The Kimchi Reuben Recipe is a sophisticated take on the classic deli favorite, replacing traditional sauerkraut with spicy, fermented Korean kimchi. This fusion sandwich offers a perfect balance of salty, tangy, and melty elements, creating a bold, vibrant flavor profile that elevates a familiar comfort food.
Warm, tender meat, gooey cheese, and crisp, fermented cabbage come together in a hearty, satisfying sandwich that is both visually striking and deeply flavorful.
Recipe Overview
- Cuisine – American
- Course – Side Dish
- Total Servings – 3
- Prep Time – 7 minutes
- Cook Time – 8 minutes
- Total Time – 15 minutes
What Is a Kimchi Reuben?
The Kimchi Reuben is a grilled deli-style sandwich traditionally made with sliced corned beef or pastrami. In this version, well-fermented kimchi takes the place of sauerkraut, introducing a sharper, more complex tang that complements the richness of the meat and cheese.
Dark rye or pumpernickel bread forms the base, generously spread with a creamy dressing. The sandwich is grilled until the cheese is perfectly melted and the bread achieves a golden, buttery crunch. The result is a warm, hearty stack that satisfies cravings for both spice and indulgence.
Modern delis and food trucks often feature this variation as a top choice, appealing to those seeking a nuanced, spicy twist on a classic Reuben.
Why Choose a Kimchi Reuben
1. Complex, Layered Flavor
Kimchi adds depth beyond ordinary sauerkraut. Infused with garlic, ginger, and red chili, it introduces umami, heat, and acidity, creating a sophisticated flavor profile.
2. Smart Use of Fermented Ingredients
Older, sour kimchi achieves its best flavor when grilled. The heat softens the spice and mellows the pungency, making it an ideal choice for this sandwich.
3. Delightful Textural Contrast
The combination of crunchy, buttery bread, stretchy melted cheese, tender meat, and crisp kimchi creates a multi-dimensional eating experience. Every bite is both satisfying and exciting.
My First Experience with a Kimchi Reuben
I first encountered the Kimchi Reuben at a bustling street food truck on a cold, windy day. The bright red kimchi caught my eye immediately, and the aroma was enticing.
The first bite revealed tender, savory corned beef, followed by a warm, crunchy, slightly spicy kimchi bite. The melted cheese tied everything together beautifully. When I asked the cook for his secret, he advised:
“Press the sandwich firmly—weight helps the cheese adhere and creates the perfect meld of flavors.”
Ingredients For Making a Kimchi Reuben
- Mayonnaise = 1/2 cup
- Kimchi, diced = 1/4 cup
- White onion, diced = 1/4 cup
- Ketchup = 1/4 cup
- Sriracha = 1 Tbsp
- Capers = 1 Tbsp
- Rye bread (or pumpernickel) = 4 slices
- Kimchi Russian Dressing = 4 Tbsp
- Butter = 2 Tbsp
- Corned beef, sliced = 1/2 pound
- Kimchi, sliced and liquid squeezed out = 1/2 cup
- Swiss cheese, thin slices = 8 slices
Instructions For Making a Kimchi Reuben
(Step by Step)
Step 1
Mix mayonnaise, kimchi, onion, ketchup, sriracha, and capers. Refrigerate at least 2 hours.
Step 2
Butter one side of two slices of rye bread. Spread Russian dressing on the other side.
Step 3
On one slice, layer corned beef and half the kimchi (squeezed dry). On the other slice, layer Swiss cheese.
Step 4
Heat a pan on medium-high. Place buttered sides down, cover, and cook 4–5 minutes until golden and cheese starts melting.
Step 5
Flip the cheese side onto the corned beef side, press lightly, cover, and toast 1 minute. Flip again and toast 1 more minute.
Step 6
Let the sandwich rest 1 minute, then cut in half and serve. Repeat for the second sandwich.
Nutritions Information
- Calories = 620 kcal
- Carbohydrates = 38 g
- Fat = 36 g
- Protein = 28 g
- Sugar = 6 g
- Sodium = 1,700 mg
Frequently Asked Questions
What type of kimchi works best?
Older, well-fermented cabbage kimchi delivers the deepest flavor.
Is the sandwich very spicy?
The richness of the cheese and bread balances the kimchi, creating a mild, approachable heat.
Can I use turkey instead of corned beef?
Yes, sliced turkey creates a lighter “Rachel” version.
Which cheese melts best?
Swiss or Gruyère are ideal for a smooth, even melt.
Do I need a sandwich press?
No—a heavy skillet and spatula work just as effectively.
Recommended Accompaniments
Dill Pickle Spears
Their acidity and crispness balance the rich, fatty meat, providing a classic flavor contrast.
Sweet Potato Fries
The natural sweetness complements the spicy kimchi and adds a soft, satisfying texture.
Creamy Potato Salad
A cool, mild side dish that tempers the heat and completes the meal.
Recipe Tips for the Perfect Kimchi Reuben
- Squeeze excess liquid from kimchi to keep the bread crisp.
- Butter the bread fully to ensure even browning.
- Cook over low heat to allow the cheese to melt evenly without burning the bread.
- Chop kimchi finely for easier bites.
- Apply dressing to both slices for maximum flavor.
- Use thick bread slices to support the dense filling.
- Press the sandwich down with a heavy pot or pan for optimal cohesion.
Conclusion
The Kimchi Reuben is a bold, elevated twist on a classic deli staple. It delivers a perfect balance of salty, spicy, tangy, and melty flavors, combined with a pleasing contrast of textures.
For a satisfying, gourmet sandwich experience, try making a Kimchi Reuben tonight. Use the sourest kimchi you have on hand, press it well, and enjoy a melty, flavorful bite that’s sure to impress.
Happy grilling—and enjoy your bold, flavorful meal!
Discover More Delicious Recipes
- Gochujang Baked Beans Recipe
- Turkey Soufflé Recipe
- Creamy Gochujang Lentils Recipe
- Mayak Egg Salad Sandwich Recipe
Kimchi Reuben Recipe
Ingredients
- Mayonnaise = 1/2 cup
- Kimchi diced = 1/4 cup
- White onion diced = 1/4 cup
- Ketchup = 1/4 cup
- Sriracha = 1 Tbsp
- Capers = 1 Tbsp
- Rye bread or pumpernickel = 4 slices
- Kimchi Russian Dressing = 4 Tbsp
- Butter = 2 Tbsp
- Corned beef sliced = 1/2 pound
- Kimchi sliced and liquid squeezed out = 1/2 cup
- Swiss cheese thin slices = 8 slices
Instructions
- Mix mayonnaise, kimchi, onion, ketchup, sriracha, and capers. Refrigerate at least 2 hours.
- Butter one side of two slices of rye bread. Spread Russian dressing on the other side.
- On one slice, layer corned beef and half the kimchi (squeezed dry). On the other slice, layer Swiss cheese.
- Heat a pan on medium-high. Place buttered sides down, cover, and cook 4–5 minutes until golden and cheese starts melting.
- Flip the cheese side onto the corned beef side, press lightly, cover, and toast 1 minute. Flip again and toast 1 more minute.
- Let the sandwich rest 1 minute, then cut in half and serve. Repeat for the second sandwich.
Notes
- Squeeze excess liquid from kimchi to keep the bread crisp.
- Butter the bread fully to ensure even browning.
- Cook over low heat to allow the cheese to melt evenly without burning the bread.
- Chop kimchi finely for easier bites.
- Apply dressing to both slices for maximum flavor.
- Use thick bread slices to support the dense filling.
- Press the sandwich down with a heavy pot or pan for optimal cohesion.
