8 pounds ripe tomatoes
Fine sea salt
1 tablespoon sliced fresh ginger
4 cloves garlic, sliced
2 stalks lemongrass, sliced
Freshly ground black pepper
2 cups bite-size pieces dried rice cellophane noodles (cut up with scissors)
2 scallions, thinly sliced
8 cherry tomatoes, sliced
2 tablespoons extra-virgin olive oil
1 bird's eye hot chile pepper, stem removed, thinly sliced
In this recipe, we are creating "tomato water" which requires blending tomatoes into a pulp and then putting them in layers of cheesecloth set over a bowl for 2 to 3 hours. Bird's eye chile peppers are also used here. This tiny red pepper is very hot but adds a distinct flavor that is typical in Korean food. Be careful when handling them and distribute them thoughtfully when serving.
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