A bold twist on the classic deli favorite! Tangy Mother-in-Law’s kimchi, savory corned beef, melty Swiss cheese, and a creamy-spicy gochujang thousand island come together between crispy grilled rye bread. Flavor-packed, comforting, and unforgettable!
Watch the video recipe on our Instagram!
INGREDIENTS (makes 2 sandwiches)
Gochujang Thousand Island Sauce:
- ¼ cup mayonnaise
- 2 tablespoons Mother-In-Law's Everyday Garlic Gochujang Sauce
- 1 tablespoon ketchup
- 1 tablespoon finely chopped pickles or relish
- 1 teaspoon lemon juice (optional)
- ½ teaspoon sugar (optional, to taste)
Kimchi Reuben Sandwich:
- 4 slices rye bread
- 4–6 oz sliced corned beef
- ½ cup Mother-In-Law’s Original Everyday Kimchi, drained well
- 2–4 slices Swiss cheese
- 3–4 tablespoons gochujang thousand island sauce
- 2 tablespoons butter, softened
DIRECTIONS
- In a small bowl, combine mayonnaise, Mother-In-Law's Everyday Garlic Gochujang Sauce, ketchup, chopped pickles, lemon juice, and sugar. Mix until smooth and creamy. Set aside or refrigerate until ready to use.
- Drain the kimchi thoroughly to remove excess moisture to prevent a soggy sandwich.
- Spread gochujang thousand island sauce on one side of each slice of bread.
- Layer corned beef, kimchi, and Swiss cheese between the bread slices to form two sandwiches.
- Heat a skillet over medium heat and grill sandwiches for 3–4 minutes per side, pressing gently, until bread is golden brown and cheese is melted.
- Slice in half and serve warm.
Savory, tangy, creamy, and spicy with crispy buttery bread. This kimchi Reuben is comfort food with a bold Korean kick!
Recipe, videography, and photography by Gina Hanbi Kang