May 10: Lunchbreak - Korean Braised Goat and Dumplings
Chef Chris Shepherd
1100 Westheimer
Houston TX

Chef Sarah Grueneberg
980 North Michigan Avenue

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

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