Galbi Steak Pie

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Steak pies are ubiquitous 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!

The ultimate steak pie

Ingredients

Serves: 2-4

  • 700g (1lb 9oz) short ribs of beef, cut into 2.5cm (1in) cubes
  • 50g (2oz) plain flour, plus extra for dusting
  • 25g (1oz) butter
  • vegetable oil
  • 2 medium onions, cut into 3cm (11⁄4in)
  • 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 (61⁄2oz) 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

  1. Dust the steak cubes in the flour and set aside.
  2. 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.
  3. Place the steak in the pan and sear on all sides until browned.
  4. Drain any excess oil from the pan, and add the Guinness, soy sauce, mirin, sesame oil, sugar and beef stock. Bring to the boil.
  5. 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.
  6. Add the black pepper and season with salt to taste. Allow to cool completely.
  7. Preheat the oven to 170°C fan/190°C/375°F/gas 5. Spoon the mixture into a 900ml (13⁄4 pint) dolsot bowl, or another ovenproof dish.
  8. Crack the egg in a small bowl, add a splash of water and beat well to make an egg wash.
  9. Roll out the puff pastry to a 3mm (1⁄8in) thick round, about 1cm (1⁄2in) 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.
  10. Bake for 1–11⁄2 hours until the pastry is golden brown and the filling is hot. Serve immediately.

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Social media

@judyjoochef Instagram profile imageJap Chae noodles are totally habit forming with their toothsome springy texture and nutty roasted sesame oil.  I will throw in any seasonal vegetables— anything from sprouting broccoli, red onions, carrots, and wild garlic shoots. You can easily make this dish vegetarian or plant based, I love it with tofu and a medley of earthy wild mushrooms.  I sometimes even make a luxurious version with sea urchins and caviar. Yum! 
Recipe on my website judyjoo.com 
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#korea #korean #koreanfood #noodles #japchae #koreanfoodmadesimple #chefsofinstagram #chefs #chefslife #judyjoo #foodporn #food #foodphotography2 weeks ago via Instagram
@judyjoochef Instagram profile imageThank you @wolfandbadger 🙏🙏

Repost from @wolfandbadger @melodyrose_uk 
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London based, Korean-American Chef, @judyjoochef is the founder of @seoulbirduk and has also recently joined the Food Council for @cityharvestlondon & @cityharvestnyc. ⁠
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We caught up with her to talk all things food and philanthropy, plus she's also prepared an easy and heartwarming Spiced Butternut Squash Soup recipe, one of her staple dishes to see you through the winter months.⁠
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Read the full piece and get the recipe via the link in bio 🔗2 weeks ago via Instagram
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