Kimchi Corned Beef - St. Patrick's Day Recipe
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Date: 2019-07-25
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Comments and reviews: 10
brikrantz1
Hey, Chef John Excellent idea. My wife makes homemade kimchi all the time and we usually end up giving half of it away. I used a point end beef brisket and the cool thing was being able to insert a layer of kimchi into the middle of the brisket. Other than that, I used chicken stock for some added liquid about halfway through. Delicious as can be, and my wife used the dregs for kimchi soup with rice. How about a Food Wishes kimchi recipe? I'll let you know how my wife does it.
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Hey, Chef John Excellent idea. My wife makes homemade kimchi all the time and we usually end up giving half of it away. I used a point end beef brisket and the cool thing was being able to insert a layer of kimchi into the middle of the brisket. Other than that, I used chicken stock for some added liquid about halfway through. Delicious as can be, and my wife used the dregs for kimchi soup with rice. How about a Food Wishes kimchi recipe? I'll let you know how my wife does it.
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Kyle Young
Hey Chef John. I can't access foodwishes. blogspot. com because of this error: Attackers might be trying to steal your information from www. foodwishes. blogspot. com (for example, passwords, messages, or credit cards. Learn moreNET: :ERR_CERT_COMMON_NAME_INVALID I tried all the Google fixes on my end and none of them worked. The last resort it said was to contact the owner of the website, so, here I am, doing that in the only way I know how. Do you know anything about this?
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Hey Chef John. I can't access foodwishes. blogspot. com because of this error: Attackers might be trying to steal your information from www. foodwishes. blogspot. com (for example, passwords, messages, or credit cards. Learn moreNET: :ERR_CERT_COMMON_NAME_INVALID I tried all the Google fixes on my end and none of them worked. The last resort it said was to contact the owner of the website, so, here I am, doing that in the only way I know how. Do you know anything about this?
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chokkan7
If I might, a couple of suggestions: The kimchi itself won't need to cook this long. Drain the liquids to use as you did, but just put the napa cabbage pieces in about 30 minutes before it's done. Instead of celery, you might try some quartered, blanched bok choy, also about 30 minutes before it's done. The stalks will provide some crunch (provided they're not overcooked, as well as some green. Other than that, it looked like an interesting experiment.
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If I might, a couple of suggestions: The kimchi itself won't need to cook this long. Drain the liquids to use as you did, but just put the napa cabbage pieces in about 30 minutes before it's done. Instead of celery, you might try some quartered, blanched bok choy, also about 30 minutes before it's done. The stalks will provide some crunch (provided they're not overcooked, as well as some green. Other than that, it looked like an interesting experiment.
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Patrick Chadd
I made this tonight with the Corned Round of Beef - SO AMAZING - and definitely better than the corned brisket if you can get it. I found my Corned Round of Beef at BJ's. I added new potatoes, real baby carrots and some VERY fermented kimchi I had in the fridge. I did it in my Instant Pot so it was ready in 50 minutes - so very, very delicious Tomorrow Corned Beef Kimchi Fried Rice with the poached egg Thanks Chef John
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I made this tonight with the Corned Round of Beef - SO AMAZING - and definitely better than the corned brisket if you can get it. I found my Corned Round of Beef at BJ's. I added new potatoes, real baby carrots and some VERY fermented kimchi I had in the fridge. I did it in my Instant Pot so it was ready in 50 minutes - so very, very delicious Tomorrow Corned Beef Kimchi Fried Rice with the poached egg Thanks Chef John
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Tommy Lightfoot
Chef John, do you ever get recipe suggestions from fans? I've been following you for YEARS and have always wanted to share a recipe of mine with you (partly because I know you could put your own flair into it and help me find an even better way to make it, and partly because I have a feeling you might like it just the way it is)It's a Habanero-Citrus Shrimp Pasta dish.
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Chef John, do you ever get recipe suggestions from fans? I've been following you for YEARS and have always wanted to share a recipe of mine with you (partly because I know you could put your own flair into it and help me find an even better way to make it, and partly because I have a feeling you might like it just the way it is)It's a Habanero-Citrus Shrimp Pasta dish.
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Chul-Jae Lee
Ive been thinking about cooking corned beef and kimchi together but every st. Patricks Day I ended up cooking the traditional way because I didnt want to ruin my once a year boiled dinner by experimenting. But now with your recipe and tips, I can try. Thank you. Btw, we Koreans usually cook pork belly with very aged kimchi.
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Ive been thinking about cooking corned beef and kimchi together but every st. Patricks Day I ended up cooking the traditional way because I didnt want to ruin my once a year boiled dinner by experimenting. But now with your recipe and tips, I can try. Thank you. Btw, we Koreans usually cook pork belly with very aged kimchi.
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Daniel Kim
If you guys can get your hands on some lovingly made home made kimchi (this is when you call up your korean homies xD)Its usually at least 100x better than the stuff you can buy at any market (Seriously its sort of the taste and see kinda thing)Interesting recipe tho. Kinda like an odd fusion style haha
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If you guys can get your hands on some lovingly made home made kimchi (this is when you call up your korean homies xD)Its usually at least 100x better than the stuff you can buy at any market (Seriously its sort of the taste and see kinda thing)Interesting recipe tho. Kinda like an odd fusion style haha
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Tralfaz
Just topped off my corned beef stash for the year. As St. Patty's Day comes, I hit the stores for whatever is on sale and try to get at least 6 small ones and throw them in the freezer. Every couple months, I break one out for a couple sandwiches and, God's gift to food, corned beef hash.
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Just topped off my corned beef stash for the year. As St. Patty's Day comes, I hit the stores for whatever is on sale and try to get at least 6 small ones and throw them in the freezer. Every couple months, I break one out for a couple sandwiches and, God's gift to food, corned beef hash.
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R. McBride
TIP: When you take the meat out to stand, before you add your veggies to the pot, scrape all sides with a knife to get the spices off. They've already done their job. Thanks for the reminder I have to run by the store this week and get my corned beef and fixin's Kind of snuck up on me.
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TIP: When you take the meat out to stand, before you add your veggies to the pot, scrape all sides with a knife to get the spices off. They've already done their job. Thanks for the reminder I have to run by the store this week and get my corned beef and fixin's Kind of snuck up on me.
reply
joapps
for enhanced flavor, add 1 tblspn sesame seed oil and a touch of salt (to taste. also (optional but to enhance even more)1 tblspn red pepper flakes2 teaspn go-chu-jang paste (if available)1 teaspn soysauce spam or chunks of pork pieces are a good/ better substitute for the corn beef
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for enhanced flavor, add 1 tblspn sesame seed oil and a touch of salt (to taste. also (optional but to enhance even more)1 tblspn red pepper flakes2 teaspn go-chu-jang paste (if available)1 teaspn soysauce spam or chunks of pork pieces are a good/ better substitute for the corn beef
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