Insa – Arctic Char with Potatoes, Wax Beans, Radishes,
$2.00 – $12.00
“This is NOT just another fish dish! This crowd-pleaser was featured on our menu for a few months, and it is chock full of veggies. This is a great summer dish, and the vegetables can be a fine stand-alone meal. But the main reason why 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. Swap out the type of fish (though I love the flavor of arctic char), or sub another crunchy vegetable for radishes, or asparagus instead of beans. I usually make this dish with potatoes — fingerlings are my favorite as they’re creamier and sweeter than most others. White soy is lesser known than regular soy sauce, but it can be easily found in Asian markets. It has a uniquely different flavor because it’s brewed with more wheat, so you can’t really sub anything else for it.” – Sohui Kim. Chef & Partner, Insa.
“Red Hook Initiative is my charity of choice because I have been working with them for almost 20 years. They serve our community of Red Hook in the most profound ways by 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 Kim
CHEF & PARTNER SOHUI KIM’S STORY
Sohui Kim was born in Seoul, Korea, and lived there until the age of ten. She grew up in a household where gatherings focused on food and entertaining was a regular occurrence. In 1981, her family immigrated to the United States and settled in the Bronx. After acquiring a Bachelor of Arts degree from Barnard College, Sohui, like many post-college grads, was on a hunt for life’s meaning. She discovered that meaning and her true passion for cooking.
Sohui enrolled herself in the Institute of Culinary Education and upon graduating from the school, she started her career at Blue Hill under the tutelage of chefs Dan Barber and Michael Anthony. She then went to work for a number of accomplished NYC chefs, of which included Chef Anita Lo at the celebrated restaurant Annisa in the West Village where she quickly rose through the ranks.
In 2006, with encouragement from her husband Ben Schneider she ventured out 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, the duo opened Insa, a beautifully designed Korean restaurant in the neighborhood of Gowanus, Brooklyn. The restaurant also has five karaoke rooms where guests can sing, eat, and drink to their heart’s content. Insa was well received by the city and has been awarded 2 Stars by the New York Times.
Sohui is one of the partners to re-open the historical restaurant Gage and Tollner in its original landmark space in Downtown Brooklyn. Sohui had authored two cookbooks, The Good Fork Cookbook (2016) and the highly lauded, Korean Home Cooking (2018). You can find this James Beard nominated chef residing a block away from the Good Fork in Red Hook, with husband Ben and their two very amusing children.
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