Ingredients: (1 serving)

• 1/4 lb ground beef

• 2 garlic cloves, minced

• 2 tbsp ginger, minced

• 3 green onions, thinly sliced

• 2 tbsp soy sauce

• 2 tbsp light brown sugar

• 2 tsp sesame oil

• 1 tsp rice wine

• 1/2 tsp red chili flakes

• 1/4 cup rice

• Sesame seeds for garnish

• Sriracha Mayo

• 1 egg

Kit Needed:

Skillet (preferably nonstick), stove, pot or cup for cooking the rice (optionally you can bring precooked bagged rice to just reheat), aluminum foil, spatula or spoon

On this trip I used the Trangia Mini Cook Set

Packing Tips:

I freeze the ground beef in a small plastic bag the night before.

Combine the soy sauce, 1 tsp of the sesame oil, chili flakes and the rice wine in a small bottle for transport. This will be added all together during cooking.

Method:

1. Add the rice and water to your bowl or cup. Use one part rice to two parts water. At home I would normally rinse the rice but that step is normally skipped at camp. Place on high heat and cover your pot. (you can use aluminum foil if your pot or bowl does not have a lid) Heat until it comes to a boil and then reduce heat to a simmer. Cook until there is just a very small amount of moisture at the bottom of your pot. (This takes typically about 10 min) Remove and wrap the entire pot in aluminum foil and set aside. The remaining moisture will be absorbed and you will not scorch any rice onto the bottom of your pot.

2. While the water is coming to a boil begin slicing your green onions, garlic and ginger. (save a small amount of the green onion tops for garnish)

3. While the rice continues to absorb the remaining water add the ground beef to your skillet. Cook until browned. Drain any excess fat if present. (at home I would normally add and cook the garlic before adding the beef, to save time at camp I just add everything once the beef has browned)

4. Add the green onions, garlic, and ginger. Stir till combined and continue to cook for a couple minutes.

5. Add the soy sauce mixture and stir to combine. Simmer until the liquid begins to reduce and becomes a bit sticky. Once done, top your rice with the Korean beef. If you don’t want to add an egg to this dish, garnish with the remaining green onion, sesame seeds, a bit of sriracha Mayo and you're ready to eat!

   For those who would like to add an egg

6. Once you’ve topped the rice with the Korean beef. Cover it with the aluminum foil. Wipe out the pan. Add a small amount of sesame oil and fry an egg over easy. Covering your pan with aluminum foil can help speed-up this process. Once your egg is done add and garnish as described above.

   Faster Method:

   Save yourself some time! Just cook the rice and beef ahead of time and carry each in a separate container or ziplock bag. Heat the beef at camp in a pan with a little bit of water until warmed through. Add over warmed precooked rice. Top with some fresh green onion, sesame seeds and sriracha mayo and serve!