Hot Stone Pots

One of our favorite things to do is re-create yummy recipes from memorable meals we have around the world. This one made the cut. Hot Stone Pots are just what they sound like...a warm meal in a toasty, cast-iron pot. They come out scorching hot and are filled with all types of goodies. Give this recipe a try next time you're in the mood to spice up your meal in the forest. This has become a staple for campsite cook-offs. We hope you enjoy it as much as we do!

Hot Stone Pot Recipe

Making a hearty and flavorful bowl of Korean steak cooked over an open flame is the perfect treat to come back to after a long hike in the woods. This savory meal requires very little prep. The best part? You can experiment and make it as creative as you want. Add different veggies and meat, depending on your preference. 

STEAK MARINADE

  • ¼ cup of organic brown sugar
  • 2 tablespoons of organic sesame oil
  • ½ cup of tamari
  • 2 shallots, sliced
  • 3 cloves of garlic, minced
  • 1 tablespoon of toasted organic sesame seeds
  • 1 teaspoon of Himalayan salt
  • 1 tablespoon of freshly cracked black pepper
  • 1 pound of premium cut, grass-fed steak
  • Not into red meat? Try substituting free-range chicken. Or, try wild-caught seared ahi seasoned with salt + pepper 

INGREDIENTS FOR THE BOWL (serving size 4)

  • 3 cups of steamed jasmine rice
  • 1 bunch of organic broccolini, tough stems removed and grilled, organic spinach, shaved organic carrot, and shitake mushrooms
  • 1 handful of bean sprouts, served raw
  • 1 handful of seaweed salad
  • 4 free-range eggs
  • good quality olive oil, for grilling toppings
  • salt and pepper, for grilling toppings

PREPARATION STEPS

The night before

Cook the rice and, once cooled, store in an airtight container in your camp cooler or refrigerator. Combine the brown sugar, sesame oil, soy sauce, shallots, garlic, sesame seeds, salt and pepper in a large re-sealable container or a sturdy zip-top plastic bag, making sure ingredients are well mixed. Add the steak and chill for 12 to 24 hours, either in the refrigerator or in your camp cooler. Slice all vegetable toppings and seal in zip-top plastic bags or small containers.

Time to cook

Place grill grate over the fire, making sure there is both a high and low heat side of the grate. Low heat will be your safe space if your meat or veggies start to cook too quickly. Remove the steak from the marinade and pat dry with paper towels. Place directly over the flames on the grate and cook to desired doneness. Depending on how high your flame is, 2-3 minutes on each side will result in a juicy medium-rare flavor.

While meat is cooking, place cast iron bowls on a high open flame, ensuring heat is equally distributed throughout the bowl. Do not touch the bowls with your bare hands, as they will be very hot. Place steamed jasmine rice into the bowl and add veggies and meat. The rice will begin to cook, causing it to become crunchy and flavorful. Mix all ingredients together and add soy sauce, ginger, fried egg, and salt/pepper for taste.

Last step.... spread out your gray wool blanket or red, white, and blue wool blanket and enjoy a picnic in the woods.

Enjoy!