Step 1

Peel the thoroughly washed potatoes and cut them into 4 equal pieces. Place them in a pot, add just enough water to barely cover, and boil for 10 minutes until tender. They are ready when a fork pierces them easily.

Step 2

In a bowl, combine the minced beef and pork. Season gently with salt (or sea salt) and grind in black pepper about 15 times. Mix well to bring out the meat’s natural flavor.

Step 3

Drain the boiled potatoes completely and transfer them to a large bowl while still warm. Before they cool, use a potato masher to mash them until smooth and lump-free. This step is crucial for a creamy croquette.

Step 4

Heat a pan with a little oil over medium-low heat. Add the finely diced onion and sauté slowly until translucent and lightly golden brown. This slow cooking process maximizes the onion’s natural sweetness.

Step 5

Once the onions are well sautéed, add the prepared minced meat (from step 1) and break it up with a spoon as it cooks. When the meat turns brown, stir in 2 Tbsp soy sauce, 2 Tbsp sugar, and 2 Tbsp soju or cooking wine for odor removal. Cook until everything is evenly combined.

Step 6

Add the sautéed meat mixture (from step 4) to the bowl with the mashed potatoes (from step 2). Also, add 90g of cold butter, cut into cubes. Now, use a spatula or spoon to vigorously mix everything together until the butter is completely melted and all ingredients are uniformly incorporated. This is the key moment for achieving the right dough consistency.

Step 7

Take portions of the dough and shape them into balls or your desired croquette form. Place some all-purpose flour on a plate and roll each shaped croquette in it, ensuring an even coating. This helps the subsequent coatings adhere better.

Step 8

Dip the floured croquettes into the beaten egg wash, making sure they are fully coated. Next, generously coat them with breadcrumbs, gently pressing them on to ensure the entire surface is covered. For an extra crispy coating, you can double-dip (flour, egg, breadcrumbs, egg, breadcrumbs).

Step 9

The croquettes, now coated, can be fried immediately or stored for later use. Place them in an airtight container and refrigerate or freeze. This makes them incredibly convenient for quick meals or snacks for kids.

Step 10

Heat a generous amount of cooking oil in a deep pan to 180°C (350°F). Carefully lower the croquettes into the hot oil and fry for about 3-4 minutes, or until they turn a beautiful golden brown. Avoid overcrowding the pan, as this can lower the oil temperature.

Step 11