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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.


Read the full recipe after the video.

Recipe Summary

20 mins
2 hrs 45 mins
3 hrs 5 mins
3 1/2 pounds corned beef


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

500 calories; protein 32.5g; carbohydrates 23.2g; fat 30.5g; cholesterol 155.7mg; sodium 2427.5mg. Full Nutrition