I’m a huge fan of fusion cuisine. I love combining two different culinary traditions to create something new and exciting.
I’m also a sucker for Korean food. The bold flavors, the spicy kick, the kimchi… I can’t get enough of it.
The other day, I was scrolling through my feed and landed on one of my favorite content creators, Crazy Korean Cooking. If you’re not already following them, the content is mainly about a woman sharing the reactions of her charming Korean parents as they taste recipes from around the world.
Here’s the video that inspired today’s Gippity Kitchen recipe:
Gumbo! Bussin!
What they eat in the video looks like traditional seafood gumbo, but I was immediately struck by the idea of making a Korean gumbo fusion.
The Prompt
How about a Korean Gumbo?
The first recipe that Gippity generated included white fish, mussels, and no andouille sausage (a huge mistake, in my humble opinion). And the only thing Korean about it was a dollop of gochujang in the roux and a kimchi garnish. Gippity could do better than that.
No andouille sausage? Think about what makes a great gumbo (shrimp, chicken, andouille, and roux) and then how to give it a Korean twist. I want to see bold flavors and interesting ingredients.
Gippity Kitchen Says:
Reflecting on the absence of andouille sausage, it’s clear that the challenge is not just to fuse Korean and Cajun cuisines but to do so while honoring the integral components that define a gumbo. The essence of gumbo lies not only in its roux but in the symphony of its meats—each adds a layer of complexity and flavor. With its smoky, spicy profile, Andouille sausage is a cornerstone of that complexity. Introducing bulgogi-style beef could be an innovative Korean twist. With its rich marinade, Bulgogi introduces a sweet and savory depth that complements the smokiness of andouille, ensuring the gumbo retains its soulful base while embracing a bold Korean flavor palette.
In evolving the recipe, let’s thoughtfully balance traditional gumbo elements with Korean influences. Gochujang and kimchi infuse the dish with umami and a tangy kick, enhancing the depth of flavors achieved with Cajun seasoning. Searing the andouille sausage first and using the fond to build the roux will deepen the gumbo’s flavor foundation, ensuring that every spoonful carries the smokiness and richness expected of a classic gumbo, now layered with the complex, nuanced tastes of Korea. This approach underscores a thoughtful consideration of each cuisine’s strengths, aiming to create a comforting and excitingly new dish, a true celebration of culinary fusion that respects the components of both traditions.
Sounds like a plan! Let’s get cooking!
Korean Gumbo
Experience the bold fusion of Louisiana and Korea with this Ultimate Korean Gumbo. Smoky andouille sausage and sweet bulgogi beef meet classic gumbo elements, all enhanced by the spicy kick of gochujang and the tangy crunch of kimchi, creating a dish that's both comfortingly familiar and excitingly new.
Ingredients
For the Gumbo Base:
- 1/2 cup vegetable oil (you might need a bit less depending on the sausage fat rendered)
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 3 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons gochujang (Korean chili paste)
- 6 cups seafood or chicken broth
- 1 cup kimchi, roughly chopped
- 2 teaspoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
For the Seafood and Meats:
- 1 pound shrimp, peeled and deveined
- 1/2 pound crab meat (preferably lump)
- 1/2 pound andouille sausage, sliced
- 1/2 pound beef, thinly sliced (for bulgogi)
For the Bulgogi Marinade:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 Asian pear or regular pear, grated
- 1 teaspoon freshly grated ginger
- 2 green onions, chopped
- 1 tablespoon sesame seeds
For the Gumbo “Feel”:
- 1 cup okra, sliced (fresh or frozen) or 1 teaspoon file powder (added at the end)
Additional:
- 2 green onions, sliced for garnish
- Cooked white rice, for serving
Instructions
- Marinate the Beef: Combine the bulgogi marinade ingredients in a bowl. Add the beef, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour, up to overnight.
- Sear the Sausage: In a large pot or Dutch oven, sear the sliced andouille sausage over medium-high heat until browned. Remove the sausage, leaving the rendered fat in the pot.
- Prepare the Roux: Reduce the heat to medium. If needed, add vegetable oil to the rendered fat to total 1/2 cup. Gradually whisk in the flour, stirring continuously, until the roux reaches a deep brown color, about 20-25 minutes. The fond from the sausage will be incorporated into the roux, adding flavor.
- Sauté the Vegetables: Add the onion, bell pepper, celery, and garlic into the roux. Cook until soft, about 5-10 minutes.
- Blend in the Gochujang: Mix in the Gochujang thoroughly. Slowly stir in the broth to prevent lumps.
- Season the Gumbo: Include the kimchi, soy sauce, fish sauce, smoked paprika, salt, and black pepper. Return the sausage to the pot. Simmer for 30 minutes.
- Add Okra: If using okra, add it now and cook until tender, about 10 minutes. If you’re opting for file powder, hold off until later.
- Cook the Seafood: Stir in the shrimp and crab meat, cooking until the shrimp turns pink, about 10 minutes.
- Grill the Beef: Heat a grill pan or skillet over high heat. Remove the beef from the marinade, allowing excess to drip off, and sear it quickly on each side. Add the cooked beef to the gumbo.
- Final Adjustments: Stir in file powder now if you’re using it. Check the seasoning and adjust as necessary.
- Serve: Ladle the gumbo over cooked white rice in bowls. Garnish with sliced green onions.
Tips:
- Layering Flavors: Searing the sausage first adds a rich flavor to the meat and contributes to the roux’s depth with the fond.
- Roux Watch: Keep a close eye on your roux as it cooks; the fat from the sausage will darken it, but you want to avoid burning it.
- Marinade Magic: The longer the beef marinates, the more flavorful it will be.
Incorporating the fond from the andouille sausage into the roux is a must for that hearty Cajun essence. This ultimate Korean Gumbo is a culinary adventure in a bowl, perfect for sharing with friends and family. Enjoy the cooking process and the delicious results!
Was It Roux-diculously Good?
Bleck! This recipe was a disaster.
I was so excited about the idea of a Korean gumbo, and the first couple of bites were intriguing, but the more I ate, the worse it got.
My mother-in-law spit it out.
The biggest issue was the canned lump crab meat. It was salty and off-putting and permeated the entire dish. I should have known better and left it out entirely.
The sad thing is that the dish’s fusion elements weren’t what made it bad! Everything else was pretty good, but that crab ruined it—yuck.
I don’t think my family will let me try this one again, but it could be great with some tweaks. Let me know if you have any ideas!
