It’s recipe! I can cook! And I’m here to prove it to you with these corned beef & kimchi melts.
It’s been more than a hot second since I’ve gotten down and dirty in the kitchen. My days presently span 10-14 hours and with moving, my weekends aren’t much help in the meal prep/making real food department. I think things will start to normalize a bit more, and which means that thankfully I’ll be eating take out less. It’s wreaking havoc.
A few days ago I made a cake for work and completely screwed up the order of things. Luckily I was able to fix it, but who am I that I can’t remember how to assemble the ingredients for a cake?!
Help me.
So, while I’m back in the kitchen the best I could scrounge at the moment is a sandwich. This corned beef and kimchi melt. This is fine for me because 1) I love sandwiches because they are perfect and 2) it’s more than a sandwich.
In a nod to St. Paddy’s tomorrow and my love of all things Korean, we’re mixing the two up with a corned beef & kimchi melt, a Irish-Korean-American fusion of sorts, once that was actually the brainchild of my Mom. It’s amazing and delicious and one of the few things I could make with the one cast iron pan I have unpacked and a fridge of limited means. Plus, corned beef and cabbage! Reimagined.
I realized also that my last recipe also had kimchi in it. What can I say, I love the stuff. I also re-implore you to make your own, or pick up some from your local Korean grocer. It makes a difference. It really does.
It’s easy: rye topped with horseradish topped with corned beef topped with kimchi topped with super sharp Irish cheddar topped with a top rye. Buttered up and smooshed to perfection with your trustiest cast iron pan and your heaviest tea pot.
And served with your favorite brew and your favorite chips.
I’m pretty sure that’s the Irish way.
Corned Beef & Kimchi Melts
A twist on traditional corned beef and cabbage, these corned beef & kimchi melts is a creative and delicious way to use up St. Patrick's Day leftovers.
Ingredients
- 2 slices good rye bread
- 1/2 TB unsalted butter
- 1/4 pound deli corned beef
- 1 TB horseradish
- 3 TB jarred kimchi
- 1/4 cup shredded extra sharp Irish cheddar cheese
Directions
- Step 1 To one slice of rye bread, spread on the horseradish.
- Step 2 Heat your butter in a saucepan or cast iron skillet over medium heat. When it starts to bubble, place the one slice of bread with the horseradish in it, horseradish side up. Top with slices of corned beef, a layer of the kimchi and sprinkle with the cheese. Cover with the other slice of bread. Reduce to medium heat.
- Step 3 Top the sandwich with a clean plate and place a heavy object (another pan, a full tea kettle, etc) on top to press the sandwich down while it cooks. Cook for 2 minutes until golden brown.
- Step 4 Give the sandwich a flip, and the kettle contraption and cook the second side for about 3 minutes until golden brown. Enjoy!
- Step 5 Cheers!
What a great idea. I mean, you gotta come up with something for all that leftover corned beef! – Kat
My thoughts exactly!