Grape Tomato ‘Quick Kimchi’

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.