Korean Braised Goat and Dumplings

Prepared by Chef Chris Shepherd of Underbelly – Houston, TX
Serves 4


For the goat:

  • 1 large bone-in goat leg (about 3 pounds)
  • 1 pound onions, chopped
  • 1 pound carrots, chopped
  • 1 pound celery, chopped
  • ¼ cup garlic cloves
  • water

For the dumplings:

  • ¼ cup neutral vegetable oil
  • 4 ounces Korean rice dumplings, cut into 1-inch pieces 2 ounces julienned white onion
  • 2 ounces gochujang base (Korean red pepper paste) 2 tbsps beer (lager)
  • 2 tbsps butter
  • 2 tbsps sliced green onion (from about 2 onions)


  1. In a large stockpot, add goat, onions, carrots, celery and garlic. Fill pot with water so that all ingredients are completely submerged. Bring to a boil over high heat, then reduce to a simmer. Let simmer at least 7 hours or overnight.
  2. Strain goat and discard liquid. When meat is cool enough to handle, pull meat and discard bones. Set aside. (The pulled meat will keep in a resealable plastic bag in the refrigerator for up to 4 days.)
  3. In a skillet over medium-high heat, add oil and then rice cakes. Cook, stirring occasionally, until dumplings get golden brown color in spots, about 6 minutes.
  4. Add onion and 8 ounces of pulled goat meat and cook, stirring, until mixture is well combined and warm throughout. Add gochujang and beer. Gently swirl in butter.
  5. To serve, divide among bowls and garnish with the green onion. Serve immediately.

Download Chef Chris Shepherd’s Korean Braised Goat and Dumplings recipe.

One Fifth Houston Rib Eye


  • 1 (16-oz) prime rib eye
  • 2 tbsp oil
  • 1/4 lb butter
  • 1 head garlic, roasted in 300°F oven for 30 minutes
  • 5 sprigs of thyme
  • Salt and pepper to taste


  1. Preheat skillet to medium-high, then add oil. Oil shouldn’t smoke but should be very close.
  2. Season steak with salt and pepper. Add steak to pan. Press down on meat, but do not move.
  3. Cook steak until it is 1/4 of the way cooked through on that side, about 3 minutes. Flip steak away from you to avoid splashing oil. Do not move steak until it is cooked 1/4 of the way through on this side, about 3 minutes.
  4. Add butter, garlic and thyme. Baste steak by splashing oil over it for 30 seconds. Flip and baste for another 30 seconds.
  5. Remove from heat and let rest.

Download Chef Chris Sheperd’s Korean Braised Goat and Dumplings recipe.