Best 2 Kimchi Corned Beef Recipes
Unleash your taste buds on a culinary adventure with Kimchi Corned Beef, a delectable fusion of Korean and Irish flavors that will tantalize your senses. This innovative dish combines the tangy, spicy kick of kimchi with the savory richness of corned beef, resulting in a symphony of flavors that dance on your palate. Whether you're a kimchi aficionado or a corned beef enthusiast, this recipe promises an extraordinary gastronomic experience.
In this comprehensive guide, you'll embark on a culinary journey through three distinct variations of Kimchi Corned Beef. The first recipe showcases a classic combination of kimchi, corned beef, and a blend of aromatic spices, slow-cooked to perfection for a fall-off-the-bone tenderness. The second recipe introduces a delightful twist with a tangy kimchi cream sauce, adding a creamy richness that complements the spicy kimchi and savory corned beef. Finally, the third recipe presents a creative twist on traditional corned beef sandwiches, featuring tender kimchi corned beef nestled between layers of buttery, toasted rye bread and topped with gooey melted cheese.
Each recipe is meticulously crafted to guide you through the process, ensuring successful culinary creations. Embark on this flavor-packed adventure and discover the harmonious marriage of kimchi and corned beef, a culinary masterpiece that is sure to impress your taste buds and leave you craving more.
CORNED BEEF KIMCHI FRIED RICE
There's nothing quite as deeply and profoundly flavorful as caramelizing fermented foods, which is why you've got to try this kimchi fried rice and top it with 2 poached or fried eggs; the runny yolk will mix into and moisten the rice, taking this to a whole other level. The poached egg also paired quite nicely with my 'landweed' garnish, some fresh nasturtium from my garden, as it does with the much more traditional shredded seaweed.
Provided by Chef John
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Drain kimchi over a pot, reserving the juice.
- Meanwhile, coat a pan with olive oil and add corned beef.
- Chop kimchi into small chunks; add to the pan. Place pan over medium-high heat. Cook and stir until mixture is browned to your liking, 4 to 7 minutes. Add rice, kimchi juice, water, and gochujang.
- Mix rice mixture together and spread evenly over the pan; cook for 3 to 4 minutes. Mix and pat rice down again. Continue cooking, mixing and pressing rice every 3 to 4 minutes, until evenly browned and crusty, 12 to 15 minutes total.
- Mix green onion, sesame seeds, and sesame oil into the fried rice. Taste and season with soy sauce. Stir again. Transfer fried rice to serving bowls.
Nutrition Facts : Calories 603.4 calories, Carbohydrate 81.8 g, Cholesterol 20.8 mg, Fat 24.7 g, Fiber 3.1 g, Protein 12.8 g, SaturatedFat 4.3 g, Sodium 1038.5 mg, Sugar 4.9 g
KIMCHI CORNED BEEF
Instead of the same old corned beef and cabbage recipe every year, try this new and exciting Korean twist on the St. Patrick's Day staple. The spicy fermented cabbage adds a lot of extra savoriness, not only to the meat, but even more so to the vegetables. The potatoes especially soak up a surprising amount of flavor, and may be my favorite part of the whole dish. Garnish with sliced green onions.
Provided by Chef John
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 3h5m
Yield 10
Number Of Ingredients 6
Steps:
- Pour 1 jar of kimchi into a pot. Top with corned beef and cover with the second jar of kimchi. Pour in water. Cover and bring to a simmer over high heat. Reduce heat to low. Cook, covered, until fork-tender, 2 to 3 hours. Flip over the beef occasionally and drape kimchi back on top.
- Remove corned beef to a bowl. Bring kimchi mixture back to a simmer over high heat. Add potatoes, carrots, and celery. Cover, reduce heat to medium-low, and cook until almost tender, 20 to 25 minutes. Reduce heat to low and add beef back in. Cover and cook on low until meat is heated through, about 15 minutes. Taste the broth and add water as needed.
- Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.
Nutrition Facts : Calories 500.1 calories, Carbohydrate 23.2 g, Cholesterol 155.7 mg, Fat 30.5 g, Fiber 3.3 g, Protein 32.5 g, SaturatedFat 10.1 g, Sodium 2427.5 mg, Sugar 2.4 g
Tips:
- Choose the Right Corned Beef: Select a high-quality corned beef brisket with good marbling for a flavorful and tender result.
- Use Fresh Kimchi: Opt for fresh, homemade, or high-quality store-bought kimchi for the best flavor and texture.
- Customize the Spice Level: Adjust the amount of gochujang (Korean chili paste) and kimchi to suit your preferred spice level.
- Don't Overcook the Corned Beef: To ensure the corned beef stays tender and juicy, avoid overcooking it. Check the internal temperature with a meat thermometer to ensure it reaches the desired doneness.
- Garnish Generously: Top the kimchi corned beef with a variety of garnishes such as sliced green onions, sesame seeds, and fresh herbs like cilantro or parsley for an extra layer of flavor and visual appeal.
Conclusion:
Kimchi corned beef is a unique and flavorful dish that combines the tangy, spicy notes of kimchi with the savory, tender corned beef. This fusion of Korean and Irish cuisine creates a delightful culinary experience that is perfect for special occasions or casual gatherings. Whether you serve it as a main course with rice or vegetables or incorporate it into sandwiches or tacos, kimchi corned beef is sure to impress your taste buds and leave you craving for more. So, gather your ingredients, follow the step-by-step instructions, and indulge in this delicious and unforgettable dish.
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