Galbi Steak Pie

Galbijjim, Korean braised short ribs, are transformed into a hearty, Guinness-spiked filling for this comforting meat pie. Courtesy of Judy Joo

Steak pies are ubiquitous in Britain, and I have grown to relish these dense pastry packages 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 savory version of galbijjim, a Korean short rib stew, kicked up with Guinness beer!

Serves 2 to 4

• 1 1/2 pounds short ribs of beef, cut into 1-inch cubes
• 1/2 cup all-purpose flour, plus extra for dusting
• 2 tablespoons butter
• Vegetable oil
• 2 medium onions, cut into 1 1/4-inch dice
• 1 teaspoon grated ginger
• 1 teaspoon grated garlic
• 1/2 cup soy sauce
• 3 tablespoons mirin
• 1 tablespoon roasted sesame oil
• 2 tablespoons brown sugar
• 10 ounces beef stock
• 6 1/2 ounces baby potatoes
• 2 large carrots, peeled, halved lengthways and cut into half-moons
• 6 ounces mixed mushrooms, stems removed and halved if large
• 1 teaspoon freshly ground black pepper
• 1 egg
• 10 ounces puff pastry
• Sea salt

Dust the steak cubes in the flour and set aside.