Near the end of a week spent delving into Manhattan's upwelling of modern Korean fine dining restaurants last fall, I watched a server at Oiji Mi light a blowtorch tableside and turn it toward a platter of Wagyu bavette steak...
While the server blazed the beef in front of us, she explained the dish, called samhap, a Korean term that can translate in context as 'three tastes.' Over the beef she poured aged soy sauce infused with ginger and soy, and slid on an egg yolk to add creaminess...
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