Campfire Bulgogi Kimchi Rice Foil Packets with Fried-Style Eggs
Marinate thin-sliced ribeye at home, then at camp layer it with cold rice, kimchi and onion in oiled double foil. Cook the packets on medium-hot coals for about 10 minutes, open them, crack an egg onto each and reseal for 5 to 7 more minutes. The beef should hit 145°F, and the whole cook takes about 20 minutes once the coals are ready.
This is bulgogi and kimchi fried rice in one packet, with an egg on top. The beef marinates at home, so camp work is just layering and cooking. The foil traps steam, which keeps the thin beef tender and warms the rice without drying it out.
It feels like a restaurant breakfast, but the method is simple. The only real skill is coal management and timing the egg. Plan on a fire that has burned down to glowing coals, and set aside a few minutes to let the packets rest before you open them.
Campfire Bulgogi Kimchi Rice Foil Packets with Fried-Style Eggs
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium-hot coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
16 ingredients, Crew only
Crew Recipe
This one's for the Crew
16 ingredients · 8 steps · Trail Notes · gear list
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