Steak tartare

This steak tartare brings a bold Korean twist to the classic, mixing hand-chopped beef with kimchi, soy and sesame for heat, depth and crunch. Served on toasted sourdough with a rich raw egg yolk, it’s a punchy, modern take on a raw beef dish that celebrates balance, texture and big flavour.

Ingredients

250g beef sirloin or fillet, finely hand-chopped

60g kimchi, finely chopped

1 shallot, peeled and finely diced

1 garlic clove, peeled and finely grated

1 tbsp light soy sauce

1 tsp pure sesame oil

1 tsp rice vinegar (optional but balances the richness)

1 tsp toasted sesame seeds

1 tbsp chopped parsley leaves

2 egg yolks, raw

2 slices sourdough, toasted

Sea salt and cracked black pepper

Method

Start by toasting the sourdough until golden and crisp; set aside so it stays warm. Finely hand-chop the beef so the texture stays tender, not mushy. In a mixing bowl combine the chopped beef, kimchi, shallot, garlic, soy sauce, sesame oil, rice vinegar if using, sesame seeds and parsley. Season gently with sea salt and black pepper — remember the soy adds salinity so go light.

Taste and adjust: add more kimchi for heat and acidity, a touch more sesame for nuttiness, or an extra drizzle of soy for depth. Plate the tartare on or beside the warm sourdough and finish with the raw egg yolk sitting neatly on top. Serve immediately while the bread is still crisp.