eCook Meal
Smothered Bulgogi Fries
with sticky teriyaki venison, kewpie mayo, mozzarella & cheddar
Bulgogi is an iconic Korean dish of meat strips marinated in sticky BBQ sauce. In this street food favourite, it’s served atop crispy French fries, oozing with melted cheese. Kimchi, sriracha, and snappy green beans bring it all together for an Asian fusion feast!
Serving guide
Choose your portion size.
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle for step 2. Place the teriyaki sauce, Sugar, diced Onion, and grated Garlic in a medium-sized bowl. Whisk together until the sugar dissolves, and season to taste. Pat the venison dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN SKINNY FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Pop the sliced green beans into the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
START YOUR BULGOGI JOURNEY!
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the venison, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and scoop in the reserved marinade. Simmer for 3-4 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked venison until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
KOREAN STREET FOOD TREAT
Pile up some cheesy fries. Top with the green beans and smother in sticky venison bulgogi. Scatter over the chopped Kimchi, dollop with the mayo, and splatter with the Sriracha – all to taste. Finally, garnish with the chopped coriander. Simply delicious!
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle for step 2. Place the teriyaki sauce, Sugar, diced Onion, and grated Garlic in a medium-sized bowl. Whisk together until the sugar dissolves, and season to taste. Pat the venison dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN SKINNY FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Pop the sliced green beans into the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
START YOUR BULGOGI JOURNEY!
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the venison, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. For best results, you may need to do this step in batches. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and scoop in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked venison until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
KOREAN STREET FOOD TREAT
Pile up some cheesy fries. Top with the green beans and smother in sticky venison bulgogi. Scatter over the chopped Kimchi, dollop with the mayo, and splatter with the Sriracha – all to taste. Finally, garnish with the chopped coriander. Simply delicious!
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle for step 2. Place the teriyaki sauce, Sugar, diced Onion, and grated Garlic in a medium-sized bowl. Whisk together until the sugar dissolves, and season to taste. Pat the venison dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN SKINNY FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Pop the sliced green beans into the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
START YOUR BULGOGI JOURNEY!
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the venison, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. For best results, you may need to do this step in batches. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and scoop in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked venison until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
KOREAN STREET FOOD TREAT
Pile up some cheesy fries. Top with the green beans and smother in sticky venison bulgogi. Scatter over the chopped Kimchi, dollop with the mayo, and splatter with the Sriracha – all to taste. Finally, garnish with the chopped coriander. Simply delicious!
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle for step 2. Place the teriyaki sauce, Sugar, diced Onion, and grated Garlic in a large bowl. Whisk together until the sugar dissolves, and season to taste. Pat the venison dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN SKINNY FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Pop the sliced green beans into the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
START YOUR BULGOGI JOURNEY!
When the fries have 10 minutes remaining, place a large, nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the venison, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. For best results, you may need to do this step in batches. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and scoop in the reserved marinade. Simmer for 5-7 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked venison until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
KOREAN STREET FOOD TREAT
Pile up some cheesy fries. Top with the green beans and smother in sticky venison bulgogi. Scatter over the chopped Kimchi, dollop with the mayo, and splatter with the Sriracha – all to taste. Finally, garnish with the chopped coriander. Simply delicious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.41
for 4 servings · R41.85 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sriracha needs 60 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 13% of packR15.16
-
Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
-
Kimchi needs 100 gAsian Kimchi Flavoured Noodles 88 g 88 g at R19.99 · 1.14× packR22.72
-
Teriyaki Sauce needs 190 mlAsian Teriyaki Sauce 180 ml 180 ml at R58.99 · 1.06× packR62.27
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Sugar needs 60 mlFanta Zero Sugar Orange FLavoured Soft Drink 2.25 L 2.25 L at R18.00 · 3% of packR0.48
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Free-range Venison Strips
- Kewpie Mayo
- Grated Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smothered Bulgogi Fries?
The preparation time for Smothered Bulgogi Fries with sticky teriyaki venison, kewpie mayo, mozzarella & cheddar is between 25 and 40 minutes.
What is the total time required to make Smothered Bulgogi Fries with sticky teriyaki venison, kewpie mayo, mozzarella & cheddar?
The total time required to make Smothered Bulgogi Fries with sticky teriyaki venison, kewpie mayo, mozzarella & cheddar is between 40 and 60 minutes.
How many servings does Smothered Bulgogi Fries provide?
4 servings
What are the main ingredients in Smothered Bulgogi Fries?
Cheese Mix, Free-range Venison Strips, Fresh Coriander, Garlic, Green Beans, Kewpie Mayo, Kimchi, Onion, Potato, Sriracha, Sugar, Teriyaki Sauce
What is the nutritional information of Smothered Bulgogi Fries?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Smothered Bulgogi Fries?
MARINADE & CHIP PREP: Preheat the oven to 220°C. Boil the kettle for step 2. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves, and season to taste. Pat the venison dry with paper towel and add to the bowl. Toss to coat and set aside to marinate. START YOUR BULGOGI JOURNEY!: When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the venison, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. For best results, you may need to do this step in batches. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and scoop in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked venison until coated. Cover with a lid to keep warm and set aside for serving. GET CHEESY: When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn! KOREAN STREET FOOD TREAT: Pile up some cheesy fries. Top with the green beans and smother in sticky venison bulgogi. Scatter over the chopped kimchi, dollop with the mayo, and splatter with the sriracha – all to taste. Finally, garnish with the chopped coriander. Simply delicious! BRIGHT GREEN BEANS: Pop the sliced green beans into the pot of boiling water for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving. GOLDEN SKINNY FRIES: Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water on the heat for step 3. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crisp, turning at least twice.
What should be prepared from my kitchen to make Smothered Bulgogi Fries?
Cheese Mix, Free-range Venison Strips, Fresh Coriander, Garlic, Green Beans, Kewpie Mayo, Kimchi, Onion, Potato, Sriracha, Sugar, Teriyaki Sauce
How many calories does Smothered Bulgogi Fries have?
calories
How much fat content does Smothered Bulgogi Fries have?
grams