Kimchi Corned Beef Recipes

CORNED BEEF KIMCHI FRIED RICE

Corned Beef Kimchi Fried Rice image

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

Ingredients

1 ¼ cups kimchi, or to taste
2 tablespoons olive oil
1 ½ cups diced fully cooked corned beef
3 cups cold cooked rice
¼ cup water
2 tablespoons gochujang (Korean hot pepper paste)
½ cup sliced green onion
2 teaspoons toasted sesame seeds
2 teaspoons sesame oil, or to taste
¼ teaspoon soy sauce

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

Kimchi Corned Beef image

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

Ingredients

1 (3 1/2) 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

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

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