Korean loaded fries with bulgogi beefstrips

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.