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.