Korean Reuben Sandwiches

By Ingrid Gangestad
Korean-flavored beef and kimchee update this classic pub favorite. Can’t find kimchee? Substitute sriracha-flavored sauerkraut instead.
  • Course: Lunch


  • brown sugar
  • Butter
  • chopped and drained kimchee
  • finely chopped garlic
  • Mayonnaise
  • rice or white vinegar
  • slices white or rye bread
  • soy sauce
  • Swiss cheese
  • thinly sliced deli roast beef
  • toasted sesame oil


  1. In small bowl, stir together brown sugar, vinegar, soy sauce, sesame oil, and garlic.
  2. Heat a 10-11” nonstick skillet over medium-high heat. Pour soy mixture into skillet. Cook and stir about 1 minute or until syrupy. Stir in roast beef until meat is coated with soy mixture
  3. For each Rueben, spread 1/2 tablespoon butter on one side of bread and 1 tablespoon mayonnaise other side of bread. Place 1 slice cheese, 2 tablespoons kimchee and 1/4 of the beef mixture on mayonnaise side of one slice of bread. Top meat with another 2 tablespoons of kimchee and another slice of cheese. Top with another slice of bread, mayonnaise-side down.
  4. Heat clean skillet over medium heat