Galbi Steak Pie

Steak pies are everywhere in Britain, and I have grown to relish these dense pastry parcels packed with meat, sometimes eaten cold. So I created this Galbi version that is a cross between American pot pies and the English pies I have had in London. It turned out so well – a richer, thicker, more savoury version of Galbijjim, a Korean short rib stew, kicked up with Guinness beer!

Galbi Steak Pie

Ingredients

Serves 2-4

  • 700g (1lb 9oz) short ribs of beef, cut into 2.5cm (1 in) cubes
  • 50g (2oz) plain flour, plus extra for dusting
  • 25g (1oz) butter
  • vegetable oil
  • 2 medium onions, cut into 3cm (1 ¼ in) dice
  • 1 tsp ginger, grated
  • 1 tsp garlic, grated
  • 150ml (5fl oz) Guinness beer
  • 120ml (4fl oz) soy sauce
  • 3 Tbsp mirin
  • 1 Tbsp roasted sesame oil
  • 2 Tbsp brown sugar
  • 300ml (10fl oz) beef stock
  • 185g (6 ½ oz) baby potatoes 
  • 2 large carrots, peeled, halved lengthways and cut into half moons
  • 175g (6oz) mixed mushrooms, trimmed and halved if large
  • 1 tsp freshly ground black pepper
  • 1 egg
  • 275g (10oz) puff pastry
  • sea salt

Method

Dust the steak cubes in the flour and set aside.

In a heavy-based pan set over medium–high heat, melt the butter and add a drizzle of oil. Add the onions, ginger and garlic and cook until softened and lightly golden brown. Place the steak in the pan and sear on all sides until browned. Drain any excess oil from the pan, and add the Guinness, soy sauce, mirin, sesame oil, sugar and beef stock. Bring to the boil. Add the potatoes, carrots and mushrooms, lower the heat to a simmer and cook for a further 1 1⁄2 hours until the meat is very tender. Add the black pepper and season with salt to taste. Allow to cool completely.

Preheat the oven to 170°C fan/190°C/375°F/gas 5. Spoon the mixture into a 900ml (1 ¾ pint) dolsot bowl, or another ovenproof dish.

Crack the egg in a small bowl, add a splash of water and beat well to make an egg wash.

Roll out the puff pastry to a 3mm (…› in) thick round, about 1cm (½ in) wider than the bowl or dish, moisten rim of dish with the egg wash, and place the pastry on top, sealing the edges well. Cut away any excess pastry and brush with egg wash. If you wish, add any decorative touches with the pastry trimmings and brush with egg wash. Bake for 1– 1 ½ hours until the pastry is golden brown and the filling is hot. Serve immediately.

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Social media

@judyjoochef Instagram profile imageDid you know Koreans prefer to raw fish totally differently than Japan? 🍣🇰🇷

In Korea, it’s called hoe (회, pronounced hwe) — sliced thinner, eaten straight from the ocean, and traditionally dipped in spicy-sweet chojang (gochujang + vinegar) instead of soy sauce+ wasabi. Sometimes even wrapped in lettuce with garlic + perilla for that bold Korean flavor. 🌶️🥬

🇰🇷 Korean Hwe vs. Japanese Sashimi

•⁠ ⁠Texture: Koreans prefer raw fish firm + chewy (served right after it’s caught in the rigor mortis stage). Japanese sushi leans tender + buttery after resting and aging.
•⁠ ⁠Freshness: Hwe is all about immediacy — caught, sliced, and served for that bouncy bite.
•⁠ ⁠Fish: Korea favors lean white fish like fluke (gwang-eo) + sea bream (domi). Japan prizes fatty tuna (toro) + salmon (sake). 
•⁠ ⁠Flavor: More chewing = more flavor release. Koreans prize this sweet, deep taste that develops as you chew. Sashimi melts on the tongue.

This prized chewiness even has its own word: 쫄깃쫄깃 (jjolgit-jjolgit) — that springy bite Koreans love in raw fish, rice cakes (tteok), and noodles (jjolmyeon).

At Seoul’s famous Noryangjin Fish Market, you’ll find it all: delicate flounder, whole grilled mackerel, fiery stews, and even live octopus (sannakji). 🐙

And when fish is served whole, head to tail, it’s more than flavor — it’s a symbol of prosperity and unity, especially at New Year. 🎎✨

Pick your team:
🍣 Raw Hoe with Chojang
🔥 Grilled Mackerel
🐟Canned Tuna in Kimbap 

Drop your choice in the comments ⬇️ 

#JudyJoo #KoreanCuisine #KoreanFoodCulture #Hoe #Hwe #NoryangjinMarket #WholeFish #SeafoodLovers #TasteOfKorea #FoodieTravel #ViralEats #HiddenGemsKorea #쫄깃쫄깃1 day ago via Instagram
@judyjoochef Instagram profile imageWelcome back to K-Viral Kitchen — where Korea’s most iconic bites get the @judyjoochef treatment. 

Chungmu Kimbap — a seaside classic with a spicy Seoul revival. 🐙🍚🔥

This minimalist rice roll hails from the fishing town of Chungmu, where it started as a humble lunchbox from a wife to her husband at sea. 

Today, it’s a cult favorite for good reason: no filling in the roll, but all the flavor on the side. 

🍚 Baby rice rolls brushed with sesame oil
 🔥 Spicy-sweet pickled radish salad
 🐙 Marinated squid + tender fish cakes
 🌿 Finished with chives, scallions, and sesame seeds

It’s bold, briny, and balanced — with heart and heat in every bite. 

📍 Ingredients via @koreafoodsuk 
 💄 Glam by @jonesroadbeauty & @justbobbidotcom
 👩🏻‍🍳 Pro tip: Give your squid a quick ice bath after blanching — it keeps the texture just right.

💬 Comment “CHUNGMU” and I’ll DM you the full recipe
 📌 Save this for your next flavor adventure
 👯‍♀️ Tag someone who’d be all over this spicy seafood platter 

#KviralKitchen #ChungmuKimbap #JudyJoo #JudyJooChef #KoreanStreetFood #RiceRolls #SpicySquid #DanmujiSalad #DishesThatBrokeTheInternet #EasyKoreanRecipe #ViralKoreanFood #KRecipeReel #CoastalKoreaEats #ChefApproved #SeafoodSnacks #SeoulEats #TongyeongClassic #WomenInFood2 days ago via Instagram
@judyjoochef Instagram profile imageIt was a pleasure sharing my story with Bella Wu for her project “Out of the Shadows”, which spotlights women forging their own paths.

From engineering, to finance, to reinventing myself through the kitchen, food media, and television — my journey has always come back to joy, authenticity, and embracing both wins and failures. 

Today, success feels quieter: peace, the people I love, and the simple things beyond the spotlight.

And, I’m so proud of Bella — Even while still in high school, she has already founded evermorehues, a sustainable candle company that supports female entrepreneurs. Her creativity and drive at such a young age are truly inspiring.

Thank you Bella and the @outoftheshadows.bw community for sharing my story. 💛

#OutOfTheShadows #WomenInLeadership #AuthenticJourney #KoreanFood #JudyJoo #KQuick #KoreanFoodMadeSimple #SeoulBird #KoreanCuisine #Korea #Korean3 days ago via Instagram
@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!
Savory. Earthy. Umami heaven 🍲🔥

My comfort stew of choice — loaded with tofu, courgette, potatoes, and spicy chilies. Serve it with rice or next to a sizzling BBQ spread.

I make this warming little stew on repeat—it’s a bubbling bowl of comfort that’s as nourishing as it is bold. I always sneak in extra tofu (my fave!), and if you can get your hands on Korean zucchini, do it—they’re sweeter, crunchier, and totally up the game. Trust me, this one’s a hug in a bowl with serious flavor cred.

Comment Umami for the recipe.

Save this for your cozy night rotation 🍲🔥

💡: @samsunguk
 🛒: @koreafoodsuk
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

@quartobooksuk @quartobooksus @whitelionpublishing
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #DoenjangJjigae #KoreanStew #Umami #tofustew6 days ago via Instagram
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