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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Social media

@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Garlicky. Nutty. Savory. 

This speedy take on a Korean staple banchan is a side dish must-have 🌿✨

Spinach banchan is most commonly blanched, but I’m giving it a fast sauté for more depth and less fuss. Bonus: it gets even better the next day, if it lasts that long. 

Pile it onto a rice bowl, tuck it into a wrap/rice roll, or make a meal of it on its own!  (Yes, I have done this!) 

My mom used to make this banchan by the bucketful, and I’d devour mountains of it—convinced I’d turn Popeye-strong with every bite (yes, I know I’m dating myself with that reference). 

So tasty and full of nutritional goodness 🌿✨. Eating your greens has never been so easy! Swipe for the recipe — and bookmark for your next banchan spread!

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

Serves 4
Prep time: 10 min | Total time: 15 min

Ingredients:
• 1 tbsp vegetable or neutral oil
• 450g (1 lb) spinach, stems trimmed
• 2 tbsp roasted sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds, crushed
• 2 garlic cloves, grated
• 1 spring onion (scallion), thinly sliced
• Sea salt or kosher salt, to taste
• Freshly ground black pepper, to taste

How to make it:
1️⃣ In a large non-stick pan, heat neutral oil over medium-high. Add spinach and sauté for 4–5 minutes, until wilted.
2️⃣ Transfer spinach to a colander or sieve. Press out excess moisture with a spatula or wooden spoon.
3️⃣ In a mixing bowl, whisk together sesame oil, soy sauce, sesame seeds, garlic, scallion, salt & pepper.
4️⃣ Add spinach to the bowl and toss until well coated.
5️⃣ Serve warm, or chill and enjoy cold later!
✨ Pro tip: It gets even better the next day. Perfect tucked into kimbap, piled on rice, or eaten straight from the fridge.

@quartobooksuk @quartobooksus @whitelionpublishing 
 #JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #SpinachBanchan #SigeumchiNamul #KoreanSides #HealthyKoreanFood1 day ago via Instagram
@judyjoochef Instagram profile imageThrilled to see K-Quick featured in the latest issue of @veganfoodandliving! 💥Thank you!

Two quick & flavor-packed dishes straight from the book to your table:

🧄 Crispy tofu with sticky-sweet Korean BBQ glaze 
🥒 Spicy pickled cucumbers — perfect as a barchan or a bold BBQ side 

Both are packed with flavor, plant-based, and come together in no time. And honestly? The cukes taste even better the next day, and are the MVP in my fridge. And, the tofu is my go to feel good no fuss lunch. 

The beauty of Korean food? A lot of it just happens to be plant-based—bold, punchy, umami filled, and satisfying without needing meat or dairy to carry the flavor. 

📚 You can find the full recipes in K-Quick, or grab a copy of the mag to cook along with me.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood  #KoreanCooking #korea #KoreanComfortFood #VeganKorean #QuickKorean #TofuDoneRight #PickledEverything #WomenInFood #PlantBasedChef #VeganFoodAndLiving2 days ago via Instagram
@judyjoochef Instagram profile imageWelcome to K-Viral Kitchen — where internet-breaking bites from Korea get the @judyjoochef treatment. 💥✨

Kicking things off with a personal fave: Pa-dak Jeon — a crispy spring onion & chicken pancake 🇰🇷 that’s equal parts crunchy, savory, and utterly craveable.

This dish went full viral after K-singer Lee Chan-won (@mee_woon_sanae) shared it on Korean TV — and trust me, one bite and you’ll be hooked too. Juicy chicken nestled into a spicy chili-studded batter, finished with fresh sexy scallions a tangy soy dipping sauce that sings.

📍 Ingredients via @koreafoodsuk 
🍳 Fried to perfection in my @hexclad go-to pan
💄 Glam by @jonesroadbeauty & @justbobbidotcom 
👩🏻‍🍳 Pro tip: Soak your scallions in ice water for that signature curl and drama— make them Sexy!

It’s comfort food with a crunch. Late-night munchies? Sorted.

#KviralKitchen #CrispyGoals #PaDakJeonPerfection #ScallionSwag #SeoulBites #JudyJooEats #DishesThatBrokeTheInternet #ChefLife #HexCladPartner #EasyKoreanFood #SnackAttack #LeeChanWonApproved #ASMRFood #StreetFoodStar #KRecipeReel #SeoulPlazaStyle3 days ago via Instagram
@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

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

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood1 week ago via Instagram
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