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
Puri are small, unleavened Indian breads that are deep-fried, so they puff up and become light and crisp on the outside. Roti are cooked on a hot pan without oil, and naan is usually leavened and traditionally cooked in a tandoor.
This is usually caused by dough that is too soft, puri rolled too thin, or oil that is not hot enough. Aim for a firm, smooth dough, roll evenly (not paper-thin), and fry in properly heated oil so the puri inflates quickly.
Medium-high heat is ideal. If you have a thermometer, aim for around 180°C. If the oil is too cool the puri will absorb oil and go heavy, and if it is too hot they will brown too fast before puffing.
Puri are best served straight from the pan while they are puffed and crisp. If you need to work ahead, you can make the dough earlier in the day and keep it covered at room temperature, then roll and fry just before serving.
Traditional puri are deep-fried to achieve the signature puff and texture. Baking or air frying can work for a lighter alternative, but they will not puff the same way and will be more like a crisp flatbread.