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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Corned Beef, Cabbage and Kimchi Burrito

[heart_this] · Mar 17, 2011 · 16 Comments

Corned Beef, Cabbage and Kimchi Burrito

A St. Patrick’s Day themed burrito with corned beef, sauteed cabbage, buttered kimchi, melted cheese and a green tomatillo and avocado salsa grilled to perfection.

At some point while planning my St. Patrick’s Day meal I came to realize that St. Patrick’s Day was on a weekday and a particularly busy one at that! I had to change my plans and I decided to go with my all time favourite St. Patrick’s Day meal, the apricot glazed corned beef with sauteed cabbage and colcannon which in addition to being amazingly tasty it is also easy to make since it is a one pot slow cooker recipe. The slow cooker made it perfect for a weekday as you just load it up in the morning, turn it on and it is ready when you get home from work. I ended up making my corned beef dinner a little before St. Patrick’s Day which meant that I got to what I was really after all along, the leftovers, a little earlier!
First up on my list of things to try with the leftover corned beef was this corned beef, cabbage and kimchi burrito ispired by Kogi’s stinky leprechaun burrito. In addition to the corned beef, this burrito includes cabbage sauteed with bacon , kimchi , which is a spicy fermented cabbage, onion and cilantro relish , melted cheese and some avocado salsa verde (because it’s green and it’s St. Patrick’s Day). I have to say that this is one fantastic combination of flavours and textures! The slow cooked juicy and tender corned beef works really well in this spicy burrito covered in gooey melted cheese. The kimchi and salsa verde add just the right amount of heat and the sweet and juicy onions help clean the palate leaving you ready for more. I practically inhaled this burrito and now I want another one but it’s time for a slice of Guinness chocolate cheesecake .
More experiments with corned beef leftovers coming. While supplies last.
Happy St. Patrick’s Day!

Corned Beef, Cabbage and Kimchi Burrito

Corned Beef, Cabbage and Kimchi Burrito

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 1

A St. Patrick’s Day themed burrito with corned beef, sauteed cabbage, buttered kimchi, melted cheese and a green tomatillo and avocado salsa grilled to perfection.

ingredients
  • 1 teaspoon butter
  • 2 tablespoons kimchi, chopped
  • 1/4 cup sauteed cabbage
  • 1/4 pound cooked corned beef, cut into small pieces
  • 2 tablespoons onion and cilantro relish
  • 2 tablespoons avocado salsa verde
  • 1/2 cup monterey jack cheese, grated
  • 1 large (10 inch) tortilla
directions
  1. Melt the butter in a pan over medium heat.
  2. Add the kimchi and saute until most of the moisture has evaporated, about 2-3 minutes.
  3. Assemble burrito and grill until lightly golden brown, about 2-4 minutes per side.
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Grilled Reuben Sandwich
Pineapple Dak Bulgogi Burrito (Korean Spicy Pineapple BBQ Chicken Burrito)
Kimchi Reuben Sandwich

More St Patrickโ€™s Day recipes!

Avocado, Beef, Food, Korean, Low-carb, Main Course, Mexican, Recipe, St Patricks Day

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Reader Interactions

Comments

  1. Heather says

    March 18, 2011 at 12:26 am

    Interesting combo here. You are so creative. I've never had corned beef before and I can't imagine combining kimchi with avocado and cheese, but I am intrigued. I would like a taste ๐Ÿ™‚

    Reply
  2. Belinda @zomppa says

    March 18, 2011 at 12:53 am

    What a great twist on burritos…and kimchi…and corned beef! I love this – the world in your hand.

    Reply
  3. Anonymous says

    March 18, 2011 at 1:43 am

    Looks delicious!! Love your blog. ๐Ÿ™‚

    Reply
  4. We Are Not Martha says

    March 18, 2011 at 2:15 am

    Best St. Patrick's Day meal ever! I never would have thought of it, but it looks and sounds incredible ๐Ÿ™‚

    Sues

    Reply
  5. Healthy and Homemade says

    March 18, 2011 at 2:33 am

    This is so creative!! It sounds and looks amazing =)

    Reply
  6. Anonymous says

    March 18, 2011 at 5:17 am

    That looks amazing!!!

    Reply
  7. jose manuel says

    March 18, 2011 at 7:05 am

    Mmmmmmm, que delica

    Saludos

    Reply
  8. Rosa's Yummy Yums says

    March 18, 2011 at 7:45 am

    A gorgeous burrito! What an amazing combination.

    Cheers,

    Rosa

    Reply
  9. Joanne says

    March 18, 2011 at 10:17 am

    I love how you mixed and matched so many different cultures and flavors in this burrito! Most inventive leftovers ever!

    Reply
  10. julialikesred says

    March 18, 2011 at 3:23 pm

    Hilarious and delicious! I've a large corned seitan loaf that might need to find its way into a cabbage/kimchi burrito.

    Reply
  11. Helene says

    March 18, 2011 at 3:41 pm

    Really nice meal Kevin. I haven't trim Kimchi before.

    Reply
  12. Anonymous says

    March 18, 2011 at 5:03 pm

    This sounds utterly delish! Hubby loves kimchi but it stinks out the fridge so I'm always looking for recipes to use it up quickly, shall have to give this a go ๐Ÿ™‚

    Reply
  13. Culinary Cory says

    March 19, 2011 at 1:18 pm

    Interesting spin of some unique flavors. Sounds good.

    Reply
  14. Deborah Dowd says

    March 20, 2011 at 2:09 am

    This sounds like a recipe with an identity crisis- but it sounds really amazing!

    Reply
  15. Anonymous says

    March 23, 2011 at 4:30 am

    I feel like at a certain point its no longer a burrito, and would be best described as a grilled "corned beef, cabbage and kimchi" wrap. you know? It just seems like you cant call something a burrito unless it has

    Reply
  16. Thailand says

    March 17, 2013 at 9:00 am

    I was looking for a something different and I found it ๐Ÿ™‚ The buritto tasted great.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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