Bulgogi, traditionally enjoyed with rice or as lettuce wraps, is to Koreans what phở is to the Vietnamese, matzo ball soup to the Jewish, the taco is to the Mexicans, and spaghetti and meatballs are to Italian-Americans. It’s the single Korean dish that has transcended far beyond its humble, and also some royal roots. Everyone has their own rendition of this sweet and savory meat dish, there’s no single “this is it” recipe. It’s even been popularized by Korean-American chef and restaurateur, Roy Choi, when he opened up the Kogi BBQ Taco truck in Los Angeles where he combined the City of Angel’s two favorite foods, Mexican and Korean, together into a taco. And now, you too can enjoy this unique blend of cultures at camp.

Pizza at camp? Yes you can. With the portable and versatile pizza ovens out there these days, you can easily transport one to the campsite. And with some smart prep at home, assembling and baking up that pie in the open air is a breeze.

Long days on the trail should always be rewarded with a good, hot meal. Especially those days where it’s been the perfect hiking temperature —you know what I mean, those not to hot, not too sweaty, blue sky days. But as soon as the sun starts dipping, it gets a bit chilly. Nothing hits that chilly spot harder than a noodle soup. Not many noodle soups touch the inner soul as like budae jjigae, Korean army stew.

This is a meal for those lazy days at camp when you roll in late but need something that would hit the inner core of your being. Or, it’s for those colder nights when a sandwich just won’t do. It’s quick to put together, and quick to cook up.