Korean Steak Tartare, with lotus root crisps. An incredible bite. Full recipe and longform video are now up!

In today’s recipe, I’m walking you through how to make this Korean-inspired steak tartare. It all starts with selecting and prepping the right cut of beef before getting all the mise en place ready, building the dressing and curing the egg yolk.

The result is a tartare that is salty, sweet, fresh and nutty - the kind of combination that is so addictive and moreish. Korean pear is the star here, but so are those toasted pine nuts. I served this one with some crispy lotus root chips, seasoned with a salted and spiced seaweed powder.

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