KOREAN BBQ POPPERS
Creamy cheese, smoky brisket and Maruchan Korean BBQ Flavor Yakisoba are a match made in flavor heaven. Keep reading to get the recipe for these crispy, deep-fried delicacies.
Prep
10 min
Cook time
10 min
Serves
4
INGREDIENTS
Korean BBQ Flavor
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1 package of Maruchan Korean BBQ Flavor Yakisoba
2 cups shredded mozzarella cheese
1 cup cooked beef brisket, chopped
1/2 cup green onions, sliced
1 tsp salt & pepper
3 cups flour
3 eggs
1/2 cup milk
3 cups panko breadcrumbs
1/2 cup gochujang
1/2 cup mayonnaise
DIRECTIONS
GATHER INGREDIENTS
PREPARE NOODLES
Open the lid of the Maruchan Korean BBQ Flavor Yakisoba package halfway and remove both packets. Add packet #1 and fill water to the line indicated. Microwave covered on high for 4 minutes. Let cool for 1 minute before adding packet #2. Stir until fully combined. Refrigerate until chilled.
MIX INGREDIENTS
Add chilled Yakisoba to a mixing bowl and incorporate shredded mozzarella, cooked beef brisket, green onions, salt and pepper until thoroughly combined.
PREPARE BREADING STATION
Prepare the breading station by adding flour, eggs whisked with milk and panko breadcrumbs into three separate bowls.
SHAPE POPPERS
Scoop the noodle mixture and hand roll it into a ball shape. Dredge in the flour, dip in the egg and coat with panko breadcrumbs. Repeat until you have 16 poppers.
FRY POPPERS
Deep fry the poppers at 350℉ for 3 minutes.
PREPARE DIPPING SAUCE
Combine gochujang and mayonnaise.
SEASON AND SERVE
Season with salt and pepper and serve with the gochujang mayo dipping sauce. Enjoy!
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