Korean BBQ Poppers
- 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
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.
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.
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.
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!