Meogjia 먹자 (pronounced Mok Jah) in Korean means “let’s eat!,” which seems fitting, as Chef Leo Chen recalls his first food memory of standing at the corner of his amah’s (grandmother) kitchen at age 6, while his other cousins were outside playing. He remembers watching in deep fascination and horror as she prepared a live eel for Taiwanese soup.
Fast forward… Leo has spent time working in respected restaurants from the likes of Zingerman’s Roadhouse and Thomas Keller’s Bouchon Bistro in Yountville, Calif., before flexing his own style, creating his own Korean and Taiwanese pop-up, which is our next up: Korean Table, with a menu promising “fun, flavor, and feeling.”
Highlights include Oogingeo bokkeum 오징어 볶음, spicy squid stir-fry soba noodles; Kkaennip 깻잎 dumplings; Galbi-Jjim 갈비찜, Korean braised beef short ribs; and Misugaru 미숫가루 Ice Cream by Pastry Chef Rachel Liu of Ann Arbor’s Milk + Honey Bakery.
The phrase Meogjia, “let’s eat,” is an invitation from Leo — an invitation to slow down, be present, and share life together… one meal and one story at a time as he brings from-scratch Korean comfort foods and the feeling of family meals together.
Leo, welcome to the Frame-ily. We already cant wait for your arrival.
Menu
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Kkaennip 깻잎 dumplings
Perilla / Shiso Leaves, Pork, Shrimp
Leaves sourced from Local Non-Profit Ypsilanti Farm, Growing Hope
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Oogingeo bokkeum 오징어 볶음
Spicy squid stir-fry soba noodles
Served with Banchan
(Jalapeno, Onion, Daikon Jangachi 장아찌)
Pickled Vegetables
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Dotori-muk 도토리묵 Salad
Acorn Jelly with Chrysanthemum Leaves with Chestnuts
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Galbi-Jjim 갈비찜
Korean Braised Beef Short Ribs
Kkakdugi 깍두기 – Daikon Radish Kimchi
Potatoes, Pearl Onions, Carrots, Rice
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Misugaru 미숫가루 Ice Cream
Su Jeong Gwa 수정과 Caramel and Salted Pine Nut Streusel
By Pastry Chef Rachel Liu
Milk + Honey Bakery