Tiny Chef

I'm on my way to Madison for the BIG DINNER!! I am SO EXCITED and also SO NERVOUS but I know once I get in that kitchen with my knives in hand, I'll feel right at home. I am so stoked to meet these incredible Chefs in person. I'm still shocked I get to cook alongside them. I can't wait to make my course and banchan that are an homage to both Tiny Chef and my Omma. Let's go! Fighting!

Don't forget to come by for Korean Cheesy Corn, Bulgogi Mushrooms, Bibimbap, and Korean Street Tacos. We open at 5pm tonight and tomorrow (Sunday and Monday).

Please support my restaurant while I'm gone and give extra love to the Tiny Crew because I literally wouldn't be able to do this without them!

❤️

We're still going STRONG tonight with our TWO specials!!

KOREAN CHEESY CORN:
A side dish with a generous portion of delicious, cheesy, and mouth-watering corn makes a perfect accompaniment for your meals. This special is gluten-free and vegetarian friendly.

AND

Bulgogi Mushrooms:
A medley of Asian mushroom sautéed with Mirin and my housemade bulgogi sauce. These mushrooms are vegan friendly AND gluten-free. Add these babies to the Bibimbap, Korean Street Tacos, or get them as a side!

The Cyclospora parasite has hit STL! While myself and my crew ALWAYS thoroughly wash our hands and our veggies, we can make any of your dishes sans green onion and cilantro garnish. Just make sure to let whomever is taking your order know! All the scallions in my Bulgogi Marinade are cooked until all bacteria is gone so you won't need to worry about that. Please stay safe!

We open at 5pm. See you soon, lovelies 😘

❤️

ATTN: LAST NIGHT FOR BIBIM-GUKSU! (Korean Cold Noodles)

Don't miss out on this amazing special!

My dish features cold Korean buckwheat noodles tossed in a house made sweet, tangy, and slightly spicy gochujang sauce. These delicate noodles will be accompanied with sesame garlic wilted carrots, sweet marinated apples, julienned cucumber, wilted kimchi onions, Korean soybean sprout banchan, mixed greens, purple cabbage, and topped with toasted sesame seeds and scallions. This dish is also gluten-free and vegan friendly! I highly recommend adding Tuna Mayo, any Tiny Chef protein, and an egg!

I'll also have my trusty Bibimbap and Korean Street Tacos available. It's Monday, which means FREE PINBALL TONIGHT at The Silver Ballroom!

We are open from 5-9pm. See you soon, lovlies 😘

4 years ago, The New York Times printed an article featuring Korean Adoptees finding their culture through food and I was lucky enough to be a part of that. Since then, I've kept in touch with Tory Miller, owner and Chef of L'Etoile, in Madison. Right after it was published, we connected on social media and said someday in the future, it would be great to collab together.

That time has come.

A week from today, I will fly to Madison. I have humbly accepted the invitation to be a guest chef for L'Etoil's 50th Anniversary Dinner where I will be cooking my own course along with a banchan. Not only am I STOKED to finally meet my fellow KAD big brother, I will be meeting/working with some of the greatest in Culinary Arts. Tory Miller and his wife/Pastry Chef Kristine Miller, Edward Lee, Chris Jung, and Deuki Hong will also be cooking their own courses and banchan!

I truly am a tiny chef amongst these giants and feel incredibly honored (and also nervous) to be cooking alongside these amazing humans! I have been not only been personally inspired by all of these Chefs; they're also a constant reminder for me to always better myself, never stop learning, and take new risks.

I can't wait to take all the photos and soak up any and all knowledge I can from this experience! My family in Korea are particularly excited because Chef Edward Lee is all over Korea since Culinary Class Wars on Netflix (a MUST watch!), and I can't wait to tell them about my experience. I get to be the cool Noona/Unni/Gomu to my younger brothers, sister-in-law, and nephew, and cool Dal to my Omma. I am forever grateful to Chef Tory for trusting my abilities enough to be a part of what is going to be a kick ass evening!

가자! 무서워!