Tomato Kimchi Recipe for Summer

Step 1

Combine the garlic, onion, chive, plant-based fish sauce, gochugaru, raw sugar, and maesilaek in a large mixing bowl.

Step 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.