GOLDEN VALLEY, Minn. - Food Truck foodies can now head indoors to get their World Street Kitchen fix.
Brothers Saed and Sameh Wadi have opened a second restaurant - and their third food service establishment, World Street Kitchen (WSK) "The Restaurant" at the corner of 28th street and Lyndale Ave. in the Lyn-Lake District of Uptown Minneapolis.
Sameh Wadi, along with Saffron bartender Rob Jones, joined KARE 11 News @4 to talk about the new restaurant and foodtruck business. Rob mixed a Saffron favorite.
Yum-Yum Rice Bowl with Korean BBQ Short Ribs
4 cups cooked short grain white rice
1 pound boneless short ribs, sliced very thin
Korean Marinade*, as needed
Soft cooked egg, 4 Crushed peanuts, as needed
Kimchi*, as needed
2 Scallions thinly sliced
2 tablespoons toasted sesame seeds
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons minced garlic
2 tablespoons grated ginger
2 tablespoons ground black pepper
½ cup lemon-lime soda (yup! That kind!)
¼ yellow onion, peeled
¼ asian pear, cored
Place all items in a blender and puree until smooth. Marinade beef and let sit for a few hours under refrigeration.
Heat wok or heavy bottomed sauté pan, add a small amount of vegetable oil, add meat and toss around until the juices release from the meat and start to caramelize.
Place the rice in a bowl, add the soft cooked egg, kimchi, bbq beef and garnish with the scallion, peanuts and sesame seeds.
The Saffron's Barnstorm
2 oz- templton rye
¾ oz- Benedictine
¾ oz- Dolin Dry Vermouth
6 drops Bittercube Cherry Bark Vanilla
Combine all ingredients in mixing glass with ice, stir and strain into two glasses!
For more information, head to World Street Kitchen.
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