Braise the goat: 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 gentle simmer over very low heat. Cover tightly, and let simmer at least 7 hours, until very tender, checking occasionally to see if you need to add more water to keep the goat submerged.

Strain the goat and discard the liquid. When the meat is cool enough to handle, pull the meat, discarding any bones or tough cartilage. Set aside. (The pulled meat will keep in the refrigerator for up to 4 days.)

Prepare the dumplings: In a large skillet over medium-high heat, add the oil and when it’s shimmering-hot, add the rice cakes, spreading them out in one layer. Cook, stirring occasionally, for about 6 minutes—let the dumplings get a little bit of golden brown color in spots, and they might puff slightly. (Some recipes call for boiling rice cakes, but I much prefer the texture they get when pan fried—they’ll be crispy on the outside and soft and chewy on the inside.)

Add the sliced onion and the pulled goat meat and cook, stirring, until the mixture is well combined and warm throughout, and the onions have softened, about 8 minutes. Add the gochujang and beer and cook, stirring, 2 to 3 minutes to combine. Remove from heat, add the butter, and gently stir in to enrich the sauce. To serve, divide among bowls and garnish with the green onion. Serve immediately.

Note: Rice Cakes

I wish that everyone had a Kong Ju Rice Bakery in their town, so that they could experience the textural awesomeness of fresh rice cakes. These cakes are made by pounding glutinous rice and water into a sticky dough, then shaping it and steaming it into cakes. The fresher the cakes, the more supple the texture. But since there’s only one Kong Ju, you’ll likely be buying packaged rice cakes for this recipe—which will still be delicious. I prefer the shelf-stable vacuum-sealed ones that you can easily find at HMart or online. Leftover cakes keep well in a sealed plastic bag in the refrigerator for 1 to 2 weeks. If you’re looking for additional ways to use them, let me point you in the direction of another “signature” recipe for another chef, David Chang. His “spicy pork sausage with rice cakes” is a classic at his restaurant, Momofuku Ssam Bar, and easy to make at home (the recipe is all over the internet and in his Momofuku cookbook).

Seared Shrimp and Soba Noodle Salad

Ingredients

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