Kimchi Gumbo

The videos of Pamela (Sara Sohn) cooking are a very charming part of Searching.  She is making her family’s favorite, Kimchi Gumbo.  It sounds like a very interesting combination of Korean and Cajun.  This is our version of the recipe.  Be adventurous and give it a try.

Kimchi Gumbo - The GBY

Yields1 Serving

 1 tbsp Canola Oil
 6 oz Andouille Sausage, chopped
 2 cups Yellow Onion, chopped
 1 ½ cups Kimchi
 1 ½ cups Celery, chopped
 6 Garlic cloves, chopped
 2 tbsp Gochujang (Korean chili bean paste)
 4 cups Chicken Broth
 2 cups Frozen Okra, thawed, sliced
 1 tbsp File Powder
 ½ lb Raw Medium Shrimp, peeled, deveined
 3 tbsp Red Wine Vinegar
 1 tsp Kosher Salt
 ¼ cup Scallions, sliced
 2 Red Fresno Chilis, seeded and mined

1

Heat oil in in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add onion, celery, kimchi, and garlic, and cook, stirring often, until onion is translucent, 3 to 4 minutes. Increase heat to high. Add gochujang; cook, stirring often, until vegetables are very tender, 5 to 6 minutes. Add broth; bring to a boil. Stir in okra and filé powder, and cook until slightly viscous, about 5 minutes. Add shrimp, and cook until shrimp are pink and cooked through, 3 to 4 minutes. Stir in vinegar, and salt. Spoon into bowls; top with scallions and chilis.

2

This is VERY spicy, to decrease the heat cut down on the gochujang.

Ingredients

 1 tbsp Canola Oil
 6 oz Andouille Sausage, chopped
 2 cups Yellow Onion, chopped
 1 ½ cups Kimchi
 1 ½ cups Celery, chopped
 6 Garlic cloves, chopped
 2 tbsp Gochujang (Korean chili bean paste)
 4 cups Chicken Broth
 2 cups Frozen Okra, thawed, sliced
 1 tbsp File Powder
 ½ lb Raw Medium Shrimp, peeled, deveined
 3 tbsp Red Wine Vinegar
 1 tsp Kosher Salt
 ¼ cup Scallions, sliced
 2 Red Fresno Chilis, seeded and mined

Directions

1

Heat oil in in a large Dutch oven over medium-high. Add sausage, and cook, stirring occasionally, until browned, 5 to 6 minutes. Add onion, celery, kimchi, and garlic, and cook, stirring often, until onion is translucent, 3 to 4 minutes. Increase heat to high. Add gochujang; cook, stirring often, until vegetables are very tender, 5 to 6 minutes. Add broth; bring to a boil. Stir in okra and filé powder, and cook until slightly viscous, about 5 minutes. Add shrimp, and cook until shrimp are pink and cooked through, 3 to 4 minutes. Stir in vinegar, and salt. Spoon into bowls; top with scallions and chilis.

2

This is VERY spicy, to decrease the heat cut down on the gochujang.

Kimchi Gumbo

(Photography by: Mark Farinholt)

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