Kimchi Corned Beef

Introduction & Inspiration

This Kimchi Corned Beef recipe takes the traditional concept of corned beef and infuses it with the bold, spicy, and fermented flavors of kimchi. It’s a fusion dish that’s both comforting and exciting, offering a unique twist on a classic. The kimchi not only tenderizes the beef but also creates an incredibly flavorful broth.

My inspiration for sharing this recipe comes from a love of both corned beef and kimchi, and a desire to explore the possibilities of combining them. I’ve always been drawn to dishes that blend different culinary traditions, and this recipe is a perfect example of that. The tangy, spicy kimchi beautifully complements the salty, savory corned beef.

I also wanted a recipe that was relatively straightforward and adaptable to different cooking methods. This recipe can be made on the stovetop, as described in the original instructions, or adapted for a slow cooker or Instant Pot (see Q&A).

It is also a perfect recipe for family.

Nostalgic Appeal

Corned beef, for many, evokes feelings of comfort, tradition, and perhaps memories of St. Patrick’s Day celebrations or family meals. It’s a dish that’s often associated with hearty, satisfying flavors.

Kimchi, on the other hand, might evoke different associations, depending on your background and culinary experiences. It could remind you of Korean cuisine, travels to Asia, or simply the enjoyment of fermented foods.

This Kimchi Corned Beef recipe brings those two culinary worlds together, offering a way to enjoy a familiar dish with a bold and exciting new flavor profile. It’s a dish that’s both comforting and adventurous, familiar and yet surprisingly different.

It is also a good way to eat spicy food.

Homemade Focus

This recipe emphasizes the homemade aspect, even though it uses a ready-to-cook corned beef. We’re transforming a pre-brined piece of meat into a flavorful and unique dish by slow-cooking it with kimchi and vegetables.

I believe that even when using pre-prepared ingredients, like corned beef, there’s still a strong element of homemade cooking involved. We’re controlling the cooking process, the addition of flavors, and the overall balance of the dish.

The process of simmering the corned beef in the kimchi-infused broth, and then adding the potatoes, carrots, and celery to cook until tender, is key to developing the depth of flavor in this recipe. It’s about building layers of flavor and allowing the ingredients to meld together beautifully.

This recipe can also be used, for sandwiches.

Flavor Goal

The primary flavor goal for this Kimchi Corned Beef is to achieve a balance of salty, savory, spicy, tangy, and umami flavors, with incredibly tender corned beef and perfectly cooked vegetables.

The ready-to-cook corned beef provides the salty and savory base for the dish.

The kimchi contributes its signature spicy, tangy, and fermented flavors, adding depth and complexity.

The water helps to create a flavorful broth and prevents the dish from being too salty or overpowering.

The Yukon Gold potatoes, carrots, and celery add sweetness, texture, and absorb the flavors of the broth.

Ingredient Insights

Let’s take a closer look at the key ingredients:

• Ready-to-cook corned beef: This is a beef brisket that has been cured in a brine, typically with salt, spices, and sometimes sugar. It’s readily available in most supermarkets, especially around St. Patrick’s Day. Choose a brisket that’s well-marbled with fat for the best flavor and tenderness.
• Kimchi, not drained: The star of the show! Kimchi is a traditional Korean fermented dish made from vegetables (most commonly napa cabbage and Korean radish) with a variety of seasonings, including gochugaru (Korean chili powder), garlic, ginger, and fish sauce. Use your favorite brand of kimchi, or even homemade kimchi if you have it. Don’t drain the kimchi, as the liquid is essential for creating the flavorful broth.
• Cold water: Used to adjust the intensity of the flavor and create the broth.
• Yukon Gold potatoes, quartered: These potatoes have a creamy texture and a slightly buttery flavor, making them a great choice for this dish. You can also use other types of potatoes, such as red potatoes or russet potatoes.
• Carrots, cut into large chunks: Add sweetness and color.
• Celery, cut into large chunks: Adds a subtle savory flavor.

Essential Equipment

Here’s a list of tools you will need.

• Large pot or Dutch oven: Essential for simmering the corned beef and vegetables. A Dutch oven is ideal because it distributes heat evenly.
• Cutting board and knife: For chopping the vegetables.
• Measuring cups and spoons: For accurate measurements.
• Wooden spoon or spatula: For stirring.
• Ladle: For serving the dish.
• Tongs:

List of Ingredients

Here’s a complete list of the ingredients you’ll need, with precise measurements:

• 1 (3 1/2) pound ready-to-cook corned beef
• 2 (16 ounce) jars kimchi, not drained
• 1/2 cup cold water, or as needed
• 2 pounds Yukon Gold potatoes, quartered
• 3 large carrots, cut into large chunks
• 2 ribs celery, cut into large chunks

Step-by-Step Instructions

Let’s get cooking! Here’s a detailed, step-by-step guide:

Step 1: Prepare the Pot

Pour one jar of kimchi (including the liquid) into a large pot or Dutch oven.

Step 2: Add Corned Beef

Place the ready-to-cook corned beef on top of the kimchi in the pot.

Step 3: Add Remaining Kimchi

Cover the corned beef with the second jar of kimchi (including the liquid).

Step 4: Add Water

Pour in 1/2 cup of cold water. You may need to add more water later, depending on the size of your pot and how much liquid the kimchi releases.

Step 5: Simmer

Cover the pot and bring the mixture to a simmer over high heat.

Step 6: Reduce Heat and Cook

Once simmering, reduce the heat to low. Cook, covered, until the corned beef is fork-tender, 2 to 3 hours.

Step 7: Flip Beef Occasionally

Flip the corned beef over occasionally during the cooking process, and drape some of the kimchi back on top to keep it moist.

Step 8: Remove Beef and Add Vegetables

Remove the corned beef from the pot and transfer it to a bowl or cutting board.

Step 9: Simmer Vegetables

Bring the kimchi mixture in the pot back to a simmer over high heat.

Add the quartered potatoes, carrots, and celery to the pot.

Step 10: Cook Vegetables

Cover, reduce the heat to medium-low, and cook until the vegetables are almost tender, 20 to 25 minutes.

Step 11: Return Beef to Pot

Reduce the heat to low and add the corned beef back to the pot, nestling it among the vegetables.

Step 12: Heat Through

Cover and cook on low until the meat is heated through, about 15 minutes.

Step 13: Taste Broth and Adjust

Taste the broth and add more water as needed to adjust the flavor and consistency. The kimchi will have released a lot of its flavor and liquid, so you may not need to add much.

Step 14: Slice and Serve

Slice the corned beef thinly across the grain.

Serve the corned beef in bowls with the vegetables and a generous spoonful of the kimchi-infused broth.

Enjoy this flavorful and unique Kimchi Corned Beef!

Troubleshooting

Here are some potential issues and how to address them:

Problem: My corned beef is tough.

Solution: Make sure you’re cooking the corned beef over low heat for a long enough period of time. Slow cooking is key to breaking down the tough connective tissue in the brisket and making it tender. If it’s still tough after the recommended cooking time, continue to simmer it until it’s fork-tender.

Problem: My broth is too salty.

Solution: Add more water, a little at a time, until the saltiness is balanced. You can also add more vegetables, such as potatoes, to absorb some of the salt.

Problem: My broth is too bland.

Solution: Add more kimchi, or a pinch of salt, or a dash of fish sauce (if you have it on hand). You can also add a little bit of gochujang (Korean chili paste) for extra flavor and heat. Problem: The brisket is shrinking too much. Solution: Cook it slowly.

Tips and Variations

Here are some tips and variations to customize your Kimchi Corned Beef:

Tip: For the best flavor, use a high-quality corned beef brisket and your favorite brand of kimchi.

Tip: If you’re sensitive to spice, use a mild kimchi or reduce the amount of kimchi used.

Variation: Add other vegetables to the dish, such as:

• Onions
• Parsnips
• Turnips
• Cabbage

Variation: Use a different cut of beef, such as beef chuck roast.

Variation: Add a tablespoon of gochujang (Korean chili paste) for extra heat and flavor.

Variation: Garnish with chopped green onions or sesame seeds. Variation: Add other spices.

Serving and Pairing Suggestions

This Kimchi Corned Beef is a hearty and flavorful meal on its own, but here are some serving and pairing suggestions:

• Serve with steamed rice: The rice will absorb the delicious kimchi-infused broth.
• Serve with a side of kimchi: For extra kimchi flavor.
• Serve with other Korean side dishes (banchan): Such as pickled radish, seasoned spinach, or bean sprouts.
• Pair with a Korean beer or soju.
• Pair with a light-bodied red wine or a crisp white wine.
• Add some bread

Nutritional Information

This analysis is approximate. Actual nutritional values may vary.

Here’s an approximate nutritional breakdown per serving (assuming 6 servings):

• Calories: 400-500
• Fat: 20-30g (depending on the fat content of the corned beef)
• Saturates: 8-12g
• Protein: 30-40g
• Carbohydrates: 20-30g
• Fiber: 4-6g
• Sugar: 5-8g
• Sodium: 800-1200mg (depending on the salt content of the corned beef and kimchi)

This Kimchi Corned Beef is a good source of protein and provides vitamins and minerals from the vegetables and kimchi. Keep in mind that corned beef and kimchi can be high in sodium.

Print

Recipe Summary and Q&A

Let’s recap the recipe and address some frequently asked questions:

Recipe Summary: We made Kimchi Corned Beef by simmering a ready-to-cook corned beef brisket in a pot with kimchi, water, potatoes, carrots, and celery until the beef was fork-tender and the vegetables were cooked through.

Q&A:

Q: Can I make this recipe in a slow cooker?

A: Yes, you can easily adapt this recipe for a slow cooker. Place all the ingredients (except the vegetables) in the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the vegetables during the last 1-2 hours of cooking time.

Q: Can I make this recipe in an Instant Pot?

A: Yes, you can make this in an Instant Pot. Place all the ingredients (except the vegetables) in the Instant Pot. Cook on high pressure for 75 minutes, followed by a natural pressure release. Add the vegetables and cook on high pressure for another 5 minutes, followed by a quick release.

Q: Can I freeze this dish?

A: Yes, this dish freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Q: Can I use a different type of kimchi?

A: Yes, you can use any type of kimchi you prefer, such as cabbage kimchi, radish kimchi, or cucumber kimchi.

Q: Is this dish very spicy?

A: The level of spiciness will depend on the type of kimchi you use. Some kimchi is milder, while others are quite spicy. Adjust the amount of kimchi used to your liking. Q: How can I store the leftovers?

A: Keep it in the fridge.