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Korean-American Chef Jenny Lee will be showcasing her interpretation of a Korean Feast during the first in a series of unique Kiuda (pronounced kee-oo-dah) carry-out style pop-ups on at Hot Dish Pantry, 4125 S. Howell Ave.
The first pop-up will take place on Wednesday, Sept. 20, with additional pop-ups to follow on Tuesday, Oct. 17, Tuesday, Nov. 14 and Tuesday, Dec. 12.
On the menu
Lee, who describes her cooking as "Korean food with smoke," takes inspiration from both the food she grew up eating as well as her experiences working with Chefs including Tom Colicchio and Jean-Georges Vongerichten in New York and Chef Justin Aprahamian in Milwaukee. [Read more about Jenny Lee here.]
For the Kiuda pop-up on Sept. 20, guests can choose from two Korean feasts, either vegan or with meat. Both feature enough food for two or three adults. Add-on options are also available including smoked chicken wings, smoked tofu and beverages including soju, a Korean distilled beverage traditionally consumed with meat.
Menu options include:
Korean Feast (with meat)
Feeds 2-3 diners for $50
- Bulgogi (Korean BBQ beef)
- Smoked pork and kimchi stir-fry with pineapple
- Geotjeori slaw with soy sauce, rice vinegar, sesame dressing
- Lemon-lime pickles
- Pineapple kimchi
- Rice
Korean Feast (plant-based)
Feeds 2-3 diners for $45
- Smoked tofu vegetable stir-fry
- Farmers’ market haul banchan
- Geotjeori slaw, a fresh kimchi (not fermented)
- Lemon-lime pickles
- Pineapple kimchi (vegan version)
- Rice
Add-ons
- Korean smoked halal chicken wings with soy sauce, maple and lime glaze ($15)
- Smoked tofu ($8)
- Beverages: beer and soju (pricing varies). Hot Dish Pantry staff will verify I.D.’s for alcohol purchases at pick-up.
Dietary notes: The menu is both gluten- and dairy-free. However, dishes do include both soy and sesame. To avoid cross-contamination, all meats are smoked on freshly cleaned racks and wings are fried in fresh oil.
Pre-order your meal
Pre-orders for the Sept. 20th pop-up can be made online through CASHDROP beginning on Friday, Sept. 15 at 9 a.m. through Tuesday, Sept. 19 at noon. Guests will choose their pick-up time when they place their orders.
Pick-up will take place at Hot Dish Pantry on Sept. 20 at chosen times between 5 and 8 p.m. Guests can choose to take their food home; but they are also welcome to enjoy their meals in the dining area or on the patio at Hot Dish Pantry if seats are available.
Follow Chef Jenny Lee @kiudamke on Instagram, Facebook and Tiktok or check out her web site at kiuda.net for information about cooking classes, pop-ups and events.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
