Food by VICE

Korean Braised Goat and Dumplings Recipe

Chef Chris Shepherd epitomizes Houston's diverse food influences by combining traditional Korean flavors and rice cakes with succulent goat meat.

by Chris Shepherd
Jan 14 2016, 11:00pm

Photo courtesy of Julie Soefer Photography

Servings: 4


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 onions, chopped
3 pounds carrots, chopped
3 pounds celery, chopped
1 cup garlic cloves

for the dumplings:
2 ounces oil
4 ounces Korean rice dumplings, cut into 1 inch pieces (available at Asian grocery stores)
8 ounces braised goat (see above)
2 ounces julienned white onion
2 ounces gochujang base (Korean red pepper paste)
2 tablespoons beer
2 tablespoons unsalted butter
2 tablespoons sliced green onion


1. 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.

2. In a sauté pan over medium high heat, add the oil and then the rice cakes. Try to get a little sear on the dumplings. Add the onion and the braised goat meat. Warm through. Add the gochujang and beer. Gently swirl in the butter.

3. To serve, place in a warm bowl and top with the green onions.

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