Korean Steak Tartare in a Puri: A Fusion of Flavour and Flair - Fleurieu Food & Wine

Ingredients

• Store-bought puri discs (available from Indian or specialist grocers)
• 500 g beef (finely chopped by hand)
• ¼ cup soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 clove garlic (grated)
• 1 tbsp toasted sesame seeds (Korean style)
• 1 tsp Korean chilli powder (gochugaru)
• 1 egg (at room temperature)
• 250 ml neutral oil (e.g. canola, sunflower, or grapeseed)
• 1 tsp rice vinegar
• ½ tsp sesame oil
• Pinch of salt
• Microgreens (such as shiso, radish, or coriander shoots)
• Smoked salt flakes (to finish)
• Replace beef with 500 g finely chopped roasted beetroot
• Replace honey with maple syrup
• Use vegan mayonnaise in place of egg-based mayo