What are the main ingredients in Smothered Bulgogi Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

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?

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.

What should be prepared from my kitchen to make Smothered Bulgogi Fries?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Smothered Bulgogi Fries

Name: Smothered Bulgogi Fries
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

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!

Smothered Bulgogi Fries

with sticky teriyaki venison, kewpie mayo, mozzarella & cheddar

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Free-range Venison Strips
Fresh Coriander
Garlic Clove
Garlic Cloves
Grated Cheese Mix
Green Beans
Kewpie Mayo
Kimchi
Onion
Onions
Potato
Sriracha
Sugar
Teriyaki Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

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!

Teriyaki Sauce - 45ml
Sugar - 15ml
Onion - 1
Garlic Clove - 1
Free-range Venison Strips - 150g
Potato - 200g
Green Beans - 100g
Grated Cheese Mix - 50g
Kimchi - 25g
Kewpie Mayo - 30ml
Sriracha - 15ml
Fresh Coriander - 4g

Download the Recipe

Serves 2

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!

Teriyaki Sauce - 85ml
Sugar - 30ml
Onion - 1
Garlic Cloves - 2
Free-range Venison Strips - 300g
Potato - 400g
Green Beans - 200g
Grated Cheese Mix - 100g
Kimchi - 50g
Kewpie Mayo - 60ml
Sriracha - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 3

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!

Teriyaki Sauce - 85ml
Sugar - 30ml
Onion - 1
Garlic Cloves - 2
Free-range Venison Strips - 300g
Potato - 400g
Green Beans - 200g
Grated Cheese Mix - 100g
Kimchi - 50g
Kewpie Mayo - 60ml
Sriracha - 30ml
Fresh Coriander - 8g

Download the Recipe

Serves 4

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!