Korea X France - Gochujang, Bacon, Cheddar Braised Beef Pot Pie - Another One For The Record Books
Wrapped in Bacon, Tucked in Puff Pastry, and Loaded with Deep Rich Flavor
There’s something really comforting about taking your time in the kitchen. Braising beef low and slow, letting the whole house fill with that rich, savory smell, then wrapping it all up in pastry and bacon? That’s the kind of meal that feels like you’ve taken care of everyone at the table, including yourself.
Now, I'll be completely honest, making this was an on-the-fly and off the cuff decision! I was just making the braised beef on its own... then suddenly had the idea for pot pie. I had some puff pastry in the freezer, so I went for it! I am glad I did, as not only does it make for a more interesting recipe (and especially video for TikTok/Insta/YouTube) but it made it that much better!
Let’s walk through it.
Ingredients
For the filling:
-
1.5 kg stewing beef, cut into 2 cm cubes
-
2-3 tbsp flour (for dusting the beef)
-
2 medium onions, medium dice
-
1 large carrot, medium dice
-
3 celery stalks, medium dice
-
6 garlic cloves, roughly chopped
-
2 bunches green onions, whites thinly sliced, greens cut into 1-inch pieces
-
2 tbsp gochujang
-
2 tbsp tomato paste
-
1 cup red wine
-
1 tbsp soy sauce
-
1 tsp sesame oil
-
2 tbsp sesame seeds
-
1 tsp dried thyme
-
2 bay leaves
-
1 liter beef stock
For assembly:
-
4 to 6 strips of bacon
-
1 package puff pastry (usually 2x 10" x 10" sheets) thawed
-
2 cups cheddar cheese, freshly shredded (Please shred your own cheese. It melts better and just tastes way better. It’s just the truth.)
-
1 egg, beaten for egg wash
-
Flaky salt, for finishing
Step-by-Step Instructions
Start with the beef
Season the cubed beef generously with salt and pepper, then toss it in flour. Brown it in a large pot over medium-high heat until you get good color on all sides. Don’t overcrowd the pan. You want a nice sear, not steamed beef.
Once the beef is browned, remove it and set it aside. In the same pot, add the diced onions, carrot, celery, and green onion whites. Cook for several minutes, stirring occasionally, until the vegetables start to soften and pick up a bit of color.
Stir in the garlic, gochujang, and tomato paste. Cook for 2 to 3 minutes, letting everything come together and start to stick slightly to the bottom of the pot. Then pour in the red wine to deglaze. Use a wooden spoon to scrape up all the browned bits. That’s where the flavor lives.
Add the soy sauce, sesame oil, dried thyme, bay leaves, sesame seeds, and beef stock. Return the browned beef to the pot along with the green onion tops. Bring it all to a simmer, then reduce the heat and cook uncovered for about 3 hours. You’re looking for fall-apart tender beef and a thick, rich sauce.
Optional, but highly recommended: Let the filling cool and refrigerate it overnight. Like any good stew or braise, it gets better after a rest.
Build the pot pie
Preheat the oven to 350°F (175°C).
Line a loaf pan with bacon strips, letting them slightly overlap and hang over the sides. This creates a sort of bacon “blanket” for your pie. Press a sheet of thawed puff pastry into the pan on top of the bacon.
Spoon in the beef mixture, filling most of the way up but leaving a bit of room at the top. Add a generous layer of shredded cheddar on top of the beef. Then cover with another sheet of puff pastry. Fold the overhanging bacon and bottom pastry edges up and over to seal everything in.
Brush the top with egg wash and sprinkle with flaky salt. Bake for about 1 hour, or until the pastry is deep golden brown and crisp.
Let it rest for 10 minutes before slicing. It’s hard to wait, but it’s worth it.
Serving and Storing
This makes excellent leftovers, if it lasts that long. Serve with something simple on the side like a lightly dressed salad or roasted green beans. You’ve already done the heavy lifting.
Final Notes
There’s no shortcut to the flavor you get from a long braise, but everything else here is pretty straightforward. Use what you have, adjust to taste, and trust that good ingredients cooked with care will carry you through.
We would love to hear from you! Comment on the blog, reach out via email (willowwiskstore@gmail.com), or hit us up on YouTube, TikTok, or Instagram!
