meet the chef: the conceptual mind of hopscotch festival vancouver's juno kim - where to buy charcoal for grill

Chef Juno King is the culinary head behind Vancouver's skip House festival cuisine, and Vancouver is the whisky celebration that ends on November. 26.
Gold offers the ultimate street food this year. Korean-
Inspiration for hot dogs.
Q: What motivates and motivates you as a chef?
A: I'm from the fashion industry, but I want to start giving people the experience, not the material product.
Take the time to conceive a dish in your heart, purchase, cook, and then show your creations to hungry diners who take the time to understand your thought process is very beneficial.
Q: How would you describe the type of food you like to cook?
A: I use local, sustainable, seasonal and ethical ingredients to cook what I personally enjoy.
I have learned from my past experiences, whether from growing up in Canada as a son of an immigrant Korean parent or from my diverse education.
Q: What may not be known to diners about you?
A: In fact, I started cooking later.
I have a degree from University B. C.
Supplemented by many science, sociology, and business courses, in psychology and economics.
While I was at school, I was also a buyer of an independent clothing boutique.
All these past experiences have certainly played a big role in how I treat the art of cooking.
Q: Describe some of your recent works.
A: I ordered charcoal-roasted cabbage with chicken paste, minced duck meat, sake and egg yolk gel.
Another of my favorite Canadian dishes, which I made with my breakfast radish from Sole Food Street farms.
We quickly dropped it blan, and then we painted it with lemon, chicken skin, wild flowers and lemon.
Q: What is your favorite local product? How to use?
A: Sake kasu made by Artisan emaker craftsmen in Granville Island.
It's cool to see a local producer make such a high grade
It is usually only in Japan that there are high quality products.
The remaining rice is filtered out in sake production, so it has a strong sake taste and can be added to soup, sauces, marinade, etc.
Q: If you have an important suggestion for a family chef, what could it be?
A: The biggest mistake I 've seen on the home chef is, don't wait for your pan to get hot before scorching, and don't use enough salt.
If you do everything from scratch, don't be afraid to season your food.
Reciegochujang DogCharred marinate onions1 small onion, cut into 3/4 cm-inch (2 mm)rings2 cups (500 mL)
1/3 cup (330 mL)
2/3 cup of vinegar (160 mL)sugar2 tsp (10 mL)
Jewish salt oil pot 1/2 (226 g)
1 onion, 1 garlic clove, 2 tbsp (30 mL)
Tamari1 1/2 tbsp (22. 5 mL)honey2/3 tsp (3 mL)
2 tablespoons of sesame oil (30 mL)
3 tbsp, more flavors (45 mL)
Rice vinegar, taste more, taste 6 slices of roasted, seasoned Nori wine, cut into 1/8-inch (3 mm)
Strips2 scallions, cut into slices on bias4 hot dog buns4 wieners/sausagesCilantro for garlic the day before, water, vinegar, about 6 minutes in a small pot with medium fire
Cool on one side.
Place the frying pan at medium heat.
Don't separate the onion rings.
Add a thin but visible layer of oil to the pan.
Gently place the onion in the pan until it is dark brown.
Flip and do the same thing on the other side.
This should be a quick process because you don't want to boil the onions through.
Separate the onions and soak them overnight in pickled salt water.
On the day of service, add all the gochujang sauce ingredients to the blender and paste until it is completely smooth.
Adjust the seasoning according to taste. Reserve.
Preheat the oven to 325 F (160 C).
Lined up on a paper tray with parchment paper, without overlapping.
With parchment paper and a second pot cover.
Bake until crispy for about 20 minutes. Check it often.
Once cooled, it should break easily on your fingers. Reserve.
Cook the sausage according to the instructions of the product.
After baking, bake the sausage in color.
Grill or toast until warm.
Assemble hot dogs and decorations with gochujang sauce, pickled onions, Ham chips, nori and scallions.
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