Korean Inspired Wild Pacific Halibut Crudo

Korean Inspired Pacific Halibut Crudo “Ssamjang”

In the winter when fresh halibut is not available, I like to slightly cure and enjoy this local fish with the warming effect of Ssamjang , my favourite Korean dipping sauce

For the fish:

8 oz halibut fillet, skinless boneless

25 grams sugar

25 grams kosher salt

Seaweed; kombu, macro kelp, sugar kelp, etc.

Mix the salt and sugar and cure the halibut, in a nonreactive container for 1 hour

Rince off the cure, pat dry and wrap in rehydrated seaweed, overnight.

The next day, remove the seaweed, slice the halibut and serve

For the sauce:

1 Tbsp Korean soybean paste (doenjang)

2 Tbsp korean red pepper paste (gochujang)

2 Tbsp mirin

2 Tbsp rice vinegar

2 Tsp toasted sesame seed oil

1 clove garlic, minced

2 Tbsp sliced green onions

2 Tsp tasted sesame seeds

Mix everything except the green onions and sesame seeds which we will use as a garnish

Suggested garnish:

Kim chi, pickled vegetables, steamed rice

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

DesignMarch 30, 2026