Introduction & Inspiration
This Kimchi Corned Beef is a bold, flavorful, and surprisingly delicious fusion dish! I’m always looking for ways to combine different culinary traditions. And to create unique and exciting flavor combinations.
The inspiration for this recipe came from a desire to put a Korean-inspired twist on the classic corned beef. I love the spicy, tangy, and fermented flavors of kimchi. And I thought it would be a perfect complement.
I experimented with different methods of incorporating kimchi into the cooking process. And I found that braising the corned beef in kimchi and its juices created an incredibly flavorful and tender result. This is the recipe.
This dish is perfect for those who enjoy bold flavors and are looking for a new and exciting way to enjoy corned beef. It’s a guaranteed conversation starter. And a culinary adventure.
Nostalgic Appeal (with a Spicy, Fermented Kick)
Corned beef is a dish that evokes a sense of nostalgia and tradition for many, often associated with St. Patrick’s Day celebrations. This recipe takes that familiar dish. And adds a spicy, fermented kick with the addition of kimchi.
Kimchi, a staple of Korean cuisine, is known for its complex flavors and probiotic benefits. It adds a unique and exciting dimension to the traditional corned beef. A modern twist.
This Kimchi Corned Beef is a way to honor tradition while embracing new and exciting flavors. It’s a fusion of cultures. And a celebration of culinary diversity.
It’s the kind of dish that’s perfect for sharing with adventurous eaters. It’s a unique and memorable experience. And it’s sure to become a new favorite for those who love bold flavors.
Homemade Focus
While this recipe uses a pre-brined corned beef, the cooking process and the incorporation of kimchi are what truly make it special. It’s about taking a pre-made ingredient and transforming it into something unique and flavorful.
I’m a strong advocate for homemade food whenever possible. And this recipe is a testament to the fact that even with shortcuts, you can create a truly exceptional dish at home.
The focus here is on the slow-cooking process. And the infusion of flavors from the kimchi and its juices. It’s about creating a harmonious blend of ingredients.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the deliciousness of kimchi and corned beef in a new and exciting way. A culinary adventure.
Flavor Goal
The flavor goal of this Kimchi Corned Beef is to achieve a complex and balanced flavor profile that’s savory, spicy, tangy, and slightly funky. With tender, fall-apart corned beef and flavorful vegetables.
The corned beef provides the primary source of flavor, imparting a salty and savory taste. The kimchi adds spiciness, tanginess, and a unique fermented flavor that permeates the entire dish.
The water helps to create a flavorful braising liquid. The potatoes, carrots, and celery absorb the flavors of the kimchi and corned beef. Creating a hearty and satisfying meal.
The overall effect is a dish that’s both bold and comforting. It’s a flavor explosion that’s sure to wake up your taste buds. It’s a truly unique experience.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Kimchi Corned Beef so special. First, we have the ready-to-cook corned beef. This is the star of the show.
I recommend using a flat-cut corned beef brisket, as it tends to be leaner and more evenly shaped. But you can use any type of corned beef you prefer.
Next, we have kimchi, not drained. This is the key ingredient that gives this dish its unique flavor. Kimchi is a traditional Korean fermented side dish made from vegetables.
Use your favorite brand of kimchi. Or make your own if you’re feeling ambitious! Water is added as needed.
Yukon gold potatoes, quartered, carrots, cut into large chunks, and celery, cut into large chunks, are added later in the cooking process. They absorb the flavorful broth and become tender.
Essential Equipment
You’ll need a few key pieces of equipment:
A large pot or Dutch oven for cooking the corned beef and vegetables.
A cutting board and a sharp knife.
That’s it! This recipe is relatively simple in terms of equipment. The key is to have a good, heavy-bottomed pot that can distribute heat evenly.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 1 (3 ½) pound ready-to-cook corned beef
- 2 (16 ounce) jars kimchi, not drained
- ½ 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
These are the quantities in the recipe.
Remember to use fresh, high-quality ingredients whenever possible. It will make a noticeable difference in the final flavor.
Step-by-Step Instructions
Ready to make some delicious Kimchi Corned Beef? Here’s a detailed, step-by-step guide:
1. Prepare the Corned Beef and Kimchi:
Pour 1 jar of kimchi (including the juices) into a large pot or Dutch oven.
Top with the corned beef brisket.
Cover the corned beef with the second jar of kimchi (including the juices).
Pour in ½ cup of cold water (or more, as needed).
2. Simmer the Corned Beef:
Cover the pot and bring the mixture to a simmer over high heat.
Reduce the heat to low. Cook, covered, until the corned beef is fork-tender, 2 to 3 hours.
Flip the beef over occasionally and drape the kimchi back on top to ensure even cooking and flavor infusion.
3. Add the Vegetables:
Remove the corned beef from the pot and transfer it to a bowl.
Bring the kimchi mixture back to a simmer over high heat.
Add the quartered potatoes, carrot chunks, and celery chunks to the pot.
Cover, reduce the heat to medium-low, and cook until the vegetables are almost tender, 20 to 25 minutes.
4. Return the Beef and Finish Cooking:
Reduce the heat to low. Add the corned beef back to the pot.
Cover and cook on low until the meat is heated through, about 15 minutes.
Taste the broth and add water as needed to adjust the consistency and flavor.
5. Serve:
Slice the corned beef thinly across the grain.
Serve the sliced corned beef in a bowl with the vegetables. Spoon some of the flavorful kimchi broth on top. Enjoy!
Troubleshooting
Even with a well-tested recipe, things can sometimes go wrong. Here are a few potential issues and solutions:
Problem: The corned beef is tough.
Solution: Make sure you’re simmering the corned beef over low heat for a long enough time. The low and slow cooking process is essential for breaking down the tough connective tissue and making it tender. If it’s still tough after 2-3 hours, continue simmering until it reaches fork-tenderness.
Problem: The broth is too salty.
Solution: Next time, rinse the corned beef brisket thoroughly under cold water before cooking it to remove some of the excess salt from the brine. You can also add more water to the broth to dilute the saltiness.
Problem: The vegetables are mushy.
Solution: Make sure you’re adding the vegetables towards the end of the cooking process, as indicated in the recipe. They don’t need as much time to cook as the corned beef. Cut them large.
Problem: The dish is too bland. Solution: This is unlikely given the kimchi, but use more next time.
Problem: The dish is too spicy. Solution: Use a mild kimchi.
Tips and Variations
Here are some tips and variations to help you customize this Kimchi Corned Beef:
Tip: For an even richer flavor, use beef broth instead of water.
Tip: If you don’t have Yukon Gold potatoes, you can use red potatoes or russet potatoes instead.
Tip: To save time, you can use pre-cut vegetables.
Variation: Add other vegetables to the pot, such as parsnips, turnips, or cabbage.
Variation: For a less spicy dish, use a mild kimchi or remove the seeds and membranes from the kimchi before adding it to the pot.
Variation: Garnish the finished dish with chopped green onions or fresh cilantro.
Variation: Serve the corned beef and vegetables with a dollop of sour cream or Greek yogurt.
Variation: Add gochujang (Korean chili paste) for more heat.
Serving and Pairing Suggestions
This Kimchi Corned Beef is a complete meal on its own.
Serving Suggestions:
Serve it hot, in bowls, with plenty of the flavorful kimchi broth.
Serve it with a side of rice or noodles to soak up the broth.
Serve it with a dollop of sour cream or Greek yogurt (optional).
Pairing Suggestions:
This dish pairs well with a variety of beverages.
A cold beer, especially a lager, pilsner, or a Korean beer.
A crisp white wine, such as Riesling or Gewürztraminer.
Soju (a Korean distilled spirit).
For a non-alcoholic option, try sparkling water with a squeeze of lime.
Iced tea or lemonade.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (without any added variations or toppings):
- Calories: Approximately 400-500
- Protein: 30-40 grams
- Fat: 20-30 grams (mostly from the corned beef)
- Carbohydrates: 20-30 grams
- Fiber: 4-6 grams
This is an estimate. This Kimchi Corned Beef is a good source of protein and iron (from the corned beef).
It also provides fiber and vitamins from the vegetables and kimchi. It’s a relatively hearty and calorie-dense meal, due to the corned beef and potatoes.
You can reduce the fat content by using a leaner cut of corned beef and by trimming any visible fat before cooking. The kimchi provides probiotics.
Print
Kimchi Corned Beef
Description
This Kimchi Corned Beef is a bold, flavorful, and surprisingly delicious fusion dish! I’m always looking for ways to combine different culinary traditions.
Ingredients
- 1 (3 ½) pound ready-to-cook corned beef
- 2 (16 ounce) jars kimchi, not drained
- ½ 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
Instructions
1. Prepare the Corned Beef and Kimchi:
Pour 1 jar of kimchi (including the juices) into a large pot or Dutch oven.
Top with the corned beef brisket.
Cover the corned beef with the second jar of kimchi (including the juices).
Pour in ½ cup of cold water (or more, as needed).
2. Simmer the Corned Beef:
Cover the pot and bring the mixture to a simmer over high heat.
Reduce the heat to low. Cook, covered, until the corned beef is fork-tender, 2 to 3 hours.
Flip the beef over occasionally and drape the kimchi back on top to ensure even cooking and flavor infusion.
3. Add the Vegetables:
Remove the corned beef from the pot and transfer it to a bowl.
Bring the kimchi mixture back to a simmer over high heat.
Add the quartered potatoes, carrot chunks, and celery chunks to the pot.
Cover, reduce the heat to medium-low, and cook until the vegetables are almost tender, 20 to 25 minutes.
4. Return the Beef and Finish Cooking:
Reduce the heat to low. Add the corned beef back to the pot.
Cover and cook on low until the meat is heated through, about 15 minutes.
Taste the broth and add water as needed to adjust the consistency and flavor.
5. Serve:
Slice the corned beef thinly across the grain.
Serve the sliced corned beef in a bowl with the vegetables. Spoon some of the flavorful kimchi broth on top. Enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Kimchi Corned Beef journey! Here’s a summary:
Summary: This Kimchi Corned Beef is a flavorful and unique twist on classic corned beef, made by braising the beef in kimchi and its juices, along with potatoes, carrots, and celery. It’s a hearty and satisfying meal that’s perfect for those who enjoy bold flavors.
Q&A:
Q: Can I make this in a slow cooker?
A: Yes. Pour 1 jar of kimchi into a slow cooker. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and cook on low for 6-8 hours. Add potatoes, carrots, and celery. Cover and cook on low 1-2 more hours or until tender.
Q: Can I make this in an Instant Pot?
A: Yes. Pour 1 jar of kimchi into pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cook on high pressure for 90 minutes, followed by a natural pressure release. Add potatoes, carrots, and celery and cook on high pressure for another 5 minutes, followed by a quick pressure release.
Q: Can I make this ahead of time?
A: Yes, this dish tastes even better the next day! The flavors will meld and develop even more as it sits. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze this?
A: Yes. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: I do not have kimchi, what can I use? A: This recipe is very specific to kimchi.