Description
Corned beef is a dish with a rich history, often associated with Irish-American cuisine. Kimchi, on the other hand, is a staple of Korean cuisine, a fermented dish known for its pungent, spicy, and sour flavors
Ingredients
modifications:
- 1 (3 ½ pound) ready-to-cook corned beef brisket
- 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
- Extra kimchi brine (reserved from the jars)
- Dill pickle spears (for serving)
For the Optional Quick-Pickled Cucumbers:
- 1 cucumber, thinly sliced
- ¼ cup rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Instructions
Step 1: Prepare the Quick-Pickled Cucumbers (Optional). If making the quick-pickled cucumbers, combine the thinly sliced cucumbers, rice vinegar, sugar, and salt in a small bowl. Stir well and let sit at room temperature for at least 15 minutes, or refrigerate for longer.
Step 2: Combine Kimchi and Corned Beef. Pour one jar of kimchi (including the liquid) into a large pot or Dutch oven. Place the corned beef brisket on top of the kimchi. Pour the second jar of kimchi (including the liquid) over the corned beef.
Step 3: Add Water. Add ½ cup of cold water to the pot. You may need to add more water later, depending on the size of your pot and the amount of liquid in the kimchi.
Step 4: Bring to a Simmer. Cover the pot and bring the mixture to a simmer over high heat.
Step 5: Reduce Heat and Simmer. Once simmering, reduce the heat to low. Cover and cook 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.
Step 6: Remove Corned Beef. After 2-3 hours, remove the corned beef from the pot and transfer it to a bowl or plate.
Step 7: Add Vegetables. Bring the kimchi mixture in the pot back to a simmer over high heat. Add the quartered potatoes, carrot chunks, and celery chunks.
Step 8: Cook Vegetables. Cover the pot, reduce the heat to medium-low, and cook until the vegetables are almost tender, 20 to 25 minutes.
Step 9: Return Corned Beef to Pot. Reduce the heat to low. Add the corned beef back to the pot, nestling it among the vegetables. Cover and cook on low until the meat is heated through, about 15 minutes.
Step 10: Adjust Liquid (if needed). Taste the broth and add more water if needed to reach your desired consistency. You can also add a little extra reserved kimchi brine for an extra punch of flavor.
Step 11: Slice and Serve. Thinly slice the corned beef across the grain. Serve in bowls with the vegetables and kimchi broth.
Step 12: Garnish and Enjoy! Garnish with the quick-pickled cucumbers (if using) and serve with chilled dill pickle spears on the side.
