By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Feb 13, 2023 at 7:01 PM Photography: Kevin J. Miyazaki

Prepare your taste buds for a nourishing meal that highlights the classic flavors of modern Korean American cuisine.

That’s what you’ll find at the upcoming Kiuda pop-up dinner, which will be held at 6 p.m. on Monday, March 6 at Amilinda, 315 E. Wisconsin Ave.

What's Kiuda?

At the helm is Chef Jenny Lee, a Milwaukee chef whose background has included work with Chefs Tom Colicchio and Jean-Georges Vongerichten in New York, as well as Chef Justin Aprahamian in Milwaukee. 

Lee launched her first pop-up dinner under the moniker, Perilla Kitchen, in 2019.  Since then, she has expanded her business to include cooking classes for local recreation departments as well as private and corporate team-building classes. 

To distinguish her cooking class pursuits from her culinary pop-up business, she recently launched Kiuda, a Korean American pop-up concept which showcases fare that she says showcases both traditional Korean fare and riffs on dishes which she grew up eating.

Kiuda logo
Logo design by Haneul Seo

Kiuda, pronounced [kee-oo-dah], is word which means “nourish” in Korean. It’s a term which embraces the notion of taking care of someone or something, a primary driver for Lee’s pursuit of a career in the service industry. 

Kiuda’s logo, which depicts a family of Wisconsin sandhill cranes, represents both the importance of the crane as a symbol of longevity in Korean culture, as well as Lee’s family.

On the menu

Lee says the menu for the Kiuda pop-up will showcase both traditional Korean fare as well as creative elements which she has woven into her personal repertoire of Korean American fare.

“Over time, I’ve found that smoked meats work very well in Korean cuisine. There’s something about the flavor of smoke that really complements the fermented notes in dishes like kimchi,” she says, noting that folks will find smoked proteins as a feature in her kimchi stew.

The full menu, which will be served buffet-style, will include:

  • Smoked pork kimchi stew
  • Smoked tofu stew (vegan)
  • Beef bulgogi
  • Rice
  • Banchan (sides/accompaniments): Korean potato salad (ovo-lacto vegetarian friendly); cabbage slaw with a Korean-style vinaigrette (vegan); seasoned sesame vegetables (vegan); Napa Cabbage kimchi (contains shrimp)

The dinner will also feature a patbingsu (Korean shaved ice) bar featuring a build-your own version of the milk-based ice dessert. Sweet toppings will include fruit, condensed milk and red beans. Sliced Asian pears will also be served as a traditional dessert option.

Tickets for the Kiuda pop-up are $70 per person and can be purchased online. Seating is limited.

Dietary notes: Lee says all items are gluten-free and dairy-free diners can be easily accommodated. Items including soy and sesame are present in a variety of dishes on the menu and salted shrimp is an ingredient in kimchi. Guests who eat halal can choose to enjoy the smoked tofu stew or request halal bulgogi (at least a week’s notice is requested). Diners with questions about specific ingredients are encouraged to email

Follow Kiuda on Facebook and Instagram for news and updates.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.