Bulgogi Poutine with Gochujang Gravy and Kimchi

Method

1. Cut the beef into thin strips about 5 cm long and put them in a bowl with the soy sauce, brown sugar, half the garlic, the sesame oil and pepper. Massage it in with your hands and leave to marinate for at least 20 minutes while you make the fries.

   Add in this stepBeef sirloin, thinly sliced 160 gSoy sauce 1½ tbspBrown sugar 2 tspGarlic cloves, minced 1Toasted sesame oil 1 tspBlack pepper 1 pinch

2. Preheat the oven to 220°C for 15 min. Cut the potatoes into 1 cm sticks, rinse in cold water and pat completely dry with paper towels; damp potatoes won't crisp. Toss them in a bowl with most of the oil and the salt.

   Add in this stepStarchy potatoes 500 gNeutral oil 2 tbspSalt to taste

   oven

3. Spread the potatoes on a 30×40 cm tray lined with baking paper, without overlapping, and roast in the oven for 25 min, turning them halfway (and swapping the trays if you use two), until golden and crisp.

   oven

4. While the fries roast, make the gravy. Melt the butter in a 16 cm saucepan over medium heat, fry the rest of the garlic for 30 seconds, then add the flour and stir for 2 min, until light brown.

   Add in this stepButter 20 gGarlic cloves, minced 1Plain flour 15 g

   medium heat

5. Whisk in the stock a little at a time so no lumps form, then whisk in the gochujang and honey. Bring to the boil over medium-high heat, lower to medium-low heat and simmer for 5 min, until thick enough to coat a spoon. Taste; if it is too salty, add a splash more stock.

   Add in this stepBeef stock 200 mlGochujang (Korean chilli paste) 1 tbspHoney 1 tsp

   medium-high heat→medium-low heat

6. Heat a 24 cm frying pan over high heat, add the remaining oil and spread out the marinated beef. Stir-fry for 3 min, until no longer pink and lightly caramelised at the edges. Push it to one side, fry the kimchi in the space for 1 minute, then toss everything together.

   Add in this stepNeutral oil ½ tbspWell-fermented cabbage kimchi, chopped 60 g

   high heat

7. Pile the hot fries into bowls, scatter over the cheese curds and pour on the hot gochujang gravy. Top with the bulgogi and kimchi, sprinkle with spring onions and sesame seeds, and eat straight away.

   Add in this stepFresh cheese curds (room temperature) 160 gSpring onions, thinly sliced 1Toasted sesame seeds 1 tsp