Omelet wrote:
> In article >,
> Kate Connally > wrote:
>
>> Hi everyone,
>> I wondered if anyone has a recipe for Korean
>> Black Goat Stew or any Korean Goat Stew.
>> I saw it mentioned in a Chowhound article about
>> a NYC Korean restaurant that serves it. I have
>> search high and low and every which way from Sunday
>> on the internet and can't find anything. I found
>> Peruvian goat stew, Malaysian goat soup, Liberian goat
>> soup, Caribbean goat curry, Mexican birria, lots of
>> other Mexican goat recipes, Indonesian goat satay,
>> Nigerian gost stew and on and on. I copied many of
>> these that sounded good. But nothing Korean at all.
>>
>> It's hard to believe with the probably billions of
>> recipes posted on the internet there is not one single
>> Korean goat stew recipe! I google everything I could
>> think of - Korean goat stew recipe, Korean goat recipes,
>> korean recipes, goat stew recipes, goat recipes, and
>> more. Nothing.
>>
>> I have found a local goat farmer so I have a good source
>> of goat meat now so I would like to try a few new
>> things. I love Jamaican curried goat and I am planning
>> to make that with the goat meat I currently have in the
>> freezer. And I will definitely try some of the other
>> recipes I have just found for goat, but I'm really
>> curious about the Korean thing.
>>
>> Help!
>>
>> Thanks,
>> Kate
>
> Well, you could probably simply adapt any other Korean "meat" recipe
> (chicken, pork or beef) and just substitute goat meat? Just a thought.
> :-)

Yeah, I thought of that but wonder if there are special seasonings
that particularly go with goat. I mean we tend to flavor dishes
a little differently depending on the meat being used, although some
dishes are good with different meats in them. Oh, well.
Thanks anyway,
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?