Houston, the fourth largest city in the United States, is also one of the country’s most diverse. With large Indian, Mexican, Vietnamese, and Korean populations, the city is a food lover’s paradise. Hay Merchant is just one restaurant that celebrates the melting pot that is Houston. Here, chef Chris Shepherd shares his recipe for Korean braised goat and dumplings, one of Hay Merchant’s most popular dishes.
Korean braised goat and dumplings
For the braised goat:
1 large (about 3 pounds) bone-in goat leg
1 pound onions, chopped
1 pound carrots, chopped
1 pound celery, chopped<
1/4 cup garlic cloves
For the dumplings:
¼ cup neutral vegetable oil
4 ounces Korean rice dumplings, cut into 1-inch pieces
2 ounces white onion, julienned
2 ounces, gochujang
2 tablespoons lager beer
2 tablespoons unsalted butter, cold<
2 tablespoons green onion, sliced
In a large stock pot, add the goat, onions, carrots, celery, and garlic. Fill the pot with water so that the ingredients are completely submerged. Bring to a boil over high heat, then reduce to a simmer. Let simmer at least 7 hours or overnight.
Strain the goat and discard the liquid. When the meat is cool enough to handle, pull the meat and discard the bones. Set aside. (The pulled meat will keep in a resealable plastic bag in the refrigerator for up to 4 days.)
In a skillet over medium-high heat, add the oil and then the rice cakes. Cook, stirring occasionally for about 6 minutes, until the dumplings get a little bit of golden-brown color in spots.
Add the onion and 8 ounces of the pulled goat meat and cook, stirring, until the mixture is well combined and warm throughout. Add the gochujang and beer. Gently swirl in the butter.
To serve, divide among bowls and garnish with the green onion. Serve immediately.