Name: Korean-Style Bulgogi Beef Loaded Fries with pickled cucumber, coriander & peanuts
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: 200 g Steak strips; 35 g Bulgogi sauce; 500 g Potatoes; 1 sachet(s) Korean-style spice mix; 1 piece Bell pepper; 1 piece Red onion; 10 g Fresh coriander; ½ piece Cucumber; 20 g Salted peanuts; 2 tablespoon Sunflower oil; 2 tablespoon White wine vinegar; 2 teaspoon Sugar; 2 tablespoon [Plant-based] mayonnaise; 50 milliliters Low sodium beef stock; 1 teaspoon Honey [or plant-based alternative]; to taste Sambal; 1 teaspoon [Reduced salt] ketjap manis; 1 tablespoon Water for the sauce; to taste Salt and pepper

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Recipes

Korean-Style Bulgogi Beef Loaded Fries

with pickled cucumber, coriander & peanuts

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Recipe Developer Sarah: "These loaded fries are inspired by Dutch kapsalon, but with a Korean twist. The tasty bulgogi sauce pairs wonderfully with the quick-pickled cucumber and the spicy sambal mayonnaise."

Allergens:

Zwaveldioxide en sulfiet

•Tarwe

•Sesamzaad

•Vis

•Soja

•Gluten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Steak strips

20 g

Bulgogi sauce

(Contains: Zwaveldioxide en sulfiet, Tarwe, Sesamzaad, Vis, Soja)

250 g

Potatoes

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja, Gluten)

½ piece

Bell pepper

½ piece

Red onion

5 g

Fresh coriander

(May be present: Selderij)

¼ piece

Cucumber

10 g

Salted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

1 tablespoon

White wine vinegar

1 teaspoon

Sugar

1 tablespoon

[Plant-based] mayonnaise

25 milliliters

Low sodium beef stock

½ teaspoon

Honey [or plant-based alternative]

to taste

Sambal

½ teaspoon

[Reduced salt] ketjap manis

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3025 kJ

Calories723 kcal

Fat34.6 g

Saturated Fat5 g

Carbohydrate67.7 g

Sugar22.3 g

Dietary Fiber13.6 g

Protein34.6 g

Cholesterol0.3 mg

Salt2 g

Potassium159 mg

Calcium21.3 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Bowl

•Small Bowl

•Tall-Sided Pan

Cooking Steps

Preheat the oven to 210°C.
Peel or thoroughly wash the potatoes, then cut them into fries of no more than 1cm thickness.
Transfer the fries to a parchment-lined baking sheet and drizzle with sunflower oil. Season with salt and pepper, then toss well to coat.
Bake in the oven for 25 - 30 minutes, or until golden-brown, tossing halfway.

Cut the cucumber in half lengthways, then slice it into thin crescents.
In a bowl, combine the white wine vinegar and sugar.
Add the cucumber to the bowl and season to taste with salt.
Mix everything together and set aside, stirring occasionally.

In a small bowl, combine the mayonnaise and water for the sauce, then mix in sambal to taste.
Chop the coriander.
Roughly chop the peanuts.

Cut the bell pepper into strips.
Slice 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.

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.
Add the steak strips to the pan and fry over high heat for 2 minutes.
Deglaze with the stock, then add the ketjap and honey. Fry for 1 more minute.
Turn off the heat and stir in the bulgogi sauce. Season to taste with salt and pepper.