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Insa - Artic Char with Potatoes, Wax Beans, Radishes, Jalapeños & White Soy Vinaigrette

$2.00

"This is NOT just another fish dish. Yes, it was served on our menu for a few months, and it is chock full of veggies and is and was a crowd pleaser.  This is also a great summer dish, and the vegetables are also a fine stand-alone meal.  But the main reason I wanted to submit this recipe to Story Plate is because I absolutely love it for its versatility: It’s really built around the white soy vinaigrette, which is full of great flavors. That's why you can substitute just about anything in the recipe: The type of fish — though I love the flavor of artic char — another crunchy vegetable for radishes, use asparagus instead of beans. I usually keep the potatoes, and try to make them fingerlings, as they’re creamier and sweeter than most others. White soy is lesser known than regular soy sauce, but it’s easily found at Asian markets. It has a different flavor, because it is brewed with more wheat, so you can’t sub in one for the other." - Sohui

GIVING BACK
"I’d like to name Red Hook Initiative as my charity of choice because I have been working with them for the past almost 20 years. They serve our community of Red Hook in the most profound ways in working with the youth. Their programming is wide and serves the needs of many in terms of mentorship, teaching youth about sustainable food and farming through their work with our local Red Hook Farm and so much more."  - Sohui
CHEF & PARTNER SOHUI KIM'S STORY 

Sohui was born in Seoul, Korea and lived there until the age of ten, as part of a household where food and entertaining were a regular event. In 1981, her family immigrated to the United States and settled in the Bronx. After acquiring a Bachelor of Arts degree from Barnard College, she was hunting for life’s meaning and discovered her quest for passion. And it was in cooking.


After graduating from Institute of Culinary Education, she started her career at Blue Hill under the tutelage of chefs Dan Barber and Michael Anthony.  She then went to work for, among other accomplished NYC chefs, Anita Lo at the celebrated restaurant Annisa in the West Village, quickly rising through the ranks.


In 2006, she was convinced by her husband Ben Schneider to go forth on her own, and together they opened The Good Fork in Red Hook, Brooklyn. Thirteen years later, Sohui’s highly personal, totally accessible style of cooking has ensured that The Good Fork remains both a beloved neighborhood eatery and a destination restaurant. In 2015, Insa opened its door on December 15.  The duo introduced a beautifully designed Korean BBQ restaurant to the neighborhood of Gowanus in Brooklyn with vibrant flavors of Korean food and 5 Karaoke rooms to sing, eat drink to your hearts content.  New York Times awarded Insa with 2 Stars. 


Sohui is one of the partners to re-open historical restaurant Gage and Tollner in its original landmark space in Downtown Brooklyn.  Anticipated opening date is Fall of 2019. Sohui had penned two cookbooks, The Good Fork Cookbook (2016) and the highly lauded Korean Home Cooking (2018), both books published by Abrams. This James Beard nominated chef lives a block away from the Good Fork in Red Hook, with Ben and their two very amusing children.
 

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