CreatripTeam

Chef Yoon Ji-a shares three easy, flavorful camping recipes that lift outdoor meals beyond just grilled meat. She recommends bringing a 2-in-1 hand blender-chopper (a compact electric kitchen tool) to simplify prep: blending, chopping and whipping on site. Recipe highlights: 1) Matcha Coconut Whipper — a refreshing drink of whipped matcha (green tea powder) cream over coconut water, perfect for warm moments after pitching a tent. 2) Tomato & Pepper Soup — a soothing, bright soup made from tomatoes, bell peppers, onion and garlic, finished with Greek yogurt and a homemade basil-lemon oil (basil-lemon oil: basil leaves steeped with lemon zest and extra virgin olive oil) for a gentle morning recovery after late-night drinks. 3) Chipotle Sauce Homemade Burger — use chopped beef (beoseopsal: a beef cut) and bacon to form juicy patties; assemble with brioche buns, lettuce, tomato, avocado and a spicy chipotle sauce. Each dish is designed to be portable, easy to prepare at camp, and elevated by simple tools and sauces.