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Summer means meat on the braai. It means brimming bowls of potato salad, cole slaw, and mielies. It also means that it’s time to step up your food-safety game. Otherwise, you’ll be trading that afternoon game of touch for a sprint to the bathroom. We won’t argue that...
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Put A Korean Twist On Your South African Braai With These Recipes
Korea
The protein
For this dish, Roake recommends a 600g mature, thick-cut steak. Braai it over hot coals until it’s medium-rare. Remove it and let it rest for 10 minutes. Slice it into 0.5cm pieces.
The line-up
● 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
The game plan
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