Galbi Steak Pie

갈비 스테이크 파이

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 (â…› 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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It was such an honor to be part of this special evening. 💫  It was so fun to cook in the H-Club! ⁣
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@judyjoochef Instagram profile imageIn celebration of Asian American and Pacific Islander (AAPI) Heritage Month, I’m so honoured to join the @aramark family this year 🤝 - bringing Korean flavours 🇰🇷 to communities nationwide through corporate dining rooms 🏢 healthcare facilities 🏥 universities 🎓 and schools 🏫⁣
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Aramark serves millions of meals daily across the U.S. and is deeply committed to showcasing diverse culinary traditions.⁣
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It was great to visit the Aramark HQ for a book signing and to celebrate with their brilliant team. I shared some Korean dishes, reflected on family traditions and had some meaningful conversations about food, culture and innovation. 🌟⁣
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I’ll be cheering you on in the lux vip H-Club while cooking tonight! 👩🏼‍🍳 A menu of braised Korean short ribs, gochujang duo of pork, K-barbecue chicken and more. @tottenhamhotspurstadium 
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Thanks so much for all the love and support! ❤️⁣⁣
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