Ingredients
Scale
To make this unique and flavorful corned beef dish, you’ll need:
- Protein & Broth Base:
- 1 (3 1/2-pound) ready-to-cook corned beef
- 2 (16-ounce) jars kimchi, not drained (or about 4 cups kimchi)
- ½ cup cold water, or as needed
- Vegetables:
- 2 pounds Yukon gold potatoes, quartered
- 3 large carrots, cut into large chunks
- 2 ribs celery, cut into large chunks
Instructions
- Prepare the Kimchi Base:
- Pour 1 jar of kimchi into a large pot.
- Place corned beef on top, then cover with the second jar of kimchi.
- Add ½ cup water.
- Simmer the Corned Beef:
- Cover and bring to a simmer over high heat.
- Reduce heat to low and cook for 2 to 3 hours, flipping the corned beef occasionally and draping the kimchi back on top.
- Cook the Vegetables:
- Remove the corned beef to a bowl and bring the kimchi broth back to a simmer over high heat.
- Add potatoes, carrots, and celery.
- Reduce heat to medium-low, cover, and cook for 20-25 minutes, until almost tender.
- Finish Cooking:
- Reduce heat to low, return corned beef to the pot, cover, and let it warm for about 15 minutes.
- Taste the broth and add water if needed.
- Slice & Serve:
- Thinly slice the corned beef and serve with the vegetables.
- Spoon kimchi-infused broth over the dish for added flavor.
- Garnish with sliced green onions if desired.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Cuisine: Korean-Irish Fusion
Nutrition
- Serving Size: 10 (yields 3 ½ pounds corned beef)
- Calories: 500 per serving