Here’s a game. Take a globe. Then, closing your eyes or wearing a blindfold if you can’t be trusted to keep your eyes shut on your own, spin the globe and plunk your finger down. Chances are surprisingly good that wherever your finger lands, there will be a restaurant nearby serving something delish from that part of the world.

Yes, we in the Chippewa Valley are truly blessed to able to smack our lips on tasty and locally prepared cuisine from places near and far. From down-home beloved cheesehead fare to the exotic delights found in places we can’t even pronounce. And it’s all within a short drive. Most recent on the list of new and scrumptious establishments to dine is the Kim Chi Café on Eau Claire’s London Road.

The Dol-sot bi-bim-bap is served in a hot stone bowl with a half-cooked egg on top. When it arrives at the table, you must stir it in with some flavored sauce and that makes it crackle and snap as the egg continues to cook in the bowl.

Owner Ryan Miescke, a Fall Creek native and former owner of Secret Garden, has spent years perfecting the delights of Korean food. Ryan lived and worked as an English teacher in Seoul, South Korea for five years. In that time he made a lot of friends from diverse backgrounds, learned a bit of the language, and (lucky for us) developed a passion for Korean food and culture.

At that point in his life, Ryan says, “I was either going to go back to school to finish my doctorate or open a restaurant and pursue my interest in Korean cuisine. So ... here I am. I learned how to cook some dishes in Korea and some dishes in the United States. I was allowed to train at ‘Hoban’ restaurant in Eagan, MN and use many of their traditional recipes, however I have included just a few Americanized favorites.”

On a cold January eve I made my way there, along with my companion – who, as it happens, lived in Korea for two years and adores Korean food. So more or less I was with someone, unlike myself, who actually knew what authentic Korean food is meant to taste like.

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Korean food is quite different from other Asian cuisines. For starters, all Korean meals are served with “Ban-chan” (side-dishes). These sides always include kim chi, sweet-and-sour kim chi, and gak-to-gi. Kim chi is a fermented spicy cabbage. Sweet-and-sour kim chi is made with pickled radish and carrot. Gak-to-gi is the same radish, but it is prepared spicy hot. All side dishes are served cold and they add just the right amount of spice and pungency to meals. Even the chopsticks are a different; they are made from metal and are slightly flatter than what we’re used to around here, ensuring that you’ll eat a bit slower – a good thing. Korean food also uses lots of garlic, special Korean red pepper, and sesame oil – all of which are super healthy and yummy for your body. Because preparing Korean food can be quite labor-intensive, each meal at the Kim Chi Café is prepared fresh to order and served sizzling hot to your table.  

When asked what his favorite menu picks were, Ryan responded, “Beef, chicken, and pork bulgoki. We have a lot of great dishes, but the most interesting is the Dol-sot bi-bim-bap. It is served in a hot stone bowl with a half cooked egg on top. When it arrives at the table, you must stir it in with some flavored sauce and that makes it crackle and snap as the egg continues to cook in the bowl.”

For me, the whole experience was delightful and rather exotic in the best way possible. We licked our lips all the way home, and already know what we want to try next time.

Kim Chi Café • 2823 London Road, Suite 5, EC • 952-3456 • TheKimChiCafe.com