I’ve never pegged myself as the most adventurous rib on the rack of food bloggers. So for those of us to whom the dish is new (including myself until a few weeks ago), it is necessary to resist that initial reaction we get upon hearing “goat stew” referred to in an appetizing way.
It is imperative, because in this case and as with many, the fact that it’s not just goat but “stew” is probably even more important than the actual meat in question. In fact, it’s evidence that as long as you make something into a stew with just the right herbs and seasonings, practically anything becomes delicious. Then again, I’ve always been a broth lover, putting more emphasis on the soup than the contents that sit submerged in it. To me, broth is the foundation.
Yumso tang, as it’s called in Korean, is best appreciated by those who have a certain spice for life – so be prepared to order the heat level keen to your tolerance. And save for my love of broth, the meat was actually delicious. Tasty. And tender.
This tabletop, gas-fired brew begs the question, “When was there ever a Korean flavor I didn’t end up loving?” The stew is vibrant, even, thanks to the spice and plenitude of onions. Each person gets a condiment dish with chili, mustard, onions and perilla seeds for ultimate customization. And as should be the case with Korean comfort food, expect to spend not a whole lot of money for a whole lot of food. Fiona and I shared a hot, steaming $30 pot that came with a good number and variety of banchan (appetizers) as well as its own Korean hostess to serve the stew out. We even had leftovers to take home.
Just don’t forget to make the most of your stew and request that your remains be supplanted with rice and the provided extra seasoning for the ultimate fried rice finale. Make sure that your rice develops that delicious, crispy crust before devouring. In some time, you’ll find yourself thinking or even saying, “I am really craving goat right now.”
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