Jul 14 2026
Restaurants›Roam by San Chez›Gochujang Gumbo Recipe

Gochujang Gumbo Recipe

Inspired by Roam by San Chez
Time45m
Serves4

Spicy cajun stew mixed with Korean gochujang. Celery, bell pepper, onions, andouille sausage, & white rice.

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Ingredients

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Vegetables

Meat

Grains

Liquids & Seasonings

Method

Preparation

  1. 1

    Prepare the Rice

    In a pot, bring 2 cups of water to a boil. Add 1 cup of white rice, reduce the heat to low, cover, and simmer for 18 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Cooking

  1. 2

    Sauté the Vegetables

    In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced celery, bell pepper, and chopped onion. Sauté for about 5-7 minutes, until the vegetables are softened.

  2. 3

    Add Sausage and Garlic

    Add the sliced andouille sausage and minced garlic to the pot. Cook for another 3-4 minutes, stirring frequently, until the sausage is browned.

  3. 4

    Combine the Broth and Gochujang

    Pour in 4 cups of chicken broth and add 3 tablespoons of gochujang. Stir well to combine all ingredients, ensuring the gochujang is fully dissolved.

  4. 5

    Spice it Up

    Add 1 teaspoon of Cajun seasoning, salt, and black pepper to taste. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld together.

Serving

  1. 6

    Serve

    Ladle the gumbo into bowls and serve hot over a scoop of prepared white rice. Enjoy!

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