Following her graduation from the French Culinary Institute in New York with a Grand Diplôme in pastry arts, Chef Judy Joo finally moved to London and put her craft to work in Gordon Ramsay’s eating places, like Maze, Claridge’s, Pétrus and Boxwood Café.

The very first lady to earn Iron Chef British isles and just the next girl to gain Iron Chef period, Joo turned a regular on the Foodstuff Community in the U.S. as properly as on the telly in the U.K., and her just take on Korean fried hen is the stuff of legend, with tens of thousands of YouTube sights.

A indigenous of New Jersey who grew up buying disco fries at neon-clad diners on the highway, Joo is motivated by where by she grew up, and her Korean heritage but also draws inspiration from her French instruction and encounter living abroad in Britain. And her galbi steak pie, a person of the dishes in her cookbook Judy Joo’s Korean Soul Food stuff: Genuine Dishes and Contemporary Twists, is all of people influences and inspirations pie-sonified.

“I’ve been taking in steak pies about in this article in England and constantly uncovered them a tiny bit tedious,” Joo tells InsideHook. “A whole lot of occasions, they’re just full of gelatinous meat and there is a lack of gravy. American pot pie usually sort of has that gravy element to it and it’s moist. You eat it hot and it is a bit buttery and has a richness to it, whilst the English pies are truly sort of just total of meat. I imagined combining each an American pot pie and the English plan of a steak pie with a quite standard Korean brief rib stew would be very clever.”

Even though it definitely combines some hearty classics, Joo’s galbi steak pie is its possess exceptional dish.

“This is not common at all,” Joo claims. “Galbi [a style of Korean short ribs] is classic and steak pie is common, but a galbi steak pie is not. Staying a lover of pot pie, I normally assumed that stuffing one with a Korean-design type of filling would be truly delectable. It is like a steak pie, but has a different taste profile. It is just a very little little bit much more complicated and fragrant than a standard steak pie filling. Galbi is entire of taste and has nice marbling.”

Incorporating to that taste is an ingredient that a lot of imagine is the mystery component to making Thanksgiving gravy more rich and delightful: soy sauce.

“It assists with the colour and adds a form of complexity that boosts it up a notch,” Joo suggests. “I assume that, merged with all of the other Korean spices like ginger, garlic, sesame, gives it a fully various flavor profile. The deep umami flavors of the gravy occur from all of it coming collectively.”

An perfect winter dish, Joo’s steak pie need to be a hit with fans of baked pastries as effectively as Korean barbecue.

“You get your veggies, your meat and you get a definitely great, golden, delicious crust. Also, a little bit of pastry,” she states. “The salty sweetness, as well as the nuttiness from the sesame oil, give it that addictive Korean barbecue top quality. Combine that with a fantastic beefiness, some veggies and a hint of black pepper, and I believe it’s a serious crowd-pleaser.

To test it with your crowd at household, here’s the recipe.

Chef Judy Joo’s Galbi Steak Pie


  • 1 lb, 9 oz beef brief ribs minimize into 1-in cubes 
  • 2 oz simple flour, in addition more for dusting
  • 1 oz butter
  • Vegetable oil
  • 2 medium onions, lower into 1¼ in dice
  • 1 tsp ginger, grated
  • 1 tsp garlic, grated
  • 4 fl oz soy sauce
  • 3 tbsp mirin
  • 1 tbsp roasted sesame oil
  • 2 tbsp brown sugar
  • 10 fl oz beef stock
  • 6½ oz newborn potatoes
  • 2 large carrots, peeled, halved lengthways and reduce into 50 percent-moons
  • 6 oz combined mushrooms, stems eradicated and halved if massive
  • 1 tsp freshly floor black pepper
  • 1 egg
  • 10 oz puff pastry
  • Sea salt


  1. Dust the steak cubes in the flour and established them aside. 
  2. In a hefty-primarily based pan established more than a medium-superior heat, soften the butter and include a drizzle of oil. Add the onions, ginger and garlic and cook until softened and frivolously golden brown.
  3. Spot the steak in the pan and sear on all sides till browned. Drain any excessive oil from the pan and insert the soy sauce, mirin, sesame oil, sugar and beef stock. Carry to a boil.
  4. Include the potatoes, carrots and mushrooms, lower the heat to a simmer and cook for 1.5 several hours until finally the meat is incredibly tender. Add the black pepper and year with salt to style. Make it possible for to interesting absolutely.
  5. Preheat the oven to 375°F Spoon the combination into a 1¾ pint dolsot bowl or a different ovenproof dish.
  6. Crack the egg in a tiny bowl, increase a splash of h2o and beat very well to make an egg clean.
  7. Roll out the puff pastry to a ⅛in thick spherical, about ½in wider than the bowl or dish, moisten the rim of the dish with the egg wash and put the pastry on major, sealing the edges nicely. Cut away any extra pastry and brush with egg clean.
  8. If you would like, increase any decorative touches with the pastry trimmings and brush with egg wash. Bake for 1–1½ hours until eventually the pastry is golden brown and the filling is very hot.
  9. Provide promptly.

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