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star 4.7

Korean Corned Beef and Cabbage



  • Serves 4
  • Cooks in 135 mins (15m prep + 120m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

an Irish Korean weekday dinner

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.Place the corned beef brisket in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 2-3 hours or until tender.
  2. 2.In a small bowl, whisk together the gochujang sauce and 1/4 cup of water.
  3. 3.In a large skillet, sauté the shredded cabbage over medium heat until tender.
  4. 4.Slice the corned beef and serve over the sautéed cabbage, drizzled with the gochujang sauce.

lightbulb_outline Tips

  • chevron_rightFor a milder sauce, use less gochujang. For a spicier sauce, add more gochujang.
  • chevron_rightLeftover corned beef can be used in sandwiches or hash.