Kimchi Corned Beef

5.0
(3)
3 Reviews
4 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on March 4, 2025
4
a serving of Chef John's Kimchi Corned Beef: sliced corned beef with potatoes, carrots, cabbage, and kimchi in a shallow white bowl on a black placemat
4
4
4
Prep Time:
20 mins
Cook Time:
2 hrs 45 mins
Total Time:
3 hrs 5 mins
Servings:
10
Yield:
3 1/2 pounds corned beef
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 10 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. Slice corned beef thinly and serve in a bowl with the vegetables; spoon some broth on top.

Chef's Notes:

If you don't have jars, measure about 4 cups of kimchi. Large pieces are preferable.

I used a corned beef made from the round, instead of the traditional brisket. If you do decide to go this lower fat option, be sure not to cook it too long. The fork should pierce the meat without too much force, but we do not want to meat falling apart, as it will become dry and chalky.

Nutrition Facts (per serving)

500 Calories
31g Fat
23g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 500
% Daily Value *
Total Fat 31g 39%
Saturated Fat 10g 51%
Cholesterol 156mg 52%
Sodium 2428mg 106%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 12%
Total Sugars 2g
Protein 33g 65%
Vitamin C 49mg 55%
Calcium 112mg 9%
Iron 4mg 21%
Potassium 557mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.