Braise the goat: Put the goat leg in a large stockpot and add the onions, carrots, celery, and garlic. Fill the pot with water so that the ingredients are completely submerged. Bring to a boil over high heat, then reduce to a gentle simmer over very low heat. Cover tightly and let simmer for at least 7 hours, until very tender, checking occasionally to see if you need to add more water to keep the goat submerged.

Drain, discarding the liquid and aromatics. When the goat is cool enough to handle, pull off all the meat, discarding any bones or tough cartilage. Set aside. (The pulled meat will keep in a covered container in the refrigerator for up to 4 days.)

Prepare the stew: In a large skillet, heat the oil over medium-high heat until shimmering-hot. Add the rice cakes, spreading them out in a single layer. Cook, stirring occasionally, for about 6 minutes—let the dumplings get a little bit of golden brown color in spots, and they might puff slightly. (Some recipes call for boiling rice cakes, but I much prefer the texture they get when pan-fried— they’ll be crispy on the outside and soft and chewy on the inside.)

Add the sliced onion and the pulled goat meat and cook, stirring, until the mixture is well combined and warm throughout, and the onion has softened, about 8 minutes. Add the gochujang and beer and cook, stirring to combine, for 2 to 3 minutes. Remove the pan from the heat, add the butter, and gently stir it in to enrich the sauce. Divide the stew among bowls and garnish with the scallion. Serve immediately.

Make the sauce: in a large saucepan, heat the oil over medium heat until it shimmers. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the cinnamon and star anise and stir until fragrant. Add the fish sauce and brown sugar and whisk to combine. Bring to a simmer—the mixture will resemble caramel—and let cook for about 2 minutes to reduce slightly. Add the beef stock and bring to a boil. Reduce the heat to medium-low and let simmer until the liquid has reduced to one-quarter of the volume, 45 minutes to 1 hour. Add the heavy cream and let reduce by half, 10 to 15 minutes. Stir in the crushed black pepper. (You’ll have more sauce than you need for the steaks; use the leftovers as you would gravy. It’ll be delicious over any cut of meat or poured over sauteed mushrooms.)

Prepare the steaks: Preheat the oven to 400 degrees fahrenheit. Place a heavy-bottomed, ovenproof skillet over medium-high heat and add the oil. Season each steak generously with salt and pepper. When the oil begins to smoke, add the steaks to the pan in an even layer and sear until browned on the bottom. (Do this in batches If necessary to prevent crowding.). Turn the steaks over and transfer the pan to the oven. Cook until the steaks reach your desired temperature (8 to 10 minutes for medium-rare).

Remove the steaks from the pan and let rest on a plate for 5 to 10 minutes (10 is better, but impatience is real in my house). Serve the steaks with a ladle of the sauce over the top.

For the syrup: In a small saucepan over medium-low heat, warm the sweet soy sauce and honey and combine. Keep warm.

For the yogurt: In a small bowl, stir the yogurt and lime zest together until combined.

For the pancakes: Preheat the oven to warm.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt together. In a small bowl, whisk the curry paste into the coconut milk, then whisk in the milk. Whisk in the eggs and butter. Pour the wet mixture into the dry ingredients, using a spatula to mix until just combined (do not overmix; a few lumps are okay).

Place a nonstick skillet over medium heat. When the pan is hot, add enough butter to coat the pan (about 1 tablespoon should do it) and then ladle in your batter, taking care to leave enough room between pancake — ½ cup of batter makes small “silver dollar”–size pancakes; cup of batter makes a standard–size pancake.

Preheat the oven to 400°F.

Bring a large pot of well-salted water to a boil. Remove the ribs and tough stems from the kale and save for another use. (They’re great braised, or chopped small and sautéed until crisp-tender.) Add the kale leaves to the pot and cook for 1 minute, until bright green. Drain the kale and run under cold water to stop the cooking. Squeeze out any excess water from the kale and chop roughly.

In a large saucepan over medium heat, melt the butter. Add the onion, shallot, garlic, jalapeño, and ginger, and cook, stirring occasionally, until the onion softens slightly and releases moisture.

Add the coconut milk, curry paste, and cream cheese, and stir until the cream cheese has melted into a smooth sauce, 4 minutes. Stir in the kale and season to taste with salt, pepper, and the lime juice.

Place a tablespoon of the mixture on top of each raw oyster, and arrange the oysters on a baking sheet. Bake until the topping is bubbly (start checking at 5 minutes). Serve hot.