Korean Braised Goat and Dumplings

Serves 6

As a chef, if you’re lucky, a dish that you create becomes a “signature” dish—that

one item on the menu that is the most popular with guests and the most talked about with media (and the most Instagrammed). You don’t always have control over which dish captures this social energy. It may not even be your personal favorite, but suddenly it becomes a part of your identity.

Well, this is my signature dish, and I still love it, even after serving thousands of

bowls a month and cooking hundreds of pounds of rice cakes. Its most obvious point of inspiration is tteokbokki, the Korean street snack of chewy rice cakes and spicy gochujang sauce. But our version has absorbed some of the other cultural influences around us. Though it strays from the Korean recipes that I’ve seen, it’s authentic to my experience of Houston—where tender braised goat meat is a fixture of our taquerias, some of which are located right across the street from Kong Ju Rice Bakery, where I pick up fresh rice cakes (along with kimchi and freshly pressed sesame oil). These foods exist together in our city, on that block, so it made sense to me to make them exist together on a plate.

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Korean Braised Goat and Dumplings

Ingredients

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