Corned beef, pechay (Chinese Cabbage) and potatoes was one of our favorites growing up in foggy Daly City, CA. To be honest, it was not my favorite to begin with but my Dad’s persistence would pay off in due time. It is a lesson that I have to hold tight to because it is not working that well with my kids. Although, they are still on the younger side of taste bud maturation. I am positive that as we got older, my Dad had to have made the dish with two cans of corned beef to keep us from eating the whole entire house. I am actually pretty sure of it because my brother just told me that his kids were able to ace two cans, just night before. So in honor of eating well, I put together this Easy Corned Beef Recipe for everyone to enjoy.

A Slight Change

Of course, the Easy Corned Beef Recipe that I came up with has to be different from what my Dad’s. Instead of the Chinese Cabbage, I stuck with the origin of the veggie but as a request from the “Kor” half of Korpino, I tried it with Gai Lan, or Chinese Broccoli.

The best way to explain gai lan is a cross between broccoli and kale. The flavor of the stalks are very similar to the stalks of broccoli, but even though the texture of cooked Gai Lan is similar to kale, its taste differs. I think that overall it is sweeter and goes very well cooked in the sauce of the dish.

Not to mention, with the texture and taste of gai lan, potatoes are not needed in this dish. So this dish is now even easier than the original. They are definitely still an option but in my opinion, potatoes go better with the texture of pechay. Nutrition wise, gai lan has more carbohydrates than pechay, but also has more dietary fiber.

Actually There is One More Change

I have a different way of adding flavor to my Easy Corned Beef Recipe. Instead of using salt, soy sauce or even patis, I make this an authentic Korpino dish by using beef dasida to make the soup stock. It is easy to use (1 teaspoon per cup of warm water) and the flavor is amazing. You should be able to find this product, or similar, at the Korean section of your local Asian Market.

The Corned Beef Debate

I honestly think that canned corned beef is an underrated source of meat for a dish. Sure it is processed red meat but it is all about a healthy moderation, right?

Of the many choices of the canned delicacy, which one is the best? For the most part, it will come down to availability with your local markets. It is either going to be Libby’s, Hormel, or another slightly more expensive bran from Brazil or New Zealand. Then there are some brands that are popular in the Philippines. After that then you may find some really expensive ones from Australia, which I do want to try sometime. When in doubt, or if you want to play it safe, Libby’s is always the best way to go.

Oddly enough, I tend to make my choice based on the can. I find that cans that use the twist key method of opening are a hit or miss. Sometimes the metal ribbon snaps when turning. When it does break, then you have to use a can opener anyways. Or run the risk cutting a finger trying to pry it open. So, if Libby’s is not available (at and Asian Market for example) I will lean towards one that can be opened with a traditional can opener.

It Really is an Easy Corned Beef Recipe

Once you manage to open your can of corned beef, you have a green light to proceed to vegetable prepping. Chop up your onion and cut your tomato into wedges. For faster cooking, I cut it into 12 wedges. The whole gai lan is edible, but it would not be such a bad idea to cut off the ends. Like asparagus, the ends can get tough to chew on. Then cut them in half, separating them into two piles: stalks and leaves. For easier bites, it is also worthy to cut all of the stalks into single pieces, versus branching out.

At this time, you can also dilute your beef dasida seasoning into warm water. I like to do this right in the measuring cup. Remember, one teaspoon of dasida per cup of water. The final dish pictured was made with four cups of water. Anything between 3 to 4 cups would be perfect.

Cutting the gai lan. Don’t forget to separate the branches from each stalk.

Preheat your pan at a medium to medium high heat. As soon as the pan is heated, coat the bottom with cooking oil. Sauté the onions and tomato wedges until the onions yellow and the skin starts to detach from the tomatoes. Stir well and don’t let the onions burn.

Add your can of corned beef and chop it up with your cooking utensil to separate it from its can mold. Slowly add your beef stock (dasida) and stir. This is where I add in the garlic, smashed in my wooden pestle and mortar. This allows the garlic’s juices and oil to heat up and spread throughout the stock and into the rest of the ingredients.

Adding the corned beef, dasida and crushed garlic.

Just One More Ingredient

Add the gai lan in three parts. First add the stalks and allow them to cook for about 5 minute. Like broccoli, they are an the softer side and do not take very long to cook. Before adding the leaves, reduce your heat to medium. Add half of the leaf pile and stir. Once the leaves lose their rigid form, you will gain room in your pan. Now you can add the remainder of the leaves and stir.

Allow some time to let it simmer. As soon as you are done setting the table, your dish will be ready to be served.

I told you that this was an Easy Corned Beef Recipe! Now add it to your rotation, but remember, in moderation of course.

Enjoy! Don’t forget to plug in the rice cooker and fry up some Shanghai Lumpias, for a great pairing!

Masayang Pagluluto!

Kain na tayo!