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.