Red, green, yellow. Add crunch and spikes of flavour for a cooling braai salad to offset the heaviness of the meat and potatoes. This is a good salad to make a little ahead, for flavours to develop.
Choe suggests using the dip for blanched vegetables, or using it as a glaze for roasted vegetables. This broth, which can serve as a foundation for Korean stews, has been adapted by Choe’s ...