How many tomatoes do you have in your fridge? Two, Three? Or Ten? If you are keeping them just because they don’t really appeal to you as you were in the supermarket, you came to the right place! Today, let me show you 4 Ways to Enjoy Tomatoes. Are you guys ready? Let’s get started!
#1 STIR-FRIED TOMATO & EGG (2 servings)
Ingredients:
- 1-2 green onions
- 2 tomatoes
- 4 large eggs
- 1/4 tsp salt, plus more for the tomatoes
- Pinch of sugar (or MSG) (optional)
- 2 tbsp neutral-tasting oil, divided
Sauce:
- 1 tsp soy sauce
- 1 tsp oyster sauce
Instructions:
1. Thinly slice the green onions. Cut the tomatoes into wedges.
2. In a small container, whisk together the eggs, salt, and a pinch of sugar (if using). In a separate bowl, mix together the soy sauce and oyster sauce.
3. In a wok (or pan), heat the oil (1 tbsp) over high heat. Once you see some smoke from the wok, pour in the egg mixture. Once the eggs starts to set, gently fold the eggs. When they’re soft and a little bit runny, remove from the wok and set aside for now.
4. In the same wok, add the oil (1 tbsp) along with the green onions (Save some for garnish). Saute for 30 seconds or until fragrant. Add the tomatoes and a pinch of salt. Pour the sauce around the outside of the wok and gently stir-fry the tomatoes.
5. Once the sauce starts to bubble, add the eggs back into the wok and gently break them apart. Stir-fry everything for 2 minutes. Place them on a serving plate and sprinkle on some green onions. Enjoy it with a bowl of hot rice.
#2 TOMATO EGG DROP SOUP (2-3 servings)
Ingredients:
- 2 tomatoes
- 1/2 clove garlic
- 2 green onions
- 2 large eggs
- 1 tbsp neutral-tasting oil
- 1/2 tbsp soy sauce
- 3.5 cups (840ml) water
- 1 tbsp chicken bouillon powder
- 1 tbsp ketchup
- Salt and pepper, to taste
Cornstarch Slurry:
- 1.5 tbsp cornstarch
- 1.5 tbsp water
Instructions:
1. Cut the tomatoes into wedges (or bite-sized pieces). Finely chop the garlic and thinly slice green onions. In a small container, beat the eggs until it’s combined.
2. Make a slurry. In a separate bowl, mix together the cornstarch and the water. Set aside.
3. In a wok (or pot), heat the oil (1 tbsp) over medium-high heat. Once it gets nice and hot, add the garlic and green onions (save some for garnish). Once they start sizzling in the oil, add the soy sauce and give it a few stirs. Add the tomatoes and gently stir-fry them.
4. Once you see it’s bubbling up, add 3.5 cups (840ml) water along with the chicken bouillon powder and ketchup. Bring it to a boil. Taste and season with salt and pepper. Once it tastes perfect to you, pour in the slurry. Give it a stir until the sauce is thickened.
5. Turn the heat off. Add the beaten eggs. Using chopsticks, cover and pour it little by little. Once the eggs are starting to set, using a ladle, slowly keep moving back and forth. Add more green onions.
6. Transfer to a serving bowl. Garnish with sliced green onions. Enjoy~!
#3 TOMATO KIMCHI (2 servings)
Ingredients:
- 2 tomatoes
- Pinch of salt
- 1/4 yellow onion
- Handful of garlic chives
- Generous pinch of toasted sesame seeds
Seasoning Paste:
- 3 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp sugar
- 1.5 tbsp fish sauce
- 1/2 tbsp minced garlic
- 1 tsp toasted sesame seeds
Instructions:
1. Cut the tomatoes into bite-sized pieces. Take out the stem. Put them in a mixing bowl. Add a pinch of salt and give it a stir. Let sit for 5-10 minutes.
2. Thinly slice the onion and chives.
3. In another mixing bowl, mix together Korean chili pepper flakes, sugar, fish sauce, garlic, and sesame seeds. Add the onion and chives. Toss together.
4. Drain the tomatoes. Gently mix with the seasoning paste. Place them on a serving plate. Sprinkle with sesame seeds. Serve it with a bowl of hot rice or Ramyun. Enjoy~!
NOTE:
- Since it’s not fermented kimchi, it won’t stay long in the fridge. Thus, please make a small amount of kimchi, just for one meal.
#4 TOMATO RAMEN (1 serving)
Ingredients:
- 1 small tomato
- 1/4 yellow onion
- 1-2 green onions
- 1/2 green chili (optional)
- 1 clove garlic
- 1 large egg
- 1 pack of Korean ramen (such as Shin ramen, Jin ramen, etc.)
- 1 tsp white vinger
- Chili pepper flakes (optional), to serve
Instructions:
1. Cut the tomato into bite-sized pieces. Thinly slice the onion, green onions, and chili (if using). Finely chop the garlic. In a bowl, beat the egg. Set aside.
2. Add some water in a pot. (Add a little less than the package instructions. Mine says it needs 550 ml of water, so I added 500 ml of water.) Add the tomato, onion, garlic, ramyun powder and flakes. Bring it to a boil.
3. Once the water starts to boil, squish the tomatoes using a back of your spoon. Add the noodles, vinegar and chili (if using). Let it continue to boil.
4. Once the noodles are cooked through, remove from the pot and set aside. Once it starts to bubble up again, add the beaten egg and green onions. Simmer for another 1-2 minutes.
5. Pour the broth over the noodles. Optionally, add a few shakes of chili pepper flakes and sprinkle with green onions. Enjoy~!
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1 Comment
What package of noodles and seasoning can I substitute for Korean Ramyun?