24 August, Kungsträdgården in late August is a place where Stockholm feels a little larger than itself. The fountains, the popular cherry trees, the music drifting through the air—it’s the kind of spot where cultures meet and mix. And on the 24th of August, it’s time again for the Korean Culture Festival.
The program is packed with everything from K-pop dance and Taekwondo shows to food stalls, crafts, and live performances. Families wander between stands, teenagers practice the latest dance routines, and somewhere in the crowd, someone is handing you a corndog with mozzarella inside. (Seriously—if they can do corndog with mozzarella, why can’t we make a Korean-style lasagna?)
That’s exactly what we thought. So we did.
Our Korean Lasagna isn’t traditional, and probably never will be. It’s playful, layered, and born from curiosity: imagine a béchamel enriched with a splash of soy sauce, embracing rice pasta sheets instead of wheat. Add a silky hint of doenjang, the deep umami of fermented soybean paste, balanced with braised Swedish cabbage glazed in sesame. Sprinkle in a touch of gochugaru chili for warmth, and finish with a dusting of parmesan and kelp powder for a final umami punch. With an alternative milk like rice milk, this lasagna even becomes suitable for vegan, gluten-free, and lactose-free diets.
We’re quite sure the Italian government would withdraw our passports if they saw this recipe. But who cares? Life is made of layers—and sometimes those layers come from across the globe.
At Lasagnariet, we love to experiment and dive into new food cultures. Sometimes it’s classic, sometimes it’s bold. Always, it’s homemade. Always, it’s heartfelt.
So if you’re heading to Kungsträdgården on August 24th, enjoy the music, the colors, and the food. Who knows—maybe next year we’ll bring our Korean Lasagna to the festival with our food truck. Or perhaps you’ll find it at one of our stores. International layers, at Lasagnariet.