Galbi Steak Pie
A richer, thicker, more savoury version of Galbijim, a Korean short rib stew, kicked up with Guinness stout. (Judy Joo) Like a steak and stout pie with some Asian flavours.
Ingredients
- 700g short rib of beef, cut into 2.5cm cubes
- 50g plain flour, extra for dusting
- 25g butter
- vegetable oil
- 2 medium onions, cut into 3cm dice
- 1 tsb ginger, grated
- 1 tsb garlic, grated
- 150ml Guinness stout
- 120ml soy sauce
- 3 tbsp mirin
- 1 tbsp roasted sesame oil
- 2 tbsp brown sugar
- 300ml beef stock
- 185g baby potatoes
- 2 large carrots, peeled, halved lengthways and cut into half moons
- 175g mixed mushrooms, halved if large
- 1 tsp freshly ground black pepper
- 1 egg
- 275g puff pastry
- sea salt
(I’ve also added Gochu Garu – 1 tbsp)
Instructions
Coat the steak cubes in the flour and set aside.
In a heavy-based pan set over a 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 tot 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 170C fan / 190C / Gas 5. Spoon the mixture into a 900ml 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 thick round, about 1cm 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 the egg wash. Bake for 1 – 1 1/2 hours until the pastry is golden brown and the filling is hot.
Alternatively you can just bake the pastry separately on some baking parchment and serve with the stew.
