Korean Reuben Sandwiches

Korean-flavored beef and kimchee update this classic pub favorite. Can’t find kimchee? Substitute sriracha-flavored sauerkraut instead.

Servings: 4


  • 1 tablespoon brown sugar
  • 1 tablespoon rice or white vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon finely chopped garlic
  • 1/2 pound thinly sliced deli roast beef, coarsely chopped
  • 8 large slices wheat or rye bread
  • 8 slices Swiss cheese
  • 1 cup chopped and drained kimchee
  • 1/2 cup mayonnaise
  • 4 tablespoons butter


  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; remove from heat. Place beef in medium bowl; wash skillet.
  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; place 2 sandwiches in pan. Cook until bread is toasted and golden brown, 2 to 3 minutes. Turn and cook until second side is golden brown and cheese is melted, pressing down on sandwich with spatula. Repeat with remaining sandwiches.