready in only a few easy steps
  • Fresh, juicy, and perfect for summer
  • Beginner-friendly with no complicated techniques
  • Delicious as a side dish or with a bowl of warm rice
  • Easy to customize with honey or sugar

Ingredients

Vegetables

  • 4–5 firm tomatoes
  • ½ onion
  • 50 g (about 2 oz) garlic chives or scallions

Seasoning

  • 2 tablespoons Korean red pepper flakes (gochugaru)
  • 2 tablespoons fish sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon honey or sugar
  • 1 tablespoon toasted sesame seeds

Optional

  • A light drizzle of sesame oil when serving immediately
  • Salt, to taste (if needed)

Ingredient Notes

  • Tomatoes: Choose firm tomatoes instead of very ripe ones. They'll hold their shape much better after mixing and stay pleasantly crisp. 
  • Garlic chives: Garlic chives add a mild garlic flavor that pairs especially well with tomatoes. If you can't find them, green onions make a great substitute. 
  • Gochugaru: Korean red pepper flakes provide gentle heat and a bright color. They have a milder, fruitier flavor than many other chili flakes. 
  • Fish sauce: Fish sauce adds savory depth and balances the sweetness of the tomatoes. It gives this simple seasoning a rich, authentic Korean flavor. 

How to Make

1. Prepare the vegetables: Cut the tomatoes into bite-sized pieces. If you're using small tomatoes, cutting each one into about eight pieces works well. Dice the onion into small pieces and cut the garlic chives into short lengths. Combine everything in a bowl. Add the tomatoes, onion, and garlic chives to a large mixing bowl.



2. In the bowl, add 2 tablespoons of gochugaru, 2 tablespoons of fish sauce, 1 tablespoon of minced garlic, 1 tablespoon of honey (or sugar), and 1 tablespoon of toasted sesame seeds. Mix gently. Toss everything together carefully so the tomatoes stay intact. The seasoning will coat the vegetables while bringing out the tomatoes' natural sweetness.


3. Serve or ferment briefly: If you'd like to enjoy it right away, drizzle a little sesame oil over the top just before serving. For a more blended flavor, leave the kimchi at room temperature for about half a day before transferring it to the refrigerator.

4. Refrigerate: After one day in the refrigerator, the seasoning will have blended beautifully while the tomatoes remain fresh and juicy.

Tips

  • Use firm tomatoes for the best texture.
  • Toss gently to avoid crushing the tomatoes.
  • Taste your tomatoes first. If they're already sweet, you can reduce the honey or leave it out altogether. A small drizzle of sesame oil is delicious if serving the kimchi immediately.
  • Refrigerate after the short room-temperature fermentation to keep the tomatoes fresh.

Storage 

  • Store the tomato kimchi in an airtight container in the refrigerator.
  • For the best texture and flavor, enjoy it within 2 weeks.

Frequently Asked Questions

  • Can I use cherry tomatoes?

Yes. Simply cut them in half.

  • Can I substitute the garlic chives?

Yes. Green onions are an excellent substitute if garlic chives aren't available.

  • Do I have to ferment it?

No. You can enjoy it immediately after mixing. However, letting it sit at room temperature for about half a day and then refrigerating it gives the seasoning more time to blend with the tomatoes.

  • Is this tomato kimchi very spicy?

Not overly. The gochugaru adds a gentle warmth while allowing the natural sweetness of the tomatoes to shine through.

  • How long does tomato kimchi last?

For the best quality, keep it refrigerated and enjoy it within two weeks. 

If you've never tried making kimchi with tomatoes before, I hope this recipe encourages you to give it a try. It's simple, refreshing, and a wonderful way to enjoy fresh summer tomatoes with classic Korean flavors. 

Whether you serve it alongside grilled meat, a bowl of rice, or your favorite Korean meal, this easy tomato kimchi adds a bright, flavorful touch to the table. 

📺 Prefer watching instead of reading? Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

Tools and ingredients I use are here 💛👇https://www.amazon.com/shop/chungskfood

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