From sugar-dusted tomato slices, a childhood treat beloved by generations of Koreans, to spicy malatang and modern reinterpretations of traditional dishes, tomatoes are taking on new roles in Korea’s evolving food culture.
For many Koreans, tomatoes evoke memories of childhood. Some grew up eating sliced tomatoes sprinkled with sugar as snacks. Others remember "Toma Toma," a tomato-shaped ice pop first introduced in 2005 but brought back in 2017 by popular demand.
Millennials grew up listening to the children's song "Dandy Tomato," about the unique look of the fruit and its many transformations, including into ketchup and tomato juice.
Today the familiar fruit has been translated into new trends.
Tomatoes were a popular motif in summer accessories and lifestyle products as part of the "tomato-core" trend, and the fruit has increasingly appeared in dishes and drinks beyond the conventional uses.
In October, Chinese hot pot franchise Tang Huo Kung Fu introduced tomato malatang and it has since gone viral online. The restaurant offers an alternative to the chili-oil-heavy broth commonly associated with the dish. Malatang has a strong fan base among younger Korean consumers, but its numbing spice level is sometimes challenging for those with a lower spice tolerance. A tomato-based broth offers a different taste, while balancing the dish's signature savory depth.
Tomatoes on Japanese-style ramen offer another take on one of Korea's favorite foreign dishes. Restaurants such as Toma Ramen in Yongsan-gu, central Seoul, and Taiyo no Tomato-men in Gangnam serve tomato-based ramen, with a red broth that is less conventional than the norm.
Beyond restaurant menus, tomatoes have gained attention among people seeking healthy ingredients for their daily meals. Tomatoes are packed with nutrients, including lycopene, an antioxidant that is known to help with chronic diseases or heart conditions. They also contain ample lutein, which is good for the eyes, as well as vitamins and organic acids, and are low in calories, which can help with weight management.
Tomatoes are also being incorporated into traditional Korean dishes, adding a new dimension to familiar flavors.
Tomato kimchi is one example. Instead of cabbage, the dish uses tomatoes seasoned with ingredients such as scallions, minced garlic, soy sauce, sugar and sesame oil. Some recipes also add chives seasoned with chili powder to bring a more familiar kimchi flavor.
Another signature dish from Korea is jeyuk bokkeum, or spicy stir-fried pork. Renowned chef Kang Leo adds tomatoes to gochujang red pepper paste for an experimental take on the traditional dish that pairs the fruit's natural sweetness with honey-glazed pork.
Kang said that when tomatoes ripen, they become tender and as a natural thickener for the gochujang base, giving the dish a deeper flavor.
Actor Choi Hwa-jung, who often shares recipes and daily routines on her YouTube channel, recently shared her tomato confit recipe. The dish calls for baking cherry tomatoes with whole garlic cloves in salt and olive oil.
A similar preparation has been nicknamed "Tomato Wegovy," a reference to the weight-loss medication. The combination pairs tomatoes with lemon juice and olive oil or avocado oil, and has been circulating online as a natural way to manage weight and reduce bloating.
Model Han Hye-jin also shared her morning smoothie, made only with tomatoes and bananas. She described the drink as a way to settle her stomach, reduce bloating and stay fit.
The tomato trend has also moved to the beverage industry. In August, Hite Jinro released limited edition Terra Sparkling beer in tomato, lemon and watermelon flavors.
The company said that its initial production of 1.5 million cans sold out in the first 20 days.
mjcha@heraldcorp.com
