Food truck favorites move indoors

6:38 PM, Jan 22, 2013   |    comments
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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

Korean Marinade*

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.

To plate-

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.

(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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