ARGENTINA- Chimichurri Basting Sauce Drizzle generously over steak, lamb chops or boerewors straight off the grid.
Makes 1 cup
What You’ ll Need
• 1 cup fresh flat-leaf parsley, finely chopped
• 4 garlic cloves, finely minced
• 1 teaspoon dried oregano
• 1 teaspoon chilli flakes
• 3 tablespoons red wine vinegar
• ½ cup olive oil
• salt & black pepper to taste
Let’ s Make 1. Combine all ingredients in a bowl and mix well. Do not blend; the chunky texture is what makes it.
2. Season generously. Allow to rest for at least 30 minutes before serving so the flavours can develop.
3. Drizzle over meat straight off the braai or serve as a dipping sauce on the side. Stores in the fridge for up to 3 days.
KOREA- Bulgogi Marinade Try this on thinly sliced beef or chicken sosaties. The apple is the secret; it tenderises the meat beautifully.
Serves 4
What You’ ll Need
• 500g beef sirloin or chicken, thinly sliced
• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons mirin
• 1½ tablespoons sesame oil
• 1 small apple, grated
• ½ onion, grated
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• ⅛ teaspoon black pepper
• 1 tablespoon sesame seeds, optional
Let’ s Braai
1. Whisk all marinade ingredients together until the sugar dissolves. Add the sliced meat and toss to coat.
2. Cover and refrigerate overnight, the longer it sits, the more tender and flavourful the result.
3. Braai over medium-high coals for 2 – 3 minutes per side.
4. Serve with steamed rice or in a lettuce wrap with a dab or smear of gochujang or sriracha.
JAPAN- Yakitori Tare Glaze A sweet, sticky glaze for chicken skewers. Brush on in the last few minutes over the coals for that signature glossy finish.
Makes about a 1¼ cup
What You’ ll Need
• ½ cup soy sauce
• ½ cup mirin
• ¼ cup sake or dry sherry
• 2 tablespoons brown sugar
• 1 garlic clove, lightly crushed
• 1 slice fresh ginger
• 300g chicken breast, cubed
Let’ s Braai
Let’ s Braai
1. Combine all ingredients in a small saucepan. Bring to a gentle boil, then reduce the heat and simmer uncovered for 10 – 15 minutes until reduced by half and slightly thickened. 2. Remove the garlic and ginger. Thread chicken pieces onto skewers and braai over medium coals for 8 – 10 minutes, brushing generously with the Yakitori Tare glaze in the final 3 minutes.
3. Repeat the brushing once off the heat for extra gloss.
26 | Spring 2026 • essentialflavours. co. za