Korean-style Gumbo

Ingredients

While the original American Gumbo is known for its combination of meat, seafood, and vegetables, the Korean-style Gumbo incorporates Korean ingredients and flavors. The addition of kimchi, gochujang (Korean chili paste), and other Korean spices gives this dish a fiery kick and a distinct umami taste. The fusion of these two cuisines creates a harmonious blend of flavors that is both comforting and exciting. We alse have the original recipe for Gumbo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) gochujang (Korean chili paste) 1 tablespoon (15g) gochujang (Korean chili paste)
• 1 teaspoon (5g) Korean red pepper flakes 1 teaspoon (5g) Korean red pepper flakes
• 1 cup (200g) kimchi, chopped 1 cup (200g) kimchi, chopped
• 1 cup (150g) bell peppers, diced 1 cup (150g) bell peppers, diced
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 cup (200g) chicken, diced 1 cup (200g) chicken, diced
• 1 cup (200g) shrimp, peeled and deveined 1 cup (200g) shrimp, peeled and deveined
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) fish sauce 1 tablespoon (15ml) fish sauce
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• Salt and pepper to taste Salt and pepper to taste
• Cooked rice, for serving Cooked rice, for serving
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 30g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Stir in the gochujang and Korean red pepper flakes, and cook for an additional minute.
3. 3.
   Add the chopped kimchi, bell peppers, okra, mushrooms, chicken, and shrimp to the pot. Cook until the chicken is no longer pink and the shrimp turns pink.
4. 4.
   Pour in the chicken broth and diced tomatoes. Stir in the soy sauce, fish sauce, Worcestershire sauce, sugar, salt, and pepper.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, allowing the flavors to meld together.
6. 6.
   Serve the Korean-style Gumbo over cooked rice and garnish with chopped green onions.

Treat your ingredients with care...

• Kimchi — If you prefer a milder flavor, rinse the kimchi before chopping it.
• Gochujang — Adjust the amount of gochujang according to your spice preference.
• Korean red pepper flakes — Use more or less depending on your desired level of heat.
• Shrimp — Be careful not to overcook the shrimp to maintain its tenderness.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the Gumbo.

Tips & Tricks

• For a heartier version, you can add additional vegetables such as carrots or potatoes.
• Adjust the spiciness by adding more or less gochujang and Korean red pepper flakes.
• Serve the Gumbo with a side of traditional Korean pickled vegetables for added flavor and texture.
• If you prefer a thicker consistency, you can mix a tablespoon of cornstarch with water and add it to the Gumbo during the simmering process.
• Leftovers can be stored in the refrigerator for up to three days and reheated for a quick and delicious meal.

Serving advice

Serve the Korean-style Gumbo hot over a bed of cooked rice. Garnish with chopped green onions for a fresh and vibrant touch. Provide additional gochujang on the side for those who enjoy extra spiciness. Serve with a side of Korean pickled vegetables to complement the flavors of the dish.

Presentation advice

Present the Korean-style Gumbo in a deep bowl, allowing the vibrant colors of the ingredients to shine through. Place a scoop of cooked rice in the center of the bowl and ladle the Gumbo over it. Garnish with a sprinkle of chopped green onions for added freshness. Serve with a side of Korean pickled vegetables for a visually appealing and flavorful presentation.