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KoReuben - The Korean Reuben
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KoReuben - The Korean Reuben

A Reuben sandwich remade with some Korean ingredients and infusions like gochujang thousand island and lots of kimchi.
Prep Time30 minutes
Cook Time4 hours
curing time5 days
Total Time5 days 4 hours 30 minutes
Course: Main Course
Cuisine: American, Jewish, Korean
Keyword: Homemade, Mash-Up, Sandwich, Spicy
Servings: 4 sandwiches
Calories: 1096kcal

Ingredients

Brisket Cure

  • 3 pound brisket
  • 6 cups water
  • 1.5 teaspoons pink salt (prague powder)
  • 3/4 cup kosher salt
  • 1/2 cup gochujang
  • 1/2 cup pickling spice mix

Brisket Boil

  • 1/2 cup pickling spice
  • 1/2 cup gochujang
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • water

Thousand Island

  • 1 cup mayo
  • 1/4 cup minced pickles
  • 1/4 cup minced kimchi
  • 1 tablespoon minced shallot
  • 1 teaspoon gochugaru
  • 2 tablespoons gochujang
  • juice of 1 lemon
  • salt to taste

Sandwich

  • rye bread
  • corned beef slices
  • kimchi
  • thousand island

Instructions

Cure

  • Heat the water over high heat until it is steaming. Stir in the salts, pickling spice, and gochujang until dissolved. Allow to cool in the fridge fully before adding it to a zip lock bag with the brisket. For different sized briskets, use the guide linked above.
  • Place the brisket into the fridge and allow to rest for 5 days, shaking the bag around once a day to evenly distribute the liquid over the meat.

Boil

  • Strain the brisket from the liquid and rinse the meat to remove excess salt and pickling spices.
  • Place the meat into a large pot and add in the gochujang, pickling spices, honey, and rice vinegar. Pour water in the pot to cover everything. Bring to a simmer and cook about 4 hours until tender but just before it starts falling apart.
  • Strain the meat and allow to cool. Wrap in plastic tightly and store in the fridge until ready to use.

Dressing

  • Mix all the dressing ingredients in a large bowl and stir to combine. Taste and adjust seasonings to your personal tastes. Se aside until ready to use.

Build it

  • Heat a frying pan over medium heat with a little oil. Slice the beef thin and add the strips to the pan to warm, about 2 minutes on each side. Be gentle to not break them up too much.
  • Lightly toast the rye bread and spread with thousand island.
  • Pile the sandwich high with corned beef and kimchi. Serve.

Nutrition

Calories: 1096kcal | Carbohydrates: 51g | Protein: 74g | Fat: 69g | Saturated Fat: 16g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 234mg | Sodium: 22878mg | Potassium: 1614mg | Fiber: 4g | Sugar: 25g | Vitamin A: 434IU | Vitamin C: 18mg | Calcium: 164mg | Iron: 9mg