The Food Issue

Chris and I like to eat. When we lived in Telluride, chair lift conversations would often center around what to make for dinner. I love to go to grocery stores and just wander around when I feel anxious. Checking out grocery stores is also one of my favorite things to do in foreign countries. Chris could talk for hours about the finer points of a good sandwich. The prospect of eating pasta and rehydrated food for many days on end has been one of the most significant drawbacks of extended backpacking trips.

Doing a NOLS course in Alaska changed all that. I learned how to make pizza, bread, cinnamon rolls, and lots of ways to cook pasta and rice. Excited about trying these skills out on our Korea trip, I purchased 7 days worth of bulk food and brought it to Korea. Aside from it being a tad too much food and far too heavy, it helped us ease into the trail with a known menu. We had black bean soup, falafel, quinoa, pastas, pancakes and Parmesan cheese among other items. Additionally, comprehensive spice kit provided a multitude of options.

NOLS uses an indestructible, heavy steel pan called a Banks Fry-Bake for, well, frying and baking. Chris balked at the weight of the fry-bake so I picked up a lighter aluminum fry pan that seemed like a reasonable compromise. The pan didn't work quite as well, but after a few false starts with a chocolate cake and pancakes, we finally mastered its touchy nature. Chris has pancakes down to an art -- first with a multi grain mix we brought from home and now with a "hotcake" mix we've been able to find in most stores.

Ramen noodles were a staple for a while. Sometimes we add egg or tuna and it really warms you up in the rain.

It didn't rain much but cooking in the rain is never fun, even when it's warm noodles

We've also figured out how to dress up plain noodles and all the various enhancements that can be made to achieve the desired effect.

Kuk-su (Korean noodles) with cucumber, carrots and beef jerky

We've also gotten creative with what we can put together from restaurants. For most of the trip we carried around 4 oz. bottles of vegetable oil and sesame oil. We'd eat at a restaurant and then ask if they could fill our bottle with oil. Neither of the proprietors seemed to think it a strange request and both refused our offers to buy it.

Other times we've gotten creative and combined food from street vendors with food from grocery stores.

Liz scores some fried eggs to eat with bread purchased at the convenience store next door

Chris enjoys fried eggs and toast

Sometimes we'd both just crave familiar food.

MMMM Dunkin Donuts

The first time we found cereal we bought a box and a quart of milk, poured the milk in the bag and ate the entire thing -- right in front of the grocery store.

Interesting fusion - pumpkin cereal with pumpkin seeds and black bean soy milk

Dinner is where these newly acquired camp kitchen skills really shine. With the addition of Jeff to the trip, meals have stepped up another notch. However, we realized that somewhere during the last two weeks of the trip, much of our regard for lightweight food choices has been traded for culinary bliss. We packed around apples, tomatoes, cucumbers, an entire bottle of olive oil, and ten-packs of eggs (the Korean dozen). Here is a sampling of our menu:

Freshly baked bread

Add some fresh tomatoes and you have bruschetta

Apple-peanut-onion fried pasta

Flour dredged eggplant

On top of pasta with tomato sauce

Chris's speciality rice and vegetable stew

Tuna sandwiches

Breakfast potatoes

Usually served with Jeff's pan scrambled eggs

My aunt hooked us up with several bags of food that turned into three meals

We've also had some amazing meals at restaurants along and just off the trail. In Songnisan (which is famous for mushrooms), we went back to a restaurant I visited when I was here five years ago. I forgot just how much food they served! We made a noble attempt.

Before

After

Fried snacks from a truck while waiting for buses

Kimchee and handmade tofu with rice wine, a Korean hiking staple

Breakfast al fresco

We took full advantage of our slow progress to eat well on the trail. Being in the mountains has also given us ample opportunity to enjoy mountain specialty meals. Our bodies may be tired, but at least they are well fed.