Page 36 - Blog 2015 - Korea in Canada

KoREa In Canada
KoREa-Canada Blog 2015

The second day, we decided to make doenjangJjigae and Pork
galbi.The smell of the Jjigae was just so intoxicating on the dreary day.
We prepared the base of the soup at home and kept it in a little
container, so we just dumped that and the cut up veggies into water,
and boiled on the Coleman stove.

While the soup was cooking, my husband grilled meat and veggies on the barbeque.
He marinated everything the night before we left. He marinated half in a salty sweet galbi
sauce combination, and the other half, he added basil to the marinade. The basil actually
added such an amazing yet subtle flavour. I was really surprised and impressed because my
hubby usually turns his nose up at the smell of any herb that is not specifically Korean, but
he enjoyed this little change as much as I did.

We forgot our kitchen scissors. So once the
meat was thoroughly cooked, he cut it up with a
knife on the cutting board, into bite sized pieces
for everyone to enjoy. He’s been wanted to buy
this metal basket thing from the Superstore all
summer, but I kept telling him we didn’t need it.
He snuck there and bought it the night before camping, and it actually came in handy.

Before we left home, we mixed up some Ssam
Jang (Red pepper paste, doenjang, and minced
garlic), and cut up lots of romaine lettuce to use
as lettuce wraps.We also grilled all of the leftover
veggies (Mushrooms, onions, zucchini, etc, to add
to the wraps).

This camping trip ended up being so much fun! I went from being someone who had
to be dragged to the campground, to someone who can’t wait to go back! It was the second
time in four years that we have been kid free for a night, and it was so relaxing. I missed our
sweet daughter Bobae, but spending time with friends and doing absolutely nothing, was a
real treat.

I’m wondering now, what type of Korean food should we cook next time? Have you
gone camping and made Korean food?

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