You’ve got to keep things interesting and let’s be honest, every braai is basically the same. It’s time to retire the mielie bread and pap because once you try a braai with these Korean flavours, you will never go back. We guarantee this recipe will give you the title of Braai Master. For this dish, Roake recommends a 600g mature, thick-cut steak.
BBQ Bulgogi With Sesame Dipper
- Sirloin or rib-eye steak
- ¼ cup (60ml) soy sauce
- 4 tsp sugar
- 3 cloves garlic, finely chopped
- 3 spring onions, very finely chopped
- 1 tsp sesame oil
- ½ tsp Japanese chilli powder or ½ red chilli, very finely chopped
It sounds exotic but it’s really simple, says Roake.
1. Braai the meat over hot coals until it’s medium-rare. Remove it and let it rest for 10 minutes.
2. Slice it into 0.5cm pieces.
3. Mix the sauce ingredients in a large bowl. Put the slices of meat into the soy marinade.
4. Just before serving, place the meat slices back on the braai to warm them. Serve with lettuce cups.
The Side Dish: Mielies With Soy Reduction
- 8 mealies, preferably with their leaves attached
- 2cm knob ginger, finely chopped
- 1 cup soy sauce
- 4 dried chillies
- ⅓ cup sugar
- 1 star anise
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1. Boil the mealies for 20 minutes, remove from the stove and drain. Pull the leaves back and set them near the braai, ready to go.
2. To make the soy reduction, simply put all the ingredients into a small pan and reduce slowly over a low heat. It should become a syrup consistency.
3. Braai the mealies over hot coals until they become gently charred.