Korean loaded fries with bulgogi beefstrips
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Korean loaded fries with bulgogi beefstrips

with cucumber and peanuts

Allergenen :
Sulfiet
•Tarwe
•Sesamzaad
•Vis
•Soja
•Pinda's

Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen

Bereidingstijd40 minuten
oventijd30 minuten
NiveauMakkelijk

Ingredienten

Hoeveelheden

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)

Zelf toevoegen

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

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Voedingswaarden

Energie (kJ)3017 kJ
Energie (kcal)721 kcal
Vetten34.6 g
waarvan verzadigd5 g
Koolhydraten67.6 g
waarvan suikers20.5 g
Vezels13.6 g
Eiwitten34.6 g
Zout2 g

Benodigdheden

•Bakplaat met bakpapier
•Kom
•Kleine kom
•Koekenpan

Instructies

1

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. 

2

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.

3

In a small bowl mix together the mayonnaise, the water and sambal to taste. Chop the coriander and the peanuts. 

4

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.

5

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. 

6

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.