Korean-Style Tomatoes: The Most Delicious Recipe

Country kitchen

These spicy Korean-style tomatoes are a must-have for lovers of Eastern cuisine. This is undoubtedly the most delicious recipe. The photos alone are enough to whet your appetite, not to mention the aroma and taste.

They're a hit as an appetizer and a wonderful accompaniment to a variety of side dishes. Allow 24 hours for preparation—that's how long Korean-style tomatoes need to marinate fully and develop their flavor. The juicy tomato slices are infused with the tangy, aromatic marinade, becoming incredibly delicious. The preparation process is very simple: blend or grind all the marinade ingredients, then pour this thick, aromatic mixture over the tomato slices. Just wait for them to marinate and serve.

Ingredients:

fleshy ripe tomatoes – 500 – 600 g;
sweet bell pepper – 1 pc (yellow or green);
garlic – 4-5 large cloves;
hot capsicum – 0.5 pcs;
dill and parsley - a third of a small bunch;
table vinegar 9% - 2 tbsp;
vegetable oil – 2 tbsp;
sugar – 1.5 tbsp;
salt – 1 tsp (to taste);
soy sauce – 0.5 tbsp.

How to cook quick Korean-style tomatoes

Halve the hot pepper lengthwise and remove the seeds. Slice the garlic and the bell pepper into strips.

Rinse the herbs and dry them. Coarsely chop the parsley leaves and dill.

Place two types of pepper, herbs, and garlic in a blender. Add vegetable (sunflower) oil. Pour in vinegar and soy sauce (preferably unsalted).

Add salt and sugar (fine salt).

Grind in a blender in the “pulse” mode until the consistency of a thick, heterogeneous gruel, in which there will be small pieces of vegetables and herbs.

Cut the tomatoes into wedges, or halves if they're small. Place them in a single layer in a bowl, saucepan, or jar.

We coat each slice with the spicy vegetable mixture and pour the liquid marinade over it. Layer all the sliced tomatoes in this manner.

Cover the tomato container with a lid. Shake it several times. Leave it at room temperature for two hours, shaking it occasionally during this time. Then refrigerate until the next day.

After 24 hours, the Korean-style tomatoes will be soaked in the marinade, becoming spicy, very aromatic, and delicious. They're best served chilled.

Bon appetit!