Korean-Style Bulgogi Beef Loaded Fries
with pickled cucumber, coriander & peanuts- Zwaveldioxide en sulfiet
- Tarwe
- Sesamzaad
- Vis
- Soja
- Gluten
- Pinda's
- Selderij
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
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."
Ingredients
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: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
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]
½ teaspoon
[Reduced salt] ketjap manis
½ tablespoon
Water for the sauce
to taste
Sambal
to taste
Salt and pepper
Nutrition Values
Utensils
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.
- Scatter the Korean-style spice mix over the fries and toss to coat.
- Serve the fries on plates and top with the bulgogi beef and vegetables.
- Drizzle over the mayo and garnish with the coriander and peanuts.
- Serve the pickled cucumber alongside.
