Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare 500 grams of pork tenderloin by slicing it into 1.5 cm thick medallions, then gently pound each medallion to about 0.5 cm thickness using a meat mallet.

2. 2

   In a shallow bowl, whisk together 2 large eggs, 1 tablespoon gochujang, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, and 1 teaspoon salt.

3. 3

   Prepare a dredging station with two separate shallow dishes: one containing 100 grams of all-purpose flour mixed with 2 tablespoons of Hungarian sweet paprika, and another containing 200 grams of plain breadcrumbs.

4. 4

   Dredge each pork medallion first in the paprika-flour mixture, ensuring it is fully coated, then dip it into the egg-gochujang mixture, allowing any excess to drip off, and finally coat generously with the plain breadcrumbs.

5. 5

   Heat 1 liter of vegetable oil in a deep fryer or a heavy-bottomed pot to 175°C (350°F).

6. 6

   Carefully deep-fry the breaded pork medallions in batches for 3-4 minutes per side, or until they are golden brown and cooked through, maintaining the oil temperature throughout.

7. 7

   Remove the cooked medallions from the oil, place them on a wire rack lined with paper towels to drain excess oil, and let them rest for 2 minutes before serving.