Around the World Cook-Along Kit + Live Cooking Class

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Our February Girl & the Goat Goldbelly LIVE! cook-along sold out so fast that we’re introducing a February cook-along by popular demand! You’re invited to join us for this Goldbelly LIVE! cook-along on Wednesday, February 10th, at 7pm ET, with James Beard Awardee & “Top Chef” Season 6, winner Stephanie Izard of Chicago’s famed Girl & the Goat! Featuring SIX (count ‘em, 6!) recipes inspired by “good luck” traditions from around the globe, Chef Stephanie will lead you through this live, interactive culinary experience. It’s the ultimate way to travel with your taste buds in 2021!

This meal kit includes perfectly-portioned ingredients (aka already measured out for convenience), with everything you’ll need to make the following dishes at home: Chef Stephanie’s famous Short Rib & Bone Marrow Dumplings, “Hoppin’ John”-inspired Salad, Crispy Pork Belly, Sweet Potato Noodles, and Skirt Steak Lettuce Wraps. And she hasn’t forgotten the good stuff—you’ll also receive a 12 Grapes cocktail mixer (BYOB – your favorite spirit!) and a Greek Coin Cake (a light lemon-almond cake), for good luck!

Here’s How It Works:

– Order your Meal Kit before Saturday, February 6th at 6pm ET.

– By placing an order, you will automatically be enrolled in the exclusive Zoom event.

– On Tuesday, February 9th, you’ll receive an email with all the info you’ll need to join the Zoom event.

– At 7 PM ET on Wednesday, February 10th, join Chef Stephanie on Zoom!

A limited number of seats are available, and they’re expected to fill up quickly.

For more details, head to the Goldbelly Blog!

More Details

Limited Edition: This Around the World Meal Kit includes a FREE Goldbelly LIVE! Cook-Along with Chef Stephanie Izard of Chicago’s Girl & the Goat. First Come, First Served!

This package serves 2 people and includes everything you need to make the complete meal (6 dishes) + cocktails.

Kit Includes

  • 1 Bottle This Little Goat went to Korea
  • 4 oz. Beef & bone marrow dumpling filling
  • 1 Red Bell Pepper
  • 4 oz. Pickled fresno chiles
  • 4 oz. Pickled peppers
  • 4 oz. Pickled onions
  • 4 oz. Pickled carrots
  • 1 Large bunch kale
  • 3-4 Stalks celery
  • 4 oz. Crispy lentil crunch
  • 4 oz. Pork belly
  • 4 oz. Black-eyed peas
  • 1 Lemon
  • 1 Bunch Mint
  • 1 Bunch Cilantro
  • 4 oz. Dumpling wrappers
  • 4 oz. Roasted shiitake mushrooms
  • 2 oz. Toasted sesame seeds
  • 4 Satsuma Oranges
  • 4 oz. Potsticker dipping sauce
  • 8 oz. Sweet potato noodles
  • 4 oz. Kewpie mayo
  • 4.5 oz. GG crispy green leaf lettuce (1 clamshell)
  • Skirt Steak
  • Coin cake batter
  • 12 Grapes Cocktail Mixer (6 oz.)

Ingredients

This Little Goat went to Korea – Cane Sugar, Tamari Sauce (Water, Soybeans, Salt Sugar), Salted Sake (Water, Rice, Salt), Water, Granulated Tamari Soy Sauce (Soy Sauce (Soybeans, Salt, Sugar), Maltodextrin, Salt), Cultured Dextrose, Modified Food Starch, Xanthan Gum, Salt
Beef & Bone Marrow Dumpling Filling – Beef Short Rib, Bone Marrow, Fermented Tofu, Ginger, Garlic, Scallions, Shiitakes, Sesame Oil, Hoisin Sauce, Salt
Bell Pepper
Pickled Fresnos – Fresnos, White Vinegar, Salt, Sugar
Pickled Peppers – Peppers, White Vinegar, Salt, Sugar
Pickled Onions – Red Onion, Coriander, Black Peppercorn, Red Wine Vinegar, Water, Salt, Sugar
Pickled Carrots – Carrots, Seasoned Rice Wine Vinegar
Kale
Celery
Pork Belly
Black-eyed Peas
Lemon
Mint
Cilantro
Dumpling Wrappers – Flour, Water
Shiitake Mushrooms
Sesame Seeds
Satsuma Orange
Potsticker Dipping Sauce – Light Soy, Sesame Oil, Black Vinegar, Chili Oil, Sugar In The Raw
Sweet Potato Noodles
Kewpie Mayo
GG Crispy Green Leaf Lettuce
Skirt Steak
Coin Cake – Butter, Sugar, Eggs, Salt, Orange, Yogurt, Vanilla Extract, Flour, Milk
12 Grapes Cocktail – Grapes, Sugar, Salt, Unseasoned Rice Wine Vinegar, Mirin, Tamari, Sweet Soy, Fish Sauce

Instructions / Storage

AROUND THE WORLD MEAL KIT

  • Kit ships with ice packs, will not arrive frozen
  • Upon arrival place immediately in the fridge
  • All ingredients have to be refrigerated until cooking
  • May be kept refrigerated for up to 5 days
  • Protein may be kept frozen up to 2 months, produce cannot be frozen

PRIOR TO THE CLASS

1. Upon Arrival: Unpack your Girl & the Goat Around the World Meal Kit once it arrives. Use the checklist below to make sure that you have all of your ingredients:

  • 1 Bottle This Little Goat went to Korea
  • 8 oz. Beef & bone marrow dumpling filling
  • 1 Red Bell Pepper
  • 4 oz. Pickled fresno chiles
  • 4 oz. Pickled peppers
  • 4 oz. Pickled onions
  • 4 oz. Pickled carrots
  • 1 Large bunch kale
  • 3-4 Stalks celery
  • 4 oz. Crispy lentil crunch
  • 4 oz. Pork belly
  • 4 oz. Black-eyed peas
  • 1 Lemon
  • 1 Bunch Mint
  • 1 Bunch Cilantro
  • 4 oz. Dumpling wrappers
  • 4 oz. Roasted shiitake mushrooms
  • 2 oz. Toasted sesame seeds
  • 4 Satsuma Oranges
  • 4 oz. Potsticker dipping sauce
  • 8 oz. Sweet potato noodles
  • 4 oz. Kewpie mayo
  • 4.5 oz. GG crispy green leaf lettuce (1 clamshell)
  • Skirt Steak
  • 1 Coin cake
  • 12 Grapes Cocktail Mixer (6 oz.)

Place all ingredients in the fridge overnight.

2. An Hour Before Class: Gather the necessary kitchen equipment & ingredients before the cook-along starts:

  • Kosher Salt
  • Cooking Oil (such as canola or veg)
  • Olive Oil
  • Ice
  • 1 Egg White
  • Gin (or your spirit of choice)
  • Chef’s Knife
  • Cutting Board
  • Side Towels and/or Oven Mitts
  • 4 Md/Lg Mixing Bowls
  • 3 Sm Mixing Bowls
  • Non-stick Pan or Wok, w/a lid
  • Large Oven-Safe Skillet or Griddle
  • Large Non-Stick Skillet
  • Large Pot
  • Tongs and Mixing Spoons
  • Cocktail Shaker (optional)
  • 1 Large Serving Bowl
  • Serving Plates & Utensils
  • Serving Glasses

To prep your kitchen:

  • Fill a large pot with salted water, cover, and bring to a boil.
  • Fill a small bowl with cold water.
  • Prep the veggies for your Hoppin’ John inspired salad: Slice the bell pepper into thin strips; remove the rib from the kale & finely chop, thinly slice the celery; cut the pork belly into 1" lardons.

3. Before Zooming: Download the Zoom App on your computer or mobile phone. You do not need to register for an account to join.

4. At Class Time: Join our Zoom Cook-Along Wednesday, February 10, at 7pm ET! Click this Meeting Link: https://zoom.us/j/96190353473 (Meeting ID: 961 9035 3473). Feel free to join us a few minutes early to test out your connection!

DURING THE COOK ALONG

Chef Stephanie will lead you through these instructions during cook-along—these are the recipes that will be featured.

Beef & Bone Marrow Dumplings

In Chinese culture, dumplings are traditionally served around Chinese New Year as a symbol of wealth.

  • Beef & bone marrow dumpling filling
  • House-made dumpling wrappers
  • Canola or vegetable oil (not provided)
  • Dumpling dipping sauce (reserving half for your noodles)
  • Toasted sesame seeds
  • Pickled fresnos (optional)
  • Mint

Make the Dumplings

  • Remove dumpling wrappers from the packaging, unstack them and place on a clean work surface.
  • Fill a small bowl with cold water.
  • Scoop about a tablespoon of the dumpling filling in the center of each wrapper, leaving a small border around the edges.
  • Dip your finger in the water and wet one half of the outer edge of the wrapper (do not wet the entire outer edge or your wontons will get soggy).
  • Fold the edges of your dumpling into one another, enclosing the filling and creating a half-moon shape.
  • Gently pinch the center together, then fold in from the sides, crimping to enclose the filling.
  • Repeat with remaining filling and dumpling wrappers.
  • Grab a non-stick pan with a lid (if you don’t have a lid you can use another pan or even a baking sheet).
  • Coat with a drizzle of cooking oil (about 1 tablespoon) and heat over medium-high heat.
  • Once heated to medium heat, place your dumplings in an even layer in the pan, making sure they aren’t touching or they may stick.
  • Cook, undisturbed, until the bottoms begin to turn golden brown, about 1 minute.
  • Once beginning to brown, cover with a lid, leaving a small gap for the steam to escape.
  • Pour about 2 tablespoons of water into the pan, being careful of any oil that may splatter, then cover completely. (At this time the bottoms of your dumplings are continuing to crisp up while they are being steamed by the water).
  • Continue cooking until the bottoms of the dumplings are crisp and deep golden brown and the wrappers turn opaque, about 2-3 minutes more.
  • Transfer to a serving plate and top with a sprinkle of toasted sesame seeds, freshly-torn mint leaves and some pickled fresnos, if desired.
  • Drizzle with (or serve alongside) the dumpling dipping sauce.

Steph’s Note – the amount of water needed can vary based on the weather, humidity levels, etc. So, make sure to keep a close eye on your dumplings. If the water has evaporated before they are browned and cooked through, add in a few more drops.

Hoppin’ John-Inspired Salad

This take on a Hoppin’ John salad incorporates black eyed peas, which are said to bring prosperity & luck in many Southern traditions, lentils, a sign of wealth in many countries, and crispy pork belly, a Chinese symbol of luck and prosperity.

  • Red bell pepper
  • Kale
  • Celery
  • Pork belly
  • Canola or vegetable oil (not provided)
  • This Little Goat went to Korea
  • Lemon
  • Olive oil (not provided)
  • Black-eyed peas
  • Pickled red onion
  • Pickled peppers
  • Crispy lentil crunch
  • Mint

Make the Salad

  • First, prep your veggies:
    • Remove the core from the bell pepper and slice into thin strips.
    • Remove the rib from the kale and finely chop.
    • Thinly slice the celery.
    • Cut the pork belly into 1-inch lardons (about 8 pieces).
  • Coat a large non-stick skillet with a drizzle of cooking oil and heat over medium heat.
  • Add in the pork belly and bell pepper.
  • Cook the pork belly on one side until it begins releasing its fat, about 3-4 minutes.
  • Toss the red pepper in the released pork fat and, using tongs, flip the pork belly.
  • Continue cooking until the pork is cooked through and the peppers are lightly-colored and tender, about 3 minutes more.
  • Transfer to a plate to rest.
  • Squeeze the juice from your lemon into a small mixing bowl.
  • Whisk in 1 ½ tablespoons This Little Goat went to Korea sauce, 1 tablespoon olive oil and a pinch of kosher salt. Set aside.
  • Transfer chopped kale to a large salad bowl and add in the black-eyed peas, about half of the pickled onions and peppers, half of the crunchy lentil topping, pork belly and red pepper.
  • Drizzle over the Korea vinaigrette and toss until well combined.
  • Season to taste with salt. Top with fresh mint leaves and reserved crunchy lentil topping, for even more luck!

Veggie Sweet Potato Noodles

Long noodles for a long life!

  • Sweet potato noodles
  • Roasted shiitakes
  • Dumpling dipping sauce (reserving about half for your dumplings)
  • Pickled carrots
  • Pickled fresnos
  • Mint
  • Cilantro
  • Toasted sesame seeds

Make the Noodles

  • Bring a large pot of salted-water to a rolling boil. Once boiling, add in the noodles and cook until tender, about 5 minutes.
  • Meanwhile, while your water boils, slice the shiitakes into very thin strips.
  • Drain your noodles and transfer to a large mixing bowl. Toss with about 3 Tbsp of the potsticker dipping sauce, julienned shiitakes, some pickled carrots and fresnos, about ¼ cup each freshly-torn mint and cilantro leaves and half of the toasted sesame seeds.
  • Top with an additional sprinkle of sesame seeds and freshly mint and cilantro.

Skirt Steak Lettuce Wraps

In Korean culture, wrapping foods in lettuce leaves is said to bring good fortune (because we all need a bit of that these days)! Seasonal fruit, such as these delicious satsuma oranges, symbolize life and new beginnings.

  • Skirt steak
  • This Little Goat went to Korea
  • Kewpie mayo
  • Pickled carrots
  • Pickled fresnos
  • Pickled peppers
  • Pickled red onion
  • Olive oil (not provided)
  • Canola or vegetable oil (not provided)
  • Mint
  • Cilantro
  • Satsuma oranges
  • Crispy Green Leaf lettuce

Make the Skirt Steak

  • Season both sides of your skirt steak with kosher salt.
  • Place in a large mixing bowl or baking dish and toss with about ¼ cup This Little Goat went to Korea sauce.
  • Set aside to marinate.
  • Meanwhile, transfer Kewpie mayo to a small mixing bowl and whisk in 2-3 tablespoons of Korea sauce.
  • Set aside until ready to serve.
  • Preheat a large oven-safe skillet (or griddle or grill-pan) to medium-high/high heat and coat with a drizzle of cooking oil.
  • Once hot, place steak on the grill (you should hear it sizzle) and grill until well-charred on both sides and cooked through to desired doneness. (I prefer my steak cooked to medium, which takes about 4 minutes per side. But, every grill is different so cooking times may vary). Or, if preferred, sear your steak in a pan for about 1 minute per side, then transfer to the oven until cooked through to desired doneness.
  • Transfer steak to a cutting board and let rest for at least 5 minute before slicing.
  • Meanwhile, make your “kimchi-inspired” orange salad: Peel the satsuma oranges and separate the segments.
  • Place in a small mixing bowl along with a small handful of pickled peppers, fresnos and carrots.
  • Add in about 1 tablespoon Korea sauce and a drizzle of olive oil.
  • Toss until well combined and set aside for serving.
  • Locate the grain of the meat (the direction that the muscle fibers run) and position your knife across the grain (creating an “x” with the grain).
  • Slice the meat, across the grain, into thin stips, about ½-inch thick and 3-4 inches long.
  • Serve sliced skirt steak on crisp lettuce leaves, topped with pickled veggies, torn leaves of fresh mint and cilantro and a drizzle of Korea-spiced mayo.
  • Enjoy alongside satsuma orange salad and additional Korea-mayo for dipping!

Steph’s Note: Cutting across the grain makes a big difference in having chewy and tough versus deliciously tender meat. Make sure you don’t skip this step, it’s important!

12 Grapes Cocktail Mixer (not pictured)

  • 12 grapes cocktail mixer
  • Spirit of choice (not provided)

Make the Cocktail

  • Enjoy this delicious 12 grapes cocktail with a splash of sparkling water as a delicious mocktail, or add 1.75-ounces of your favorite spirit to every 2.5-ounces of mixer.
  • Shake over ice and strain into an iced Collins glass.

Greek Coin Cake (not pictured)
For good luck and a sweet start to the New Year!

  • Preheat the oven to 350 degrees (or 325 for convection).
  • Generously coat the cake pans on all sides with non-stick cooking spray or melted butter. Place the coin in one of the pans (don’t tell anyone which one!). Evenly divide the batter among your prepared pans.
  • Place pans on a baking sheet to avoid your oven from getting messy and transfer to the oven. Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly, then remove from the pans by inverting the cakes onto a cutting board or serving plate. Sprinkle with powdered sugar if desired & dig in!
Download Storage and Prep Instructions

Shipping Details

  • Girl & The Goat ships Tuesday-Thursday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

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REVIEWS

As usual the meals from the Girl and the Goat are excellent. The directions and packaging are very easy to follow
Tammy M. - Lake Oswego, OR
07/06/20
The meal was absolutely delicious. The rhubarb chimmichurri was exceptional. The pork shanks were so tender.
Nelda B. - Bellevue, WA
06/02/20
The food was excellent. Preparation directions were clear. Nice to have the extra sauce for later.
Salli C. - Jackson, MI
06/10/20
It was perfect! Arrived on time, easy to follow instructions and the freshest ingredients. The meal was a birthday surprise for my husband because we couldn’t get reservations at The Girl in the Goat when we visited Chicago a few years ago. And it was DELICIOUS!! I’m thinking of ordering the short rib meal for Fathers Day.
Michelle L. - East Northport, NY
06/08/20
We had a mix of seniors and youngsters and everyone said the Girl and the Goat pork shank was one of the best meals we've ever had. The pork fell off the bone, the sauces were delicious and the beans - the best. It was truly a wonderful experience.
Roger K. - Tampa, FL
06/03/20
Tasty recipe. Was a bit involved and challenging to follow but watching the Instagram live video helped
Justin S. - Pittsburgh, PA
07/15/20
I've ordered from 3 or 4 places via goldbelly. The Girl and the Goat's meal was an absolute 10. Absolutely felt like a restaurant meal.
Linda H. - Crawfordville, FL
07/13/20
Everything. Order was delivered on time, food was delicious and directions for preparation were very concise and easy to follow. I hope you make more meals available from this restaurant!
Jennifer M. - Sag Harbor, NY
07/22/20
Food arrived with dry ice and every item was in great shape! The food itself was THE best meal kit that we have ever had- super quality food, great taste combinations, fresh and vibrant- restaurant quality++!
Heather W. - Fountain Hills, AZ
08/11/20
So fun! Stephanie Izard was great! I felt like I was sharing the kitchen with a friend without having to share the space. The food came out delicious! She was easy to cook along with. Stephanie gave easy to do directions while also talking about the ingredients and telling us some stories along the way. Would definitely do again!
Jackie J. - Willow Springs, IL
08/23/20
Great concept - loves the online cooking class and having the box of materials shipped to my door. Did it with family on vacation - so fun!
John B. - Southgate, KY
08/23/20
Ingredients arrived on time. There were no glitches with the zoom call and it didn't feel like Stephanie was rushing things. Was a good time.
Jeff M. - Chicago, IL
08/23/20
This was the best packaged thing I’ve gotten yet. Very organized meal kit with generous portions.
Allison K. - Arlington, VA
08/23/20
Food arrived as promised for live event. Customer service very responsive and thorough.
Lisa B. - Saint Petersburg, FL
08/23/20
The zoom cooking class was awesome! Would definitely do another one. And the food was delicious!
Orli S. - Milford, NJ
08/23/20
The food was packaged well (no damage at all-and there were eggs in our order) and the food was excellent. It felt restaurant quality even though we were at home.
Andy S. - Phoenix, AZ
08/19/20
Delivery was completed and gave me the opportunity to participate in a uniquely fun and rewarding experienced.
Paul C. - Whitestown, IN
08/24/20
Most amazing purchase ever. An incredible meal (said it was for 2, but really more like 4), and over an hour with Stephanie Izard on a zoom call. What could be better?
Dan L. - Niles, MI
08/23/20
It was a really awesome experience. The presentation of the kit was nice and the portion sizes were really generous. We had a lot of leftovers.
Alyssa S. - Stevensville, MI
08/23/20
I thought the delivery process of the ingredients was excellent, well thought out and such. Stephanie’s personality was very welcoming in her home - it made it feel very intimate and I loved the final product.
Kelly B. - Jacksonville Beach, FL
09/01/20
We sent this to my parents as an anniversary gift and they loved it. Said it tasted as good as going to the Girl and the Goat in person.
John C. - Hull, MA
08/26/20
The meal kit from Girl and The Goat was delicious, well packaged and explicit instructions for prepping, cooking and plating.
Judy C. - Missoula, MT
08/31/20
The food that arrived for folks on time was delicious, plentiful and well worth the investment! Two thumbs up on Girl and the Goat.
Brian C. - Lawrenceville, GA
09/01/20
Items were well-packed, food was delicious and preparation instructions were clear. I also really appreciated receiving a full bottle of Southeast Asian sauce to use for later, rather than a small ramekin!
Jennifer B. - Durham, NC
04/09/21
The meal was excellent, with a great combination of flavors. Preparation was easy. Perfect dinner for Easter, felt like I was in the Holy Land.
Karen F. - Pleasant Plains, IL
04/05/21
Fast shipping, safe and effective food storage/prep, perfect portions, and absolutely delicious end result
Caitlin H. - Arlington, VA
04/03/21
The product quality was fantastic and delivered quickly. Items were still very cold when shipped all the way to California.
Brian H. - Roseville, CA
03/10/21
I just LOVED cooking with Stephanie Izard. The food was out of this world, easy to make and follow along with, too. Plus, it was great to hear Stephanie's cooking stories and travels around the world. I would definitely do another cook with her or any of the other amazing chefs on Goldbelly!
Jenny G. - Phoenix, AZ
03/10/21
All of the amazing sauces, the pre-made empanada dough and scallion pancake, the royal icing, the other measured ingredients...made for an incredible delicious and actually achievable meal! It's one of the best I've done. I really really really appreciated how everything was shipped. I also love Stephanie Izard and Girl & the Goat in general. Can't wait to do it again.
Victoria R. - Carle Place, NY
03/10/21
The food was packaged well, got here cold, and all was fresh. The class was great. I loved it.
Myrna P. - Pittsburgh, PA
03/10/21
Everything was delivered on time, and the class was amazing! This was a gift for my sister and she absolutely loved it.
Victoria C. - Staten Island, NY
02/22/21
Love the ease of the food classes with the delivered box of supplies! Has really helped us stay connected tot he food we love and support the chefs and food industry during this time of hardship.
Melissa W. - Sylva, NC
02/18/21
The Meal Kits from the Girl and the Goat are literally one of the best things available online right now. We've done two regular meal kits and two cook alongs, and we can't get enough of what Stephanie and her team creates. They have all been spectacular. Well thought out. Beautifully packaged. Challenging enough for a foodie/amateur chef like me while still being very easy to follow and execute. Delicious. And great portions. A wonderful value for your money and time. Girl and the Goat on Goldbelly is now our go-to for Pandemic at home Date Night.
Tanya B. - Highland Park, NJ
02/17/21
Dinner turned out great and we had fun making it! We have taken two of the Girl and Goat classes and this was similar with no teacher.
Richard G. - Chesterfield, MO
04/03/21
The ingredients were received thoughtfully packed, fresh, with ice still intact. The printed material created excitement and was very helpful for preparation. It is a pleasure watching Stephanie in the kitchen. Although I could not follow along at her speed, I enjoyed watching the presentation, then resumed cooking after.
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03/30/21
The live class was so awesome and the food was just delicious. Stephanie is amazing and you should do live classes with her more often! I can't wait to do another.
Julie F. - Hanover, MA
03/11/21
Basically everything. The food was amazing, and the the instructions were pretty thorough, happy with the box!
Kym N. - Union City, NJ
04/02/21
I am using the spices and liquid marinades on everything. and they make all dishes ( especially veggies) taste so much better!
Linda P. - Montebello, CA
03/28/21
The food was great and the Zoom class with Stephanie was super fun! We really loved the concept of it, and we were able to Zoom with family (who were also in the cooking class) afterwards while we enjoyed the dinner that we just cooked.
- ,
03/04/21