Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 500 grams of ground pork, 0.5 cup of plain breadcrumbs, 1 finely minced medium onion, 2 minced garlic cloves, 1 tablespoon of sweet Hungarian paprika, 1 teaspoon of hot Hungarian paprika, 2 tablespoons of gochujang, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 1 large egg.

2. 2

   Mix all ingredients thoroughly until they are well incorporated.

3. 3

   Form the mixture into approximately 16-18 small meatballs, each weighing about 30 grams.

4. 4

   Place 2 cups of all-purpose flour onto a shallow plate and dredge each meatball thoroughly in the flour, ensuring an even coating, then set aside.

5. 5

   Heat 4-6 cups of vegetable oil in a deep heavy-bottomed pot or Dutch oven over medium-high heat until it reaches a temperature of 170-175°C (340-350°F).

6. 6

   Carefully deep-fry the meatballs in batches for 5-7 minutes until they are golden brown and cooked through, ensuring not to overcrowd the pot.

7. 7

   Remove the cooked meatballs with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.