Mosaic Of Flavours: Seungmin Han

Local chef challenges the conventional composition of mussel soup

Seungmin Han
Chef/Owner of Kosoo – Korean Kitchen + Raw Bar

Chef Seungmin Han has worked his way up the ranks in the Canadian restaurant industry where he was fortunate to study under some of the best chefs. The more he learned about world cuisines, the more he wanted to reinvent his Korean dishes in a whole new way.
When he creates he always starts with his favourite childhood foods in mind. He then incorporates his intense French and Japanese training, and finishes with his own creative flair. Chef Han’s style of cooking can be time consuming and complex, or it could be as simple as 1,2,3.
Local meat, seafood, fish, and produce can be used to recreate dishes every Korean family eats in their own homes. Try cooking a batch of his heart-healthy 
soup recipe.

Mussel Soup

Serves 4

Ingredients:
• 30 to 40 fresh mussels
• 1 tablespoon white wine
• 40 g green onions
• 1 tablespoon minced garlic
• 1 finely diced jalapeno
• Salt to taste
• Enough water to cover the mussels

Method:
1. Place everything in a large pot and bring to a gentle simmer, remove from the heat immediately. 
2. Discard any unopened mussels and serve in deep soup bowls