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Dan Ahn/KJUN [Official]
Dan Ahn/KJUN [Official]
Then there’s the gumbo, which Jung says is one of her favorite items on the menu. “I tried a lot of gumbo in NYC, and I just didn’t like it,” says Jung. “It just wasn’t the right consistency.” Jung developed her recipe based on observing Chase make it at her legendary New Orleans restaurant Dooky Chase, where she worked as a chef’s assistant for six months in 2010. “I called her my Creole grandmother,” says Jung on working with Chase. Instead of a traditional hot sauce that is served on the side with Creole gumbo, Jung serves her version which features chicken and andouille sausage or seafood with a side of okra kimchi.