Steak Tartare with Korean Flavours in an Indian Puri. When two culinary talents come together, the results is this unforgettable recipe. Stephen Edwards, with his expertise in premium meats, and Jackie Mazzocato, known for her creative flair and love of bold flavours, have crafted a dish that elevates the humble puri into a gourmet experience. Using Thomas Farms prime South Australian beef, the proud sponsor of our Steak Masterclass, this Korean-inspired tartare celebrates the finest local produce with a vibrant global twist. Crisp air-fried puri shells cradle tender beef seasoned with soy, sesame, and gochugaru, finished with a house-made chilli mayo and a pop of microgreens a bite-sized masterpiece. Why not taste the Steak Tartare or learn how to make it by joining our Hibachi Steak Classes at Bungala House or Chapel Hill Wines
Korean Steak Tartare in a Puri
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
Mayonnaise
- 1 egg at room temperature
- 250 ml neutral oil e.g. canola, sunflower, or grapeseed
- 1 tsp rice vinegar
- ½ tsp sesame oil
- 1 tsp Korean chilli powder gochugaru
Garnish
- Pinch of salt
- Microgreens such as shiso, radish, or coriander shoots
- Smoked salt flakes to finish
Vegan Alternative
- Replace beef with 500 g finely chopped roasted beetroot
- Replace honey with maple syrup
- Use vegan mayonnaise in place of egg-based mayo
Instructions
- Preheat the airfryer drawer or oven to 200°C. Place 6–8 puri discs in the basket at a time and air fry for about 2 minutes, until they are puffed and crisp. You’ll know they are ready when the popping stops in the drawer. Depending on your airfryer, you may need to adjust the time slightly up or down. Remove and, while still warm, use a sharp knife to carefully cut each puri in half to create bite-sized shells. Continue until all puri are cooked. These can be made ahead and stored in an airtight container.
- For the tartare, combine the finely chopped beef with soy sauce, honey, rice vinegar, sesame oil, garlic, toasted sesame seeds, and gochugaru. Mix gently until the beef is evenly coated but not mashed. For the vegan version, substitute with roasted beetroot and maple syrup.
- To make the gochugaru mayo, place the egg in a tall jug or bowl. With a stick blender or whisk, slowly drizzle in the neutral oil while blending until the mixture emulsifies into a thick mayonnaise. Stir in the rice vinegar, sesame oil, gochugaru, and a pinch of salt. Taste and adjust seasoning if needed. Spoon into a piping bag or squeeze bottle.
- To assemble, fill each puri half with a spoonful of steak tartare. Drizzle with gochugaru mayo, sprinkle lightly with smoked salt flakes, and top with microgreens for freshness and colour. Serve immediately while the puri are crisp.
Notes
- You’ll know the puri are cooked when they stop popping in the airfryer drawer. Adjust cooking time slightly depending on your machine.
- Cook puri in small batches of 6–8 for the most even results.
- Cut puri with a sharp knife while still warm for clean halves.
- Ensure the egg is at room temperature to help the mayo emulsify.
- Add oil slowly when blending the mayo to prevent splitting.
- Assemble just before serving to keep puri crisp.
Frequently asked questions about Korean Steak Tartare in a Puri
These FAQs cover common questions people ask about making steak tartare, using puri shells and serving this recipe for parties, long lunches and entertaining in Adelaide and across South Australia.
What cut of beef is best for Korean steak tartare in a puri?
For this recipe we recommend very fresh, prime quality beef with minimal sinew and fat. A trimmed eye fillet or similar tender cut works well. The steak is finely chopped by hand so you get a clean texture that pairs beautifully with the crisp puri shells. In our Hibachi Steak Masterclass we use Thomas Farms prime South Australian beef, which is also ideal for this tartare.
Is Korean steak tartare safe to eat?
Steak tartare is traditionally served raw, so it is important to use very fresh, high quality beef and prepare it with good food safety practices. Keep the beef well chilled, use clean utensils and serve the tartare soon after mixing. If you are pregnant, immunocompromised or unsure whether raw beef is suitable for you, choose the vegan beetroot version instead or speak with a health professional.
Can I make this steak tartare recipe without raw beef?
Yes. The recipe includes a built in vegan alternative. You can replace the beef with finely chopped roasted beetroot, swap honey for maple syrup and use a good quality vegan mayonnaise. This version still works beautifully in the puri cups and is perfect for guests who prefer not to eat raw meat.
Can I cook the beef instead of serving it raw?
You can briefly sear small cubes of beef in a hot pan if you prefer not to serve it raw, then toss them lightly in the Korean style seasoning. The texture and flavour will be different to classic tartare, but it will still make a tasty canape in the puri shells. If you want to avoid beef entirely, use the roasted beetroot vegan version instead.
Can I make the puri and tartare ahead of time?
Yes, with a few simple steps. The puri shells can be air fried ahead of time and stored in an airtight container until you are ready to fill them. The tartare mixture is best made close to serving so the beef stays fresh and the flavours are bright. You can pre-measure the dressing ingredients and chop garnishes in advance to make final assembly quick for parties and events.
Where can I buy puri discs in Adelaide or South Australia?
Store-bought puri discs are usually found at Indian grocers, specialist Asian supermarkets and some larger supermarkets. In Adelaide and across the Fleurieu Peninsula, check your local Indian grocery store or international aisle for puri, pani puri or semolina puri. Once you have them at home, they puff up quickly in the air fryer and are perfect for bite sized canapes.
What can I serve with Korean steak tartare in a puri?
These puri cups are ideal as a canape with drinks. The Korean flavours pair beautifully with South Australian sparkling wine, crisp white wine or a light style red. For a non alcoholic option, try sparkling water with citrus and ginger. Because the puri are quite flavourful, they sit well alongside other simple snacks such as olives, nuts or a classic cheese board.
Can I learn how to make steak tartare at a cooking class in Adelaide?
Yes. Fleurieu Food and Wine runs award winning cooking classes just out of Adelaide, including our Hibachi Steak Masterclass at Bungala House in Yankalilla and Chapel Hill in McLaren Vale. These classes showcase premium South Australian beef and often feature tasting elements inspired by this Korean Steak Tartare in a Puri recipe. You can explore current dates on our Cooking Classes page.