Spicy Kimchee Squid from Raku offers exotic Asian fusion flavors. Photo: Raku
Kimchi is served in delicious ways in Edina. Why not give these Korean inspired foods a try?
Kimchi is served in delicious ways in Edina. Why not give these Korean inspired foods a try? If a trip to the Olympics is not in the cards, no worries. Plenty of Korean-styled foods are available in town. (Scroll down for “Grilled Kimcheez Sandwich” recipe!)
Top Ways To Put Kimchi On A Minnesota Plate:
- Fried rice or stir-fries.
- Fish tacos: Kimchi’s gingery tangy flatters fish.
- Grilled brats: A summer pleasure.
- Soups and stews: Winter comfort.
- Coleslaw: Serve right out of the jar as a side salad.
Lady ZaZa Pizza
Pizzeria Lola
Chef-owner Kim’s knack for fusion originals triumphantly merges Korean flavors into Italian pizzas. The Lady ZaZa pizza lives up to its namesake with a good flame of heat. Housemade Korean sausage and kimchi plus serrano peppers, scallions, and soy and chili glaze add up to one memorable pie. Not for the faint of pizza, this one sizzles as it brings smiles. No wonder the Lady ZaZa pizza has swooned fans from far and wide ($16). Another one of Kim’s fusions, the Korean barbecue, started as a special that made a comeback—and how. Customers raved about the beef short rib, mozzarella, scallion, arugula, sesame and soy chili vinaigrette combo. The pizza returned as a regular item and became a number one seller ($17.50) Visit their website here.
Korean Cowboy Meatball Sub
Hello Pizza
Shredded carrots, daikon radishes, fresh cilantro, basil and pickled onions spice up a colorfully donned sub. Housemade meatballs heighten Korean flavors. The gochujang sauce-covered pork meatballs are fiery kin to Swedish meatballs. “The Korean cowboy is based on a meatball that my mom used to make,” Kim says. Thanks, Mom! $9.45 Visit their website here.
Korean Tacos
Coalition
While tacos are far from Asian in origin, kimchi ties in Korean taste. Locally sourced You Betcha Kimchi makes a playful addition with “a spice bite,” says Coalition co-owner Deacon J. Eells. The taste appeal bridges salty-sweet, bold flavors. Cilantro and lime enhance the kimchi’s astringency. Served open faced, two marinated beef tacos have a sunny side up egg look. Chef-owner Eli Wollenzien created the recipe, a daily menu staple that also makes the social hour menu at $2 off. $14. Visit their website here.
Spicy Kimchee Squid
Raku
The spicy kimchi squid resembles onion rings cloaked in barbecue sauce, but the dish is really a healthier pairing of seafood and fermented cabbage. The kimchee works because, “We are doing fusion Japanese food which means we incorporate elements from other [cuisines] into our food,” manager Audrey Qian says. “Our chef Megu Lin created the dish. He tried Korean fermented spicy squid before. He thought it might be good to just use fresh squid and a less sweet but a relatively spicier kimchee sauce.” The zingy starter’s refined taste and texture kicks off an elegant Japanese meal. $10 Visit their website here.
Tater Tot Rice Bowl
SotaRol
Bright red housemade kimchi takes on Minnesota nice coziness in the tater tot rice bowl. No potluck hot dish was ever anything like this. “Our inspiration was to have a bowl with Asian flavors but to have a little fun by adding an ‘up north twist’ by incorporating the tater tots,” Jason Berve, district manager, says. Kimchi goodness spills over pulled pork and tater tots—all warmed by five spice powder, Sriracha and spicy mayonnaise. The rich, filling, soul food goes Asian-style dish is spot-on delicious. “It’s probably the best thing on a cold and snowy day,” Berve says. $9.25 Visit their website here.
Grilled Kimcheez Sandwich
Recipe courtesy of Lunds & Byerly’s from Mother in Law’s Kimchi
Traditional grilled cheese gets a flavorful twist from kimchi, a traditional Korean side dish made from fermented vegetables.
Makes 4 servings
15 Minutes
- ¼ cup unsalted butter
- 8 (½-inch-thick) slices country-style bread
- 16 oz. of cheese: havarti, Monterey Jack or Swiss, sliced thick
- 1 cup Mother In Law’s Kimchi (or other kimchi), coarsely chopped
Butter the slices of bread on one side and place them on the skillet, butter-side down (you may need to do this in batches).
Distribute the cheese evenly on half of the bread slices and cook until slightly melted. Place the kimchi on top of the cheese. Top with the remaining toasty bread slices. Cook for one minute more, or until the cheese is completely melted and the bread is toasted golden brown. Using a spatula, gently flip the sandwich and cook for one minute longer or until golden brown. Remove from the pan and cut each sandwich in half for easier handling. If working in batches, repeat with the remaining ingredients.
