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!