Your independent source for Harvard news since 1898 | SUBSCRIBE

Your independent source for Harvard news since 1898

Staff Pick

Meju’s Korean Fusion

July-August 2015

Spicy rice cake topped with fresh vegetables

Exposed brick walls, wood furniture, and mod chandeliers give a rustic-sleek vibe to Meju in Somerville’s Davis Square. The Korean-fusion restaurant (sister to Bibim in Allston) opened earlier this year; it offers traditional dishes with a few twists, along with potent libations. (Imbibers, beware the “Korean Pear Smash”—fruit, bourbon, syrup, mint, and lemon—and the cocktails made with Korea’s signature, vodka-like, soju.)

We started with spicy pork buns ($8): surprisingly light and fluffy, they came with gochujang (red chili paste) aioli and crunchy alfafa sprouts that nicely balanced the pork’s tang. Our gluten-free friend sampled the dukbokki ($9)—traditional Korean street fare consisting of garlicky rice cakes, here made gooey and pasta-like by melted mozzarella. The pork-belly tacos were paired with a house-made kimchi that cut the richness of the meat. Entrées include bibimbap ($16) served in a piping-hot black stone pot. The dish—enough for two people—offers a choice of protein (beef, tofu, octopus, or eel) layered among fresh steamed vegetables and rice and topped by a softly fried egg. Zingy pepper sauce comes on the side. A southern BBQ-loving friend praised the beef bulgogi ($19)—sweet-soy-marinated beef ribeye, scallions, and mushrooms—as the highlight of his meal. Although the desserts are limited, the green tea- and strawberry-flavored balls of mochi (short-grain glutinous rice pounded into paste) filled with ice cream ended a pleasurable evening out.

Harvard Squared

A guide to the arts and culture, history, cuisine, and natural beauty of Cambridge, Boston, and beyond

You Might Also Like:

Hands pouring steeped golden-colored tea from a ceramic pot

Enjoying the art of making and drinking tea, here featuring Ceylon and “Black & Green” leaves from Mem Tea

Photograph courtesy of Mem Tea

Steeped

The stein-laden mahogany back bar, and original 1935 booths at the landmark restaurant The Student Prince

The stein-laden mahogany back bar, and original 1935 booths featuring animal antler sconces

Photograph courtesy of The Student Prince

The Student Prince

Click on arrow at right to view additional images 

(1 of 4)

Square bustling, again, with visitors

Photograph by Jim Harrsion

Harvard Square, Redux

You Might Also Like:

Hands pouring steeped golden-colored tea from a ceramic pot

Enjoying the art of making and drinking tea, here featuring Ceylon and “Black & Green” leaves from Mem Tea

Photograph courtesy of Mem Tea

Steeped

The stein-laden mahogany back bar, and original 1935 booths at the landmark restaurant The Student Prince

The stein-laden mahogany back bar, and original 1935 booths featuring animal antler sconces

Photograph courtesy of The Student Prince

The Student Prince

Click on arrow at right to view additional images 

(1 of 4)

Square bustling, again, with visitors

Photograph by Jim Harrsion

Harvard Square, Redux