Gochujang Glazed Corned Beef Reuben

Ingredient list:

1 3lbs @thecedarmarket corned beef deckle
1 yellow onion, diced
2 tbsp @ofood gochujang
4 tbsp honey
1 tbsp soy sauce
1/4 cup water
2 tbsp mayonnaise
@clevelandkitchen kimchi
@daiya cheddar cheese
@yonispretzelchallah pretzel challah rolls

Recipe created for Cedar Market by: @Foodkidsandsleep

The thing I love most about this dish is that it takes classically Jewish soul food and fuses it with the flavors of Seoul. Subbing gochujang for duck sauce, kimchi for sauerkraut, and reduced pan juices for Russian dressing. Sure you could make this with packaged corned beef, but my way is cheaper, practically as easy, and exponentially more delicious. The pretzel bun isn’t a must, but it kinda is… ya know!

Cooking Instructions

Add your sliced onions to a baking dish and top with the corned beef deckle. Mix together your glaze components of: gochujang, 2 tbsp of honey, and 1 tbsp soy sauce. Cover and bake at 300℉ for 3 hours.

After 3 hours remove from oven & uncover. Then transfer the deckle to rest and pour the braising liquid into a pot. (You can strain out the onions or blitz them with an immersion blender). Reduce until thick. Then add mayonnaise and 2 tbsp of honey and mix to make your sauce.

Slice the corned beef against the grain, into thin slices. Now it’s time to build your sandwich.

Slice the pretzel roll in half. Add sauce. Top with a few slices of corned beef. Add kimchi and “cheese,” then top with some more sauce and place the other half of the roll on top. Wrap sandwich in foil and bake for five minutes to melt the cheese (or press in a pan or panini press).

Unwrap and enjoy!