May 10: Lunchbreak - Korean Braised Goat and Dumplings

CookingLifestyle and LeisureSarah Grueneberg

Chef Chris Shepherd
Underbelly
1100 Westheimer
Houston TX
www.underbellyhouston.com

Chef Sarah Grueneberg
Spiaggia
980 North Michigan Avenue
Chicago
www.spiaggiarestaurant.com


Korean Braised Goat and Dumplings
Serves 4

Ingredients: 2 oz. oil
4 oz. Korean rice dumpling - cut into 1 inch pieces
8 oz. braised goat (lamb, beef or Chicken all work)
2 oz. julienned white onion
2 Tbs Gochujang paste (Korean red pepper paste)
2 Tbs beer
1 tsp rice vinegar
2 Tbs butter
2 Tbs green onion, sliced

Directions:
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 goat. Warm through. Add the Gochujang, beer and vinegar. Gently swirl in the butter. Place in a warm bowl and top with the green onions

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