Easy Kimchi Reuben
A quick, crispy-griddled Reuben with a tangy kimchi twist. Melty Swiss, tender corned beef, and bold flavor in minutes.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 4 oz rye bread use 4 slices
- 2 tbsp unsalted butter softened
- 6 oz corned beef thinly sliced
- 4 oz Swiss cheese sliced or shredded
- 0.5 cup kimchi drained well and chopped
- 2 tbsp mayonnaise
- 1 tbsp ketchup
- 2 tsp gochujang or use sriracha
- 1 tbsp dill pickle relish
- 1 tsp rice vinegar
Instructions
Preparation Steps
- Drain and chop the kimchi. Squeeze out excess liquid and set aside.
- Whisk mayonnaise, ketchup, gochujang, relish, and rice vinegar in a small bowl.
- Spread butter on one side of each bread slice.
- Heat a skillet over medium. Place two bread slices, buttered side down, in the pan.
- Layer cheese, corned beef, and kimchi on the bread. Spoon on some dressing.
- Top with more cheese and the remaining bread, buttered side up.
- Griddle until golden and melty, 3–4 minutes per side. Adjust heat as needed.
- Rest 1 minute. Slice and serve with extra dressing for dipping.
Notes
Try pastrami instead of corned beef, or mix half kimchi and half sauerkraut for a milder tang. For extra crisp, press the sandwich with a skillet while grilling. Leftovers reheat well in a toaster oven for 5–6 minutes.
This recipe is an original creation inspired by classic Easy Kimchi Reuben flavors. All ingredient ratios and instructions are independently developed.