With grilling season off to a roaring start, it's time to start thinking about light, flavorful sides and condiments that can complement our barbecued dishes, and this Kimchi Salsa is a game changer - a fiery fusion of Korean and Mexican cuisines that'll elevate almost anything coming off your grill to a new level. It's also a no brainer with tortilla chips and I think it would make for a nice refreshing contrast to Korean-style tacos stuffed with my gochujang braised pork belly.
By using ripe kimchi, you get the whole spectrum of salty, sweet, tangy, and umami tastes that add a ton of depth to this fresh salsa. It even packs a spicy punch, so all you have to add are tomatoes, onions, and cilantro. They balance the intense kimchi flavors while bringing that familiar, refreshing taste of pico de gallo.
Since kimchi varies in salt and spice, be sure to taste your salsa and adjust the seasoning with salt and hot sauce if needed.
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Units
Ingredients
- 100 grams kimchi
- 300 grams tomatoes chopped
- 50 grams onions finely chopped
- 15 grams cilantro minced
Instructions
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Mince up the 100 grams kimchi along with any juices it has.
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Add the minced kimchi to a bowl along with the 300 grams tomatoes, 50 grams onions, and 15 grams cilantro.
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Mix it all together and taste it. Adjust the seasoning with salt and hot sauce if needed and serve.
Kathy Stroup says
There you go again, saving me from a boring lunch! This would have been great on the barbecued ribeye, but the family already gobbled that up. Tacos with this sounds like something off an LA food truck! You're really helping me use up my kimchi before I go on vacation, thanks!
Marc Matsumoto says
Glad you're finding ways to use up your kimchi! When it starts getting down to the dregs I usually turn it into Kimchi Jjigae. We had this with Japanese taco rice the other day, but I think it would work on everything from huevos rancheros to kalua pork.
Kathy Stroup says
Your Taco Rice is one of my favorite recipes! I was going to put this on a piece of fish, but I got really busy and had to settle for a plain salad. The kimchi will wait for me, though. No one else is touching it. One reason I'm glad to have your small batch recipe!
Darrell Moran says
Genius mix of fermented + fresh veg, Marc. Going to make a batch, throw it in the blender and have some iced kimchi gaspacho in a glass =)
Marc Matsumoto says
Thanks DJ! Speaking of genius, I love the idea of a kimchi gazpacho! There's a dish called Dongchimi in Korea that's sort of a cold kimchi soup.