I ADORE the classic Reuben. Not a white-shirt sandwich, this tasty treat piles cool sauerkraut on a hot corned beef sandwiched and complemented with a sweet and tangy Russian dressing.
Every year, as the crocuses break ground and the days slowly start to get longer, I’m reminded that St. Patrick’s Day is around the corner. With St. Patrick’s Day comes plans of whisky, stouts, corned beef and cabbage, Guinness beef stews, and of course, a Reuben or two.
The Kimchi Reuben is a culinary delight that effortlessly blends the classic Reuben sandwich with the bold and tangy flavors of kimchi. This fusion masterpiece brings together the savory notes of corned beef, melted Swiss cheese, and zesty Russian dressing with the spicy, fermented kick of kimchi. The result? A symphony of textures and tastes that dance on your palate, offering a unique twist on a beloved classic.
The Kimchi Reuben isn’t just a sandwich; it’s a flavor adventure that adds a spicy kick to the traditional Reuben experience, making it a must-try for those seeking a bold and unforgettable culinary journey.
Now, I know I’m not the first person to sub sauerkraut with Korea’s fermented cousin, kimchi. It’s a natural progression of the exploration of tasty flavors. I certainly won’t be the last Kimchi Reuben advocate. Not only is the Kimchi Reuben extraordinarily delicious, sloppy, and comforting— it’s super easy to make. No need to limit your Kimchi Reuben experience to the St. Patrick’s Day season; you can enjoy this sandwich year-round. If you can’t find corned beef, a combination of ham and roast beef could certainly serve as an ample substitute.
This recipe provides for more Kimchi Russian Dressing than needed for your two Reuben sandwiches. All the reason to make more Kimchi Reubens! If you’re feeling adventurous, mix your Kimchi Russian Dressing into a tuna or egg salad. Better yet, top a crisp Crab Louie salad with your Kimchi Russian Dressing for a spicy, light meal!
Ingredients
Kimchi Russian Dressing :
- 1/2cupmayonnaise
- 1/4cupkimchidiced
- 1/4white oniondiced
- 1/4cupketchup
- 1Tbspsriracha
- 1Tbspcapers
Reuben:
- 4slicesrye breadpumpernickel also works
- 4TbspKimchi Russian Dressingsee ingredients above
- 2Tbspbutter
- 1/2poundcorned beefsliced
- 1/2cupkimchisliced and liquid squeezed out
- 8thin slices of Swiss cheese
Instructions
Make Kimchi Russian Dressing:
- Combine mayonnaise, kimchi, onion, ketchup, sriracha, and capers in a container. Refrigerate at least two hours before using. Makes about 1 cup of dressing.
Assemble Reubens (for one sandwich):
- Butter one side of two slices of rye. Spread Russian dressing on the opposite side of each slice of rye.
- With the buttered side of both slices of rye facing down, layer 1/4-pound corned beef on top of the Russian dressing on one slice of rye and top corned beef with half of the sliced kimchi. Ensure you’ve squeezed the liquid out of the sliced kimchi to avoid building a soggy sandwich. On the other slice of rye, layer 4 thin slices of Swiss cheese.
- Heat a medium-sized pan on medium-high heat. Once the pan has reached temperature, place both portions of your sandwich, butter side down, into the pan. Cover the pan with a lid and leave for about 4-5 minutes or until the bread takes on a golden-brown color and the Swiss cheese has begun to melt.
- After your rye has reached a golden-brown color, flip the cheese side of your Reuben onto your corned beef-and-kimchi side of your reuben and press down on your sandwich to allow the cheese to adhere your sandwich together. Toast for another minute, covered. Then give your sandwich a flip and toast for one more minute, covered.
- Remove your sandwich from your pan and let rest for about a minute before cutting it in half. Repeat steps 1-4 for your second Kimchi Reuben. Serve with a cold stout.
Kimchi Reuben
Recipe by Wasian CookeryCourse: Main DishCuisine: American, KoreanDifficulty: Medium
Servings
2
servings
Prep time
10
minutes
Calories
400
kcal
Total time
20
minutes
Pump up your classic Reuben with the addition of kimchi (instead of sauerkraut) and top with a spicy Kimchi Russian Dressing!
Ingredients
- Kimchi Russian Dressing :
1/2 cup mayonnaise
1/4 cup kimchi diced
1/4 white onion diced
1/4 cup ketchup
1 Tbsp sriracha
1 Tbsp capers
- Reuben:
4 slices rye bread pumpernickel also works
4 Tbsp Kimchi Russian Dressing see ingredients above
2 Tbsp butter
1/2 pound corned beef sliced
1/2 cup kimchi sliced and liquid squeezed out
8 thin slices of Swiss cheese
Directions
- Make Kimchi Russian Dressing:
- Combine mayonnaise, kimchi, onion, ketchup, sriracha, and capers in a container. Refrigerate at least two hours before using. Makes about 1 cup of dressing.
- Assemble Reubens (for one sandwich):
- Butter one side of two slices of rye. Spread Russian dressing on the opposite side of each slice of rye.
- With the buttered side of both slices of rye facing down, layer 1/4-pound corned beef on top of the Russian dressing on one slice of rye and top corned beef with half of the sliced kimchi. Ensure you’ve squeezed the liquid out of the sliced kimchi to avoid building a soggy sandwich. On the other slice of rye, layer 4 thin slices of Swiss cheese.
- Heat a medium-sized pan on medium-high heat. Once the pan has reached temperature, place both portions of your sandwich, butter side down, into the pan. Cover the pan with a lid and leave for about 4-5 minutes or until the bread takes on a golden-brown color and the Swiss cheese has begun to melt.
- After your rye has reached a golden-brown color, flip the cheese side of your Reuben onto your corned beef-and-kimchi side of your reuben and press down on your sandwich to allow the cheese to adhere your sandwich together. Toast for another minute, covered. Then give your sandwich a flip and toast for one more minute, covered.
- Remove your sandwich from your pan and let rest for about a minute before cutting it in half. Repeat steps 1-4 for your second Kimchi Reuben. Serve with a cold stout.
