Thank you Chef Han, for sharing my favourite sablefish soup recipe with the world. Now, we can make our own Sablefish Soup ala Chef Han.

Korean Sablefish Soup ala Chef Han, Kosoo Restaurants

by Samantha Bacchus McLeod

Thank you Chef Han, for sharing my favourite sablefish soup recipe with the world. Now, we can make our own Sablefish Soup ala Chef Han.

Chef Han, Executive Chef Kosoo Restaurants, shared this sablefish recipe with us so we can have it whenever we want, which could be every day of the week, for me. The recipe is as simple and pure as the man himself. The dish is prepared in 3 easy steps, using some pantry ingredients, some frozen rice and fish cakes, some greens, and Gindara Sablefish. Not only it this creation simple and delicious, it is also gluten-free and low FODMAP.

Kosoo Restaurants Vancouver is the go-to place for Seoul food. Korean food embraces the history of the country, its traditions and culture, and its culinary innovations. The stories of the people of Korea is best learned through the foods of Seoul.

Seoul is a dynamic city for lovers of food, it is a place where old traditions and new innovations come together in perfect harmony…on the dining table.

Chef Han brings his unique style of Seoul food to Vancouver. Kosoo Restaurants’ menus are pleasing to all and sundry. Check out the Robson Street location for Fried Chicken served up with the most brilliant of side dishes.

Thank you Chef Han, for sharing my favourite sablefish soup recipe with the world. Now, we can make our own Sablefish Soup ala Chef Han.
Image by Byron Dueck – Chef Han posing with a fresh Gindara sablefish

Visit the Cardero Street location for chef Han’s take on the old and the new foods of his Seoul. Chef Han’s new creations come from his passion for local ingredients – like Gindara sablefish – and his master class training in 3 unique styles of cooking – and most importantly, his love of Korean soulfood.

Have you tried Korean sushi? We did, when the chef gave us a taste of sablefish kimbap. It was divine. Korean sushi, Kimbap (meaning seaweed and rice), is now on the menu at the Cardero location. Kimbap is an absolute must-try, there are many fresh and healthy varieties to choose from. Kimbap is a refreshing change from Japanese sushi, so if you like sushi, you will love Kimbap.

But first things first…try this Sablefish soup recipe. Chef Han, as always, was kind enough to share one of his secret recipes, his very popular Sablefish Soup. Silken Sablefish, fragrant broth, and fresh greens simmered all together in culinary harmony…can you think of anything better?

For more local and delicious seafood recipes, visit our recipe section.

Image of chef Han and Gindara sablefish provided by Byron Dueck.

Byron Dueck is a photojournalist and award winning documentarian, currently based in Vancouver.
He holds a BA in Political Science from the University of Lethbridge, a GrDip in Visual Journalism
from Concordia University and an MFA in Documentary Media from Ryerson University. His work
focuses on the intersection of human rights, protest movements, and the environment.

Thank you Chef Han, for sharing my favourite sablefish soup recipe with the world. Now, we can make our own Sablefish Soup ala Chef Han.

Korean Sablefish Soup ala Chef Han

Thank you Chef Han, for sharing my favourite sablefish soup recipe with the world. Now, we can make our own Sablefish Soup ala Chef Han. Chef Han, Executive Chef Kosoo Restaurants, shared this sablefish recipe with us so we can have it whenever we want, which could be every day… People seafood, sablefish soup, Korean cuisine, low FODMAP, gluten-free, Korean Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Brine:

2 fillets Gindara Sablefish (160 g total)

200 ml water

200 ml Soy Sauce

100 g sugar

Broth:

1 small piece kelp

20 g dried anchovies

150 ml water

Soup:

20 g Korean rice cakes

20 g Korean fish cakes

20 g baby Bok choy (2-4 heads)

1 lemon wedge

Instructions

For the brine: In a large bowl, mix together the water, soy sauce and sugar. Submerge the fillets in the liquid, cover and set aside to brine for 1 hour.

Preheat oven to 400°F. Remove the fish from the brine and place in an oven-proof pan. Bake, skin side down, in the oven for 20 minutes.

Make the broth: Bring the kelp, anchovies and water to a gentle simmer. Continue simmering for 10 minutes. Remove the pot from the stove, and strain the clear broth into another pot. Discard the kelp and anchovies (or save for other uses).

Make the soup: Bring the clear broth to a simmer again. Add the rice cakes and fish cakes, stir well to avoid the cakes sticking to the bottom of the pot. Simmer until soft and fluffy (about 10 minutes). Add the Bok choy and bring to a simmer again.

Remove the fish from the oven.

Divide the broth into two soup plates. Place the fish atop of the broth.

Serve immediately.

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