Main

Galbi-Jjim (Korean Braised Short Ribs) Pot Pie

0 comments

Imagine a cozy, comforting dish that combines the rich, savory goodness of Korean galbi-jjim (braised short ribs) with the heartwarming indulgence of a pot pie. That’s exactly what this fusion recipe brings to the table! Tender, fall-off-the-bone short ribs are slow-cooked in a savory broth infused with garlic, soy sauce, and the sweetness of pears, then enveloped in a buttery, golden crust to create the ultimate comfort food experience. It’s a dish that brings together the best of Korean flavors and Western coziness in every bite.

The star of the show, of course, is the galbi-jjim itself. These short ribs are simmered low and slow until they are practically melting, with a depth of flavor that comes from a perfect balance of sweet, salty, and umami elements. The broth is rich and complex, thanks to the addition of gochugaru (Korean chili flakes), ginger, and a bit of sesame oil. These ingredients give the dish an unforgettable aroma, filling your kitchen with the warm and inviting scent of Korean comfort food.

Now, let’s talk about the crust. Think of it as the golden crown on this royal dish. Flaky, buttery, and just the right thickness, it’s the perfect contrast to the tender short ribs and flavorful broth inside. When you break through the crust, you’ll be met with that glorious combination of sweet and savory filling, and that’s where the magic happens. You get the best of both worlds: a hearty meal wrapped in a crispy, golden shell that is utterly satisfying.

This galbi-jjim pot pie is the ultimate dish for a cozy dinner with family or friends. It’s an unexpected twist on a classic comfort food that will have everyone talking. The unique blend of Korean flavors and the familiar heartiness of a pot pie make it a crowd-pleaser, perfect for a special occasion or a weeknight meal when you’re craving something both comforting and exciting.

So, whether you’re a fan of Korean cuisine or just love a hearty pot pie, this recipe brings the two together in a way that’s sure to impress. Every bite is a delightful balance of tender short ribs, rich broth, and flaky crust. Ready to experience the magic of galbi-jjim in pot pie form? Get your ingredients, roll up your sleeves, and get ready for a deliciously fun take on a classic favorite!

Print

Galbi-Jjim (Korean Braised Short Ribs) Pot Pie

Recipe by Julia Vuong
0.0 from 0 votes
Course: MainCuisine: American, Korean
Servings

4

servings
Prep time

20

minutes
Cooking time

2

hours 
Total time

2

hours 

20

minutes

Ingredients

  • 3 lb 3 bone in short ribs

  • 1 1 carrot

  • 1/2 1/2 onion

  • 1 1 small russet potato

  • 1 1 small Korean radish

  • 1/2 cup 1/2 soy sauce

  • 3 tbsp 3 corn syrup

  • 3 tbsp 3 brown sugar

  • 3 tbsp 3 gochugaru

  • 7 7 garlic cloves

  • 1 tbsp 1 sesame oil

  • 5 cups 5 water

  • 1/2 tsp 1/2 sesame seeds

  • 1 1 jalapeno

  • green onions

  • puff pastry

  • 1 1 egg

  • 1 tbsp 1 water

  • 1 tbsp 1 flour

  • 1 tbsp 1 chives

Directions

  • Soak Korean short ribs in water for 30 minutes. Drain and blanche in boiling water for 20 minutes.
  • Make the sauce with minced garlic, soy sauce, corn syrup, brown sugar, gochugaru, sesame oil, and 2 cups of water (save the rest of the water for when the sauce reduces in the pot). Add the sauce to the drained short ribs in a pot and bring to a boil. Once it’s boiling, reduce the heat to medium – low and braise for 1.5 – 2 hrs or until the short ribs are fork tender. Occasionally check on the shorts ribs to ensure it has enough water. (You can also use a pressure cooker to speed up the process. Pressure cook for 40 minutes if using a pressure cooker.)
  • Once the beef is fall apart tender, cut into smaller pieces.
  • For the last 30 minutes of the braising, add in diced radish, diced potato, carrots, jalapeños, and sliced onions. Add in a slurry of flour and water to thicken the mixture.
  • Cut puff pastry into rectangles and place on top of pot pie filling in an oven safe baking dish. Brush with egg wash (mix egg and 1 tbsp water). Bake at 400F degrees for 20-25 minutes until the puff pastry top has risen and golden. Sprinkle on chives.
  • Enjoy!

Tags

Leave a Comment

Your email address will not be published. Required fields are marked *

*