Asian Inspired Camping Recipes

Hi, my name is Colin but you can call me Col. I’m passionate about creating Asian cuisine in the great outdoors and I partnered with Go RVing Canada to help you take your outdoor cooking game to a whole new level! These 6 mouthwatering recipes are not only simple to prepare but also guaranteed to impress your friends and family during your next RV adventure. Enjoy!

If you want to learn more, you can follow along on my culinary RV adventure through B.C. and Alberta here.

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Japadogs: 

Ingredients

1 serving, scale as needed

• 1 – hotdog
• 1 – hotdog bun

Toppings:

• Kewpie mayo
• Cut up nori sheets
• Teriyaki sauce (the thick sauce)

Steps:

1. Turn on your stove and cook your hotdogs over medium heat.
2. In a second pan, toast your buns until lightly browned.
3. Add the hotdog to the bun (of course!).
4. The magic is in adding these toppings. Add your toppings to taste in this order: add your teriyaki sauce first, then generously add your kewpie mayo, then finish it off with cut up nori sheets for the ultimate upgraded hot dog!

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Rabokki:

Ingredients

• 1 instant ramen noodle pack
• Handful (16) – Korean rice cakes (Teopokki)
• 2 sheets – Korean fish cakes chopped into small triangles
• 1/2 small onion, cut into half moons
• 1 green onion (Garnish)

Soup:

• 1 tbsp – Gochujang
• 1 tbsp – sugar
• 1 tbsp minced garlic
• 2 tbsp – gochugaru
• 1 tbsp – soy sauce
• 1 tbsp – dashi
• 3 cups – water

Steps:

1. Choose a large pan to fit everything in.  Add your water to your pan and bring to a boil.  While coming up to temperature, add all your soup ingredients.
2. When boiling add your onions, teopokki, instant noodles, and fish cake.
3. When everything is cooked through, add your green onion to garnish and enjoy!

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Hot Pot:

Ingredients:

Soup:

• 1 – Hot pot package
• 1 – Tbsp minced garlic
• 1 – Tbsp neutral oil

Additions:  Optional what you want to put in but these are my favourites

• 1 – Napa Cabbage
• 1 – Daikon Radish
• 1 – Stewing Carrot
• 2 Package – Fishballs
• 1 Package – Fish Cake
• 1 Package – Dumplings
• 3-4 Packs – Sliced Lamb, Beef, or Pork
• 4 Bricks – Frozen Udon

Col’s Fav Dipping Sauce:

• 3 Tbsp – Chinese BBQ sauce
• 1 – Egg
• 2 tsp – XO sauce
• 3 tsp – Minced Garlic

Note:  Hot pot is a great meal because you get to cook together and all it requires is a lot of prep.  Pre-cut all the veggies and seafood, throw it on the table and campers can just throw those in as they see fit.  The broth gets flavoured as more ingredients are thrown in.  You’re left with an incredibly flavourful soup and a full-warm tummy.

Steps:

1. Start by prepping all your ingredients.  You want to cut everything to bite-size so that it’s easy to cook and eat.
2. Next, make the soup.  Start by frying your minced garlic in oil, and then adding water in.  Add the amount of water that your soup base packet suggests.  Before you put it on the table, I’d suggest adding some vegetables so that your fellow campers can eat right away.  I generally aim for some sweeter veggies like carrots or things that take longer to cook like daikon.
3. Lastly, make your dipping sauce.  I’ve given you my favourite recipe but feel free to experiment.   I know people who add sesame oil, soy sauce, or peanut butter.  In any regard, experiment with your sauces and find what’s best for you.
4. Finally, sit around the table together and enjoy a fun, relaxing meal that will for sure be a camp favourite.

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Hong Kong French Toast:

Ingredients:

• White bread
• Smooth Peanut Butter
• 3 eggs
• 1 cup – whipping cream
• Butter
• Your Favourite Syrup

Steps:

1. Take both pieces of bread and spread peanut butter from edge to edge.  You want it so that it’s fully covered.  Put the two slices together to form a sandwich
2. Optionally, you can cut off the crust (which is more traditional, but often I opt to leave it on so there’s no waste).  You should be left with a perfect little rectangle of bread and peanut butter
3. In a separate bowl, whip together eggs and whipping cream until uniform and consistent.  Dip your sandwich in the mixture.  There’s no need to soak it, but make sure all sides are coated.
4. Heat a stove over medium heat and place your dipped sandwich.  When golden brown, flip.  Flip until all sides of the bread have been toasted.
5. Add a small slice of butter on the bread and top with your favourite syrup.

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Yakiudon:

Ingredients:

• 1 tbsp – oil
• 2 – frozen udon
• 1/2 – carrot julienne
• 1/2 – small onion cut in to half moons
• 1 – green onions – whites julienne, greens chopped
• 2 – chicken thighs cubed
• 1 packet or tbsp – dashi powder
• 2 tbsp – soy sauce
• 1 tbsp – sake
• 2 tsp – mirin
• Katsuobushi (garnish)

Steps:

1. In a large bowl of cold water, soak your frozen udon until the ice is gone and your noodles are loose.
2. Over a medium-high heat, add oil and fry your green onion whites, the half moon onions, and the carrot until wilted.  Once cooked to desired texture, set aside on a seperate plate.
3. Add a bit more oil and fry your chicken until cooked through and lightly browned.
4. Mix your noodles with the rest of the ingredients until heated through.  Add your dashi, soy sauce, sake, and mirin.  Mix to combine.
5. Top with green onion greens, and katsuobushi

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Hurricane Popcorn:

Ingredients: 

• 1 cup – Popcorn kernels
• 1.5 tbsp butter
• Salt to taste (roughly 1 tsp)

Toppings:

• Rice Crackers
• Furikake

Steps:

1. In a pot or pan, heat up butter over medium-low heat.  When bubbling add your popcorn kernels
2. Continue shaking and moving the pan to coat the kernels in the butter.  Add salt
3. Once kernels start popping, continue shaking the pan so that the popcorn does not burn
4. Once the popping stops, add your rice crackers and furikake.  Mix and enjoy this perfect little snack!