A food editor who graduated from Le Cordon Bleu and enjoys camping
A delicious camping story that you'll look forward to all four seasons!

These days, it's not uncommon to see people buying camping gear through broadcasts or YouTube, pitching tents, or going camping in camper vans.
In recent years, the number of people enjoying camping has rapidly increased, reaching 7 million, and the camping market size has reached 10 trillion won.
Camping, which takes on various forms, such as solo camping or family camping, has now become a popular culture.

This book is written by the author, who majored in French cuisine at Le Cordon Bleu and has worked as a food editor, columnist, and cookbook translator, and has a keen interest in cooking. It contains delicious camping stories and camping recipes that will make you look forward to the four seasons, based on his camping experiences.
This book is filled with photos of campsite scenery and camping cuisine that are pleasing to the eye, taken by the author who loves food, enjoys camping, and wants to share the joy with people through writing.


So, does this book only contain camping stories and cooking recipes? No, it doesn't.
It contains a wealth of useful information, including camping information.
To help readers find the book useful at campsites, we've compiled a list of recommended campsites and 25 camping recipes, along with eight bonus recipes not included in the book, into a PDF book.
It will be another camping 'essential' item that can be used effectively outdoors while reducing the weight of luggage to be taken to the campsite.
This book is a camping essay that can be enjoyed by anyone, including those who already enjoy camping, beginners who are just starting out, or those who are interested in camping. It is also a must-read for campers.

Sometimes, after work, I pack my bags and go for a run, and I get so tired that I wonder why I bothered living outside of my home. But now I know.
When I wake up the next day and open the window, I am sure to be glad I left.
That I had been running for that moment.
The fact that I had endured the week to wake up in the camper van.

--- From the "Prologue"

When you open the box that was delivered, you will find about 8-9 bamboo shoots that give off a cool, forest-like scent as if they were just picked from a moist bamboo forest.
It is fragrant, beautiful, mysterious and overwhelming in volume.
In the past, I used to prepare bamboo shoots at home, but since I started going camping, I diligently calculate and order them so that they arrive the same day, and as soon as they arrive, I just grab the box and head off to the campsite.
The skin is soft so you won't cut your hand, but your fingertips will turn black and the fine hairs will fall out as you peel it, so it's easier to handle it from the outside.
Where else could you find a place as spacious and breezy as a campsite? Just spread out your gear, prepare it, and then give it a quick wash.

--- From "PART 1 Spring, 'Treating Bamboo Shoots'"

If you're someone who can't eat as much fried food as you want because of the cleanup, I highly recommend trying frying it in a large pan at the campsite.
First of all, since it is outdoors, there is no need to worry about the whole house smelling of oil, and if the campsite has a good sink, you can wash the dishes with ease.
The remaining oil can be stored by absorbing it well in newspaper and then used as a igniter when lighting a firewood or charcoal fire on a brazier.
There is no need to purchase separate solid fuel, and there is no need to sit around holding a torch and keeping the fire burning the whole time.

--- From "PART 1 Spring, 'Spring Vegetables and Fried Food'"

When you go camping by the sea and want to enjoy the ocean in the simplest way possible, the best menu to choose is crab ramen.
Camping makes you willing to cook ingredients that you wouldn't eat at home because it's a hassle to clean up after yourself.
This mainly applies to seafood that breaks through garbage bags and permeates the house with a fishy smell.
In camping, where the feeling of openness is outstanding, there is nothing to worry about as long as you take fresh food with you.
Let's cook shrimp ramen, octopus ramen, and crab ramen with ease.
--- From "PART 2 Summer, 'Flower Crab Soybean Paste Ramen'"

The reason I went camping to make dumplings is because, using a takoyaki pan, you can easily make open dumplings that are wide open like dim sum even if you don't have the skill to make them into pretty half-moon shapes.
So I thought, I could do that too.

Takoyaki pan dumplings are really simple once you make the dumpling filling.
The method for making dumpling filling is also really simple.
The base is minced pork, and minced shrimp is added to it.
Then add a lot of minced garlic, minced ginger, and thinly sliced ​​chives.
The liver is seasoned with salt, soy sauce, and fish sauce.
It's done when you beat it well and it becomes one lump.
It couldn't be simpler!
--- From "PART 2 Summer, 'Takoyaki Pan Dumplings'"

Anyway, if you love everything about bread, you will also love the moment the bread is born.
And I love camping too.
I can't help but think about how happy I would be if I could eat freshly baked bread while camping.
From the moment I started preparing for camping in earnest, I started organizing and preparing all the ways to bake and eat bread outdoors.
My goal is to show you firsthand how simple and enjoyable it is to toast bread next to your meat while you're all warming up the fire!
--- From "PART 3 Fall, 'Camping Bread'"

Freshly fried donuts! A rich, sweet dough made with eggs, sugar, and butter! A sprinkle of cinnamon sugar for a soft, fluffy exterior and a bite! Memories of sitting at the table, waiting patiently for them before Mom even called me home! Do you have all the necessary ingredients? There's yeast, eggs, and sugar, but where did I ever use that cinnamon stick in the corner? And where's the butter? Let's make it.
But I like red bean donuts.
Even if you're a country, you don't carry around emergency red bean paste.
But surprisingly, there was a 'Yeonyanggaeng' that was very popular at the time, bought at the mart.
This is my emergency bean paste.
--- From "PART 3 Autumn, 'Red Bean Jelly Donuts'"

Although it's called a steak, a Philly cheese steak is actually thinly sliced ​​beef sautéed with onions and seasoned with salt, pepper, and cheese.
It doesn't require complicated spices or a variety of vegetables to be prepared. It's a very simple dish that can be enjoyed with just a hot dog bun and feels special.
There are various theories as to why it is called a steak, such as that it was originally made by finely slicing steak meat, but the source is unclear.
But it is definitely a classic Philadelphia dish that really brings out the flavor of the meat.

--- From "PART 4 ​​Winter, 'Philly Cheese Steak'"

Place the griddle on the wood stove, a must-have for cold-weather camping, and simmer a warm curry of your choice.
Let's cook rice, boil udon, and take out the kimchi.
You can also spread the fermented dough with yogurt thinly and bake it.
Drizzle with garlic butter and sprinkle with herbs and you'll feel like you're in India, not a campsite.

--- From "PART 4 ​​Winter, 'Dal Makhani Curry'"