Tian Lee

I ate a version of this at a Korean restaurant in Koreatown where the steak arrived sizzling on a hot stone bowl with a raw egg yolk sitting on top. You break the yolk and stir it into the rice. This recipe does the same: hangar steak marinated in soy sauce, gochujang, sesame oil, garlic, brown sugar, and sake, seared and sliced over rice with a raw egg yolk, kimchi, and sauteed kale. The marinade includes half a kiwi blended to a pulp, which sounds unusual but the enzymes tenderise the steak.

I had khao soi in Chiang Mai at a restaurant where the cook brought the bowl to the table herself and told me to squeeze the lime first, then eat. The broth was thick and golden from coconut milk and turmeric, with a chicken leg submerged in it, boiled egg noodles underneath, and a nest of crispy fried noodles on top. Sliced shallots, preserved mustard greens, lime wedges, and roast chili sauce on the side.