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100 gram
Biefstukreepjes
20 gram
Bulgogisaus
(Bevat Sulfiet, Tarwe, Sesamzaad, Vis, Soja)
250 gram
Aardappelen
½ zakje(s)
Koreaanse kruidenmix
(Bevat Tarwe, Sesamzaad, Soja)
½ stuk(s)
Paprika
½ stuk(s)
Ui
5 gram
Verse koriander
(Kan bevatten Selderij)
½ stuk(s)
[Mini-]komkommer
10 gram
Gezouten pinda's
(Bevat Pinda's Kan bevatten Noten, Sesamzaad)
1 el
Zonnebloemolie
1 el
Wittewijnazijn
1 tl
Suiker
1 el
[Plantaardige] mayonaise
25 ml
Zoutarme runderbouillon
½ tl
Honing [of plantaardig alternatief]
naar smaak
Sambal
½ tl
[Zoutarme] ketjap manis
½ el
Water voor saus
naar smaak
Peper en zout
Preheat the oven to 210°C. Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness. Transfer to a parchment-lined baking sheet and drizzle with sunflower oil. Season with salt and pepper to taste and toss well to coat. Bake in the oven for 25 - 30 minutes or until golden-brown, tossing halfway.
Cut the cucumber into thin crescents. In a bowl, combine the white wine vinegar and sugar. Add the cucumber and season with salt to taste. Mix everything together and set aside, stirring occasionally so the flavours can sink in.
In a small bowl mix together the mayonnaise, the water and sambal to taste. Chop the coriander and the peanuts.
Cut the bell pepper into strips and chop the onion into half rings. Prepare the stock
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.
Start this step when the potatoes have 15 more minutes to go. Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the bell pepper and onion for 4 - 6 minutes. Increase to high heat, add the steak strips, and fry for 2 more minutes. Deglaze with the stock, the ketjap, and the honey. Fry for 1 more minute. Take the pan off the heat and add the bulgogi sauce. Season to taste with salt and pepper.
Sprinkle the fries with the Korean spice mix and toss to coat. Serve the fries on plates and top with the bulgogi beef and vegetables. Drizzle over the mayo and top with the coriander and peanuts. Serve with the pickled cucumber.