Tiny Chef

07/16/2026

THIS WEEK'S SPECIALS at Tiny Chef:

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!

I'm open Thursday 5-9, Friday 5-10, Saturday 5-10, Sunday 5-9 and Monday 5-9.

So please come on in and let us cook for you this weekend. Let's all take care of one another. I love you.

❤️

07/13/2026

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 😘

07/13/2026

07/12/2026

Attn: it's Attila's 2 YEAR ANNIVERSARY at Tiny Chef!! Please come by and give him all the good wishes tonight. I would not be able to do what I do without him. Thank you, Tilly, for being you, for all your hard work, for all the laughs, and for being a part of the Tiny Crew. You are the bomb dot org and I am so happy and honored to work alongside you.

It's Sunday, 7/12, and we can't WAIT to cook you Bibim-guksu (비빔국수), Korean Cold Noodles!

With refreshing, cold Korean buckwheat noodles, this dish is PERFECT for hot weather. It's extremely popular in Korea during the summer! When you mix all the ingredients together, it makes stunning flavors that will make you want more and more!

My dish will feature 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 salted pickled cucumber, wilted kimchi onions, Korean soybean sprout banchan, purple cabbage, a hard boiled egg, all on a bed of mixed greens, and topped with toasted sesame seeds and scallions. This dish is also gluten-free and vegan friendly (without the egg)!

I've also brought back a super popular protein option for this dish that's one of my FAVORITES: 참치 마요, or tuna mayo. Imported Korean tuna with Kewpie mayo, scallion, toasted sesame seeds, and roasted seaweed makes this a one-of-a-kind bite that will awaken your tastebuds! You can also add any one of my other proteins to this dish, as Koreans love the contrast of the cold noodles with the hot proteins.

I'll also have my trusty Bibimbap and Korean street tacos so please come see me this weekend and let me cook for you. We open at 5pm.

See you soon, lovlies 🥰😘

07/12/2026

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!

07/11/2026

It's Saturday, 7/11, and we're still going STRONG tonight with Bibim-guksu (비빔국수), Korean Cold Noodles!

With refreshing, cold Korean buckwheat noodles, this dish is PERFECT for hot weather. It's extremely popular in Korea during the summer! When you mix all the ingredients together, it makes stunning flavors that will make you want more and more!

My dish will feature 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 salted pickled cucumber, wilted kimchi onions, Korean soybean sprout banchan, purple cabbage, a hard boiled egg, all on a bed of mixed greens, and topped with toasted sesame seeds and scallions. This dish is also gluten-free and vegan friendly (without the egg)!

I've also brought back a super popular protein option for this dish that's one of my FAVORITES: 참치 마요, or tuna mayo. Imported Korean tuna with Kewpie mayo, scallion, toasted sesame seeds, and roasted seaweed makes this a one-of-a-kind bite that will awaken your tastebuds! You can also add any one of my other proteins to this dish, as Koreans love the contrast of the cold noodles with the hot proteins.

I'll also have my trusty Bibimbap and Korean street tacos so please come see me this weekend and let me cook for you. We open at 5pm.

See you soon, lovlies 🥰😘

07/10/2026

They just can't WAIT to eat!! Come to Tiny Chef this week for Bibimguksu, Bibimbap, and Korean Street Tacos. We are so excited to cook for you!!

07/09/2026

ATTN: I'M BRINGING HER BACK! This week's specials at Tiny Chef:

Bibim-guksu (비빔국수), Korean Cold Noodles!

With refreshing, cold Korean buckwheat noodles, this dish is PERFECT for hot weather. It's extremely popular in Korea during the summer! When you mix all the ingredients together, it makes stunning flavors that will make you want more and more!

My dish will feature 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 salted pickled cucumber, wilted kimchi onions, Korean soybean sprout banchan, purple cabbage, a hard boiled egg, all on a bed of mixed greens, and topped with toasted sesame seeds and scallions. This dish is also gluten-free and vegan friendly (without the egg)!

I've also brought back a super popular protein option for this dish that's one of my FAVORITES: 참치 마요, or tuna mayo. Imported Korean tuna with Kewpie mayo, scallion, toasted sesame seeds, and roasted seaweed makes this a one-of-a-kind bite that will awaken your tastebuds! You can also add any one of my other proteins to this dish, as Koreans love the contrast of the cold noodles with the hot proteins.

I'll also have my trusty Bibimbap and Korean street tacos so please come see me this weekend and let me cook for you.

My hours this week:
Thursday 5-9
Friday 5-10
Saturday 5-10
Sunday 5-9
Monday 5-9

See you soon, lovlies 🥰😘

07/06/2026

LAST NIGHT FOR KOREAN TOSTADA!

This dish is delicious, refreshing, and beautiful! A heaping pile of Napa cabbage slaw, pico, housemade creamy cilantro lime sauce (also vegan!), queso fresco, fresh avocado, gochugaru and cilantro, all on two crispy corn tostada shells. If cilantro isn't for you, feel free to get one of my other housemade and vegan friendly sauces: Spicy Dragon or Sweet Pixie. I HIGHLY RECOMMEND adding one of my proteins and an egg!!

We're open 5-9 tonight. It's Monday, which means FREE PINBALL TONIGHT at The Silver Ballroom!

Come on out and have a good time.
See you soon, lovlies 😘

07/05/2026

We're BACK at 5pm today! See you soon, lovelies 😘