Flavor Trends, Strategies and Solutions for Menu Development





Jessica Tomlinson Corp. Exec. Chef Fleming’s Prime Steakhouse & Wine Bar

Jessica Tomlinson
Director of Culinary
Ford’s Garage

Australian Goat Bulgogi Tacos

Recipe courtesy of Chef Jessica Tomlinson

Sponsor: True Aussie Beef & Lamb

Servings: 12


Braised Goat

  • 6 1/2 lbs goat neck meat, diced
  • 1 Tbsp kosher salt
  • 2 tsp black pepper
  • 1/2 cup canola oil
  • 1 lb onions, rough chop
  • 2 Tbsp minced garlic
  • 1 Tbsp minced fresh ginger
  • 1 tsp red chile flakes
  • 1/2 cup soy sauce
  • 1/2 cup orange juice
  • 2 cups water

Scallion Pancakes

  • 2 cups flour
  • 1 ¼ cups boiling water
  • 1/4 cup sesame oil
  • 1/2 cup scallions, thinly sliced
  • 1/4 cup canola oil
  • As needed kosher salt

For assembly:

  • 2 oz carrots, julienne
  • 2 oz cucumber, julienne
  • 1 tsp lime juice
  • ¼ tsp kosher salt
  • 2 each scallion pancakes
  • 4 oz braised goat, warm
  • 2 tsp hoisin
  • 6 each jalapeños, sliced
  • 2 tsp chopped cilantro


  1. For the braised goat: Place the goat in a large mixing bowl. Toss with the salt and pepper to evenly coat.
  2. Add the oil to a rondeau set over high heat. Add half the amount of goat to the pan and sear on all sides for 1 to 2 minutes to get a good crust on the outside.
  3. Place goat in a deep hotel pan. Repeat cooking the remaining goat.
  4. Add the remaining braised goat ingredients.
  5. Cover with foil, place in a 300 degree F oven and braise for 2 ½ hours.
  6. For the scallion pancakes: Place the flour in a mixing bowl along with the boiling water. Mix well until fully incorporated; let dough rest for 30 minutes.
  7. Divide the dough into 1-oz portions, roll out to ¼-in thin rounds. Brush with sesame oil and place 1 tsp of scallions on dough; roll up and roll out again to make a scallion pancake.
  8. Place some canola oil in a sauté pan, place scallion pancake on pan, and cook each side for 2 minutes. Remove from heat and sprinkle with salt.
  9. For each serving: In a small bowl, toss the carrot, cucumbers, lime juice, and salt together.
  10. Evenly distribute the vegetable mixture into 2 scallion pancakes. Top with warmed braised goat. Garnish with a drizzle of hoisin and top with the jalapeños and cilantro.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

About The Author