I've been a fan of Eric Kim ever since I read this article in Food52 about eating the Korean/Chinese noodle dish jjajangmyeon alone on Valentine's Day. Not only is he a beautiful writer but his recipes are delicious too. So you can only imagine how excited I was to find out that he had written a cookbook that's coming out next year AND he's a new food writer with NYTimes Cooking and their Food Section.
The other day, he had a recipe for a Cold Noodle Tomato dish that sounded so odd yet I was intrigued. Koreans don't usually cook with tomatoes, let alone eat them raw in our noodle dishes. But after eyeing some beautiful cherry tomatoes at the farmers market the other day, I knew I had to use them for that dish.
Refreshing, a little sweet from the tomatoes and comforting from flavors of home (soy sauce/garlic/green onion), this dish was an unexpected hit. I'll admit, I had my doubts before the first bite so I'm really relieved I was so wrong.
For my Koreans and Korean cuisine lovers, this dish is in the same family as nangmyeun or oi naengook. It has a chilled, savory broth that delights the palate on a hot summer day (although officially fall starts tomorrow).
Extra bonus: using all farmers market buys in this dish---cherry tomatoes, scallions, radishes and garlic. The perfect late summer meal!
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