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Corned beef and Kimchi

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Corned beef and Kimchi


Ingredients for curing:

#7-8 pound Brisket

Salt 5 ounces

Sugar 5 ounces

Mustard seed- 2 ounces

Garlic powder 1 ounce

Ground ginger 1 ounce

Crushed red pepper ½ ounce

4 ounces of rice wine vinegar


Mix all of the ingredients in a bowl and then coat the entire brisket.

Place in a casserole dish, cover with saran wrap and place in the fridge.

Cure for 1-2 days.


Ingredients for braising:

1 bottle prosecco

2 quarts water

1 whole piece of ginger sliced in half

10 cloves of whole garlic

10 ounces of Kimchi- I prefer the chunks of kimchi-*note- depending on your heat threshold, you can rinse the kimchi in cold water. If you like spice, use everything form the jar.

4 ounces of honey

5 ounces of rice wine vinegar

Two heads of green cabbage, cut into eighths




Rinse all of the dry rub off of the brisket

Place brisket in a large pot-

Add all of the ingredients to the pot.

Bring mixture to a boil and then simmer.

Cook the brisket for approx., 3.5 hours or until tender.


Season with salt and pepper, when the meat is tender.

Serve with Garlic mashed or potato latkes

Serve with chopped kimchi on the side.