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Salad-style fresh tomato kimchi recipe

Salad-style fresh tomato kimchi recipe

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Different from fermented kimchi, this salad-style version is called geotjeori. Made with vine tomatoes and onion, then doused in a spicy soy dressing, this fresh side dish is a great addition to your barbecue. See method

  • Serves 6
  • 20 mins to prepare
  • 24 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 500g pack tomatoes on the vine
  • ½ tsp fine salt
  • ¼ onion, thinly sliced
  • 10g fresh chives, snipped

For the dressing

  • 1 red chilli, finely chopped (deseeded, if you prefer)
  • 2 tsp reduced-salt soy sauce
  • 1 tsp granulated sugar
  • 1 tsp Arbol chilli flakes, ground in a spice or coffee grinder (or with a pestle and mortar), if possible
  • 1 tsp rice wine vinegar

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    4g 4%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 4.2g Protein 0.7g Fibre 1.2g


  1. Slice the tomatoes into thin rounds and transfer to a mixing bowl. Sprinkle with the salt and set aside for 10 mins.
  2. Meanwhile, soak the onion in cold water for 10 mins to remove the bitterness. Drain and set aside.
  3. Drain of most of the excess liquid from the tomatoes. Add the onion, most of the chives and all the ingredients for the dressing. Gently toss to mix, then arrange on a plate. Scatter with the remaining chives and serve, or refrigerate to serve cold, if you prefer. Will keep for 3-4 days in an airtight container in the fridge.

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