Prep time: 15 minutes
Total time: 8 hours
for the braised goat:
1 large goat, cut into pieces (shoulders, legs, saddles—you can also buy the meat at a specialty butcher shop)
3 pounds|1361 grams onions, chopped
3 pounds|1361 grams carrots, chopped
3 pounds|1361 grams celery, chopped
1 cup garlic cloves
for the dumplings:
¼ cup|60 ml oil
4 ounces|113 grams Korean rice dumplings, cut into 1-inch pieces (available at Asian grocery stores)
8 ounces|227 grams braised goat (see above)
2 ounces|60 grams julienned white onion
2 ounces|60 grams gochujang base (Korean red pepper paste)
2 tablespoons beer
2 tablespoons unsalted butter
2 tablespoons sliced green onion
- In a large kettle, place all ingredients in and cover with water. Simmer overnight or at least 7 hours till tender. Pour off stock and pull the meat.
- Heat the oil in a large sauté pan over medium-high. Add the dumplings and sear, then add the onion and the braised goat meat. Warm through. Add the gochujang and beer. Gently swirl in the butter.
- To serve, place in a warm bowl and top with the green onions.
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