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Work Lunch: Corned Beef Gimbap

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

A fun way to enjoy canned corned beef
Servings 2 gimbap rolls
Author Jhuls @ The Not So Creative Cook

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

  1. Instructions:

Prepare the filling:

  1. 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.

  2. Cook the corned beef: Sauté the corned beef in oil, garlic, and onions. Set aside when cooked.
  3. Fry the eggs until well done. Roll and then cut into strips.
  4. To a pan, add spinach, sesame oil and salt. Cook until the spinach is wilted.

Assemble the Gimbap:

  1. Lay a sheet of nori on your work surface.
  2. 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.)
  3. Arrange the shredded corned beef, spinach, and egg strips in a line across the center of the rice.
  4. Carefully lift the nori sheet starting from the edge with the filling and roll the gimbap tightly into a cylinder.
  5. 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.

  6. 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. 

 

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