To me, boondocking recipes are those that, while they need cooking, are dry camp-friendly and do not require refrigeration. Often, when looking up recipes online for this style of camping, you see recipes that require some form of cold, be it a cooler loaded with ice (which becomes a soggy mess later on) or running a refrigerator in camp. If you are dry camping without power, you are likely running a loud generator or using propane. Instead…save the power for what you need – heat, AC, and lights. There’s less kitchen prep, with only a dirty pot and a cooking spoon. That is a win.
While this meal would usually be made with shredded beef, that is a hard-to-source item. Freeze-dried cubed beef can be used, but I generally dislike its texture and taste. It works better if you soak it and then pan-fry it. Freeze-dried hamburger works great, though – it rehydrates evenly and fast. Shredded pork can also be used.
If you prefer a sweeter taste, add more brown sugar; if you like it spicier, increase the amount of red pepper.
Korean Style Beef
In a zip-top bag:
- 2 Tbsp butter powder
- 2 Tbsp brown sugar
- 1½ tsp cornstarch
- 1½ tsp ground ginger
- 1½ tsp granulated garlic
- ¼ tsp red pepper flakes
- 1 cup freeze-dried ground beef
- ½ cup freeze-dried broccoli
- ¼ cup freeze-dried bell pepper
- ¼ cup freeze-dried peas
- 2 Tbsp dried onion
In a quart freezer bag:
- 1 cup instant rice
Also Take:
- 1/3 cup lower-sodium soy sauce (doesn’t need to be chilled)
Directions:
In a small pot, bring 1 cup of water to a boil, add the rice, stir, and cover. Let sit for 15 minutes.
Add 2 cups of water and the soy sauce to a 2-liter pot. Add the dry ingredients and bring to a boil.
Cover tightly and take off the stove. Let sit for 15 minutes.
Stir well, then divide the rice into two bowls and serve the meal over it.
Notes:
For fewer dishes, you can prepare the rice FBC method by adding the rice to a quart freezer bag, placing the bag in an FBC Cozy, adding in boiled water, and letting it sit for 15 minutes. You can also do this in a bowl with a lid, but insulate it to keep the rice warm.
~Sarah