Apricot-Glazed Corned Beef with Kimchi and Potato Crisps

I really like authentic dishes that represent their native lands. But, I also like it when chefs fuse two disparate cuisines and pair them in an exciting way. This apricot-glazed corned beef with kimchi does just that.

I took the classic Irish-American corned beef and cabbage dish, and gave it a Korean twist. The corned beef is roasted slowly in the oven with ½ cup of kimchi juice (the red liquid that accumulates inside the kimchi container). This infuses the kimchi with a hint of spiciness; it’s subtle as corned beef has a very strong flavor on its own. If you don’t have easy access to kimchi, you can still make the apricot-glazed corned beef; just substitute water or beer for the kimchi juice. Slow-roasting the corned beef at a low temperature in the oven ensures the meat will be nice and tender.

When creating this dish, I wanted to showcase a variety of flavors: sweet, salty, tangy, and spicy. The corned beef is naturally salty. The sweet apricot glaze pairs perfectly with the corned beef. The tang and spice come from the kimchi, which is served alongside the corned beef. Take a bite of kimchi with the apricot-glazed corned beef and experience the flavors.

The apricot-glazed corned beef with kimchi is incredibly easy to make and requires hardly any preparation. The kimchi is already prepared when you buy it. Just put the corned beef and kimchi juice in a roasting pan, cover with foil and place in the oven. Bake 2 ½ hours, or until a fork easily pierces the meat. Remove the foil, drain the kimchi juice. Pour the glaze over the corned beef and bake for an additional 30 minutes, basting occasionally. Remove from the oven and allow the meat to rest for 25 minutes. Then serve with kimchi and potatoes. You can’t have corned beef without some form of potato!  It’s really that easy.

What are you waiting for? Go make this apricot-glazed corned beef with kimchi and let me know how you like it.

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Apricot-Glazed Corned Beef with Kimchi

Print recipe

Serves	6-8
By author	Rosanna Bell

The apricot-glazed corned beef with kimchi is incredibly easy to make and requires hardly any preparation. The dish is sweet, salty, tangy, and spicy.

Ingredients

• 1 3 to 4 lbs corned beef
• 1/2 cup kimchi juice (the red liquid that accumulates inside the kimchi container)
• 3-4 Cups kimchi
• 1 cup apricot preserves
• 4 Tablespoons water
• 2 Teaspoons mustard powder

Note

You can find kimchi at some grocery stores and most Asian markets.

Directions

Step 1

Preheat the oven to 325°F. Remove corned beef from packaging. Place fat side up into a roasting pan. Pour kimchi juice over the corned beef. Add contents of spice package over the corned beef. Cover the pan with aluminum foil. Bake for 2 1/2 hours, basting occasionally.

Step 2

When the corned beef is nearly done, make the apricot glaze. Combine the apricot preserves and water in a microwaveable dish. Microwave for 1-2 minutes, stirring in between, until the mixture combines. Mix in the mustard powder.

Step 3

Test the corned beef for doneness by inserting a fork into the meat. If the fork easily pierces the meat remove from the oven. Otherwise, continue cooking until it does. Remove the foil. Drain the kimchi juice and pan drippings. Pour the glaze over the corned beef and cook for an additional 30 minutes, basting twice.

Step 4

Remove the corned beef from the oven and let rest for 25-30 minutes. Slice the corned beef and serve with kimchi.