• Preheat oven to 240°C/220°C fan-forced. Place potato fries on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, trim end of baby cos lettuce and separate leaves (see ingredients). Thinly slice spring onion. • Slice brioche hotdog buns in half lengthways. • When fries have 10 minutes remaining, bake buns directly on the wire oven rack until heated through, 5-7 minutes.

• While buns are baking, heat a large frying pan over high heat. • Cook beef & pork mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium then add ginger paste, sweet soy seasoning, sesame seeds and the soy sauce and cook until fragrant, 1 minute. Season with pepper.

• Fill brioche hot dog buns with cos lettuce and bulgogi beef and pork. • Drizzle over sriracha and garlic aioli. Garnish with spring onions. Serve with quick cheesy fries. Enjoy!