Lamb Tartare

Tamari Sauce, Chives, Radishes, Perilla, Lettuce

Chef Andrew Lim of Perilla Korean Fare | Chicago, IL

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Adapted by StarChefs  |  September 2026  |  Photo: Kevin Reodica

INGREDIENTS

Tamari Sauce:
480 grams white vinegar
480 grams tamari
216 grams sesame oil
200 grams granulated sugar
140 grams gochugaru 
140 grams chopped garlic
120 grams sesame seeds
80 grams fish sauce

Lamb Tartare:
Yield: 10 servings
100 grams diced Niman Ranch lamb sirloin
1 tablespoon brunoise shallots
1 tablespoon brunoise cucumbers
1 tablespoon brunoise Korean pears
Kosher salt

To Assemble and Serve:
Yield: 10 servings
10 lettuce leaves
10 perilla leaves
Minced chives
Radish matchsticks

METHOD

For the Tamari Sauce:
In a mixing bowl, combine all ingredients. Mix until combined and sugar is fully dissolved. Transfer to an airtight container and reserve.

For the Lamb Tartare:
In a mixing bowl, combine lamb, shallots, cucumbers, pears, and 15 grams Tamari Sauce. Season with salt. Mix until well combined. Set aside.

To Assemble and Serve:
Place lettuce wraps on a clean work surface. Top with perilla leaves. Top each wrap with 10 grams Lamb Tartare and desired amount chives and radishes. Transfer to a serving platter.

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