This is a beefy spin on the Korean Braised Goat & Dumplings that helped put Underbelly on the map! This signature dish pairs chewy & tender Korean-style rice dumplings with an umami-rich braised beef ragu. It’s been featured on Jimmy Kimmel Live, in The New York Times, and in Chris’s James Beard-nominated cookbook, “Cook Like a Local.”
When chef Chris Shepherd opened Underbelly in Houston in 2012, it sent shock waves through the city’s restaurant scene. The goal of the restaurant was to share the overlapping, porous, and sometimes messy story of the food of his city. The menu changed nightly, and there were no rules except for the requirements that everything be sourced from within 150 miles and that every dish explore the “underbelly” of Houston’s culinary heritage. Shepherd won the 2014 James Beard Award for Best Chef: Southwest, and Underbelly was named one of the best new restaurants in the country. Today, Underbelly’s philosophy lives on through his restaurant group, Underbelly Hospitality.
This packages serves 3-4 people and includes:
- 1 bag Korean Braised Beef and Dumplings (32 oz.)
- Sesame Seeds (0.5 oz.)
Rice, Water, Gochujang, Beer, Sesame Oil, Rice Wine Vinegar, Apple Cider Vinegar, Garlic, Blended Oil, Onion, Pilsner Beer, Braised Beef, Carrot, Celery
Instructions / Storage
- Package ships frozen with ice packs, may thaw during transit
- Upon arrival, place items in the refrigerator or freezer
- Items last up to 1 week in the refrigerator or up to 1 month in the freezer
- If frozen, let product thaw before reheating.
- Remove product from packaging, and place in a medium-size saucepot over low/medium heat, stirring constantly until warm throughout and dumplings are soft.
- Portion and top with sesame seeds.
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