Lately, we’ve been spending a lot on food. I believe I deserved everything I wanted to eat – burgers, pasta, any food that would satisfy my cravings or provide comfort when I am stressed. So what happened? Whenever stressed at work, I would run to the grocery store to buy myself ice cream or order some of my favorite donuts. It became a habit, a very bad one. Not only is it bad for my health (stress eating), but it also breaks my wallet.
Another bad habit of mine is hoarding food items! As expected, I wouldn’t remember them until the expiry date is near, or worse, already expired.
So, this month, my BFF told me it’s better to limit our spending on food. I was sad at first, to be honest, but I also realized that maybe she was right. And maybe, just maybe, if I can control myself, I won’t worry too much about my credit card payment at the end of the month. Well, let’s see.
I read this joke before:
“People think I’m rich because I spend a lot of money. Hey! I’m just irresponsible.”
Yep! That’s me!! 🤣
Anyway, I decided to use whatever we have on hand for this month’s work lunch. For the first week of September, it’s canned corned beef (a result of my hoarding when I was in the Philippines 😅).
Filipinos usually serve canned corned beef (after sautéing) with fried rice and eggs. But I made it fun by creating Corned Beef Gimbap/Kimbap.
The Corned Beef Gimbap turned out delicious. Although I haven’t seasoned my rice, I did enjoy every bite, especially with rolled omelette and kimchi.
For the other half of corned beef, I enjoyed it with rice, scrambled eggs, and air-fried broccoli.
Sharing at: Happiness Is Homemade | FIESTA FRIDAY #502 | What’s for Dinner? Sunday link up #437 | LOU LOU GIRLS FABULOUS PARTY 493 |
Corned Beef Gimbap
Ingredients
- 2 nori sheets
- 1/2 cup cooked sushi rice
- 1 handful of spinach
- 2 large eggs
- 1 can of corned beef
- Sesame oil
- Salt to taste
Instructions
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Instructions:
Prepare the filling:
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For 1 1/2 cups of cooked sushi rice: Use any brand of sushi rice and follow the package instructions. I used this brand. (Here’s how I cooked the sushi rice: (1) I weighed 125g of uncooked sushi rice and washed it 3 times. (2) I added 215ml (3/4 cup + 2 tbsp) of water and then cooked it using a rice cooker.) 125g of uncooked rice yields about 1 1/2 cups of cooked rice. I measured the cooked rice using the standard measuring cup, which means 1 cup = 250ml, not the rice cooker cup.
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Cook the corned beef: Sauté the corned beef in oil, garlic, and onions. Set aside when cooked.
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Fry the eggs until well done. Roll and then cut into strips.
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To a pan, add spinach, sesame oil and salt. Cook until the spinach is wilted.
Assemble the Gimbap:
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Lay a sheet of nori on your work surface.
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Wet your hands with water and take a handful of sushi rice. Spread it evenly over the nori, leaving about 2 inches of nori at the top edge. (Note: You can season your rice with few drops of vinegar, salt, and sugar before using.)
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Arrange the shredded corned beef, spinach, and egg strips in a line across the center of the rice.
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Carefully lift the nori sheet starting from the edge with the filling and roll the gimbap tightly into a cylinder.
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Use a sharp knife to slice the gimbap into bite-sized pieces, ensuring to brush the top and sides of the gimbap with sesame oil before cutting.
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Serve the Corned Beef Gimbap with mayo, pickled radishes, or kimchi on the side.
Recipe Notes
I used 180 grams of canned corned beef. I used half for the gimbap, and the other half with rice, scrambled eggs and air-fried broccoli.
