Gochujang Gumbo


It’s warming and spicy, but not too spicy. More like a building yet mild burn. Big flavor comes from Andouille sausage, garlic cloves, gochujang (Korean chile bean paste), and the red Fresno chiles. And it wouldn't be gumbo without a dusting of filé powder. Gochujang, available in the international aisle of most supermarkets, is treated like tomato paste: it’s sautéed with the celery, bell pepper, and garlic at the beginning of the recipe so its flavor melds into the soup. Notice that a splash of red wine vinegar gets added to the gumbo when it’s seasoned. Three tablespoons are enough to brighten the gumbo with a bit of acidity.

Gochujang Gumbo
If you like spicy, this offering is for you. Fiery fermented Korean chile paste adds layers of flavor while fresno chiles and chopped Andouille sausage add additional heat. Sliced okra and shrimp are a nod to the soup's Southern roots. And it gets a scallion garnish to go hand in hand with the gochujang paste. Get the recipe: Gochujang Gumbo. Photo: Hector Manuel Sanchez
Hands On Time:
45 mins
Total Time:
45 mins
6 serves


  • 1 tablespoon canola oil

  • 6 ounces chopped andouille sausage

  • 2 cups chopped yellow onion (about 1 large)

  • 1 ½ cups chopped celery (about 2 large stalks)

  • 1 ½ cups chopped yellow bell pepper (about 1 large)

  • 6 garlic cloves, chopped

  • 2 tablespoons gochujang (Korean chile bean paste)

  • 4 cups chicken broth

  • 2 cups frozen sliced okra, thawed

  • 1 tablespoon filé powder

  • ½ pound peeled and deveined raw medium shrimp

  • 3 tablespoons red wine vinegar

  • 1 teaspoon kosher salt

  • ¼ cup sliced scallions (about 3 small)

  • 2 red Fresno chiles, seeded and minced


  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, bell pepper, and garlic, and cook, stirring often, until onion is translucent, 3 to 4 minutes. Increase heat to high.

  2. 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.

  3. Stir in vinegar, and salt. Spoon into bowls; top with scallions and chiles.

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