For the Filling: In a saucepan, drizzle olive oil. Add ground beef, garlic, and beef flavor bouillon—Cook over médium- high heat until brown and crispy. Using a wooden spoon, break up into equal size pieces. (Stirring constantly)
Add the onions and poblano pepper, and cook until tender. Add Gochujang hot pepper paste. Cook for about 1 minute. Stir in chopped parsley. Simmer until all liquid evaporates. Add salt and pepper(to taste). Stir to combine.
For the dough: In a pot over high heat, bring milk, chicken bouillon, and mayo to a boil. Add flour and stir vigorously until dough forms.
Turn dough out onto an electric stand mixer fitted with a mixer paddle and knead until silky and smooth. (about 5 minutes on medium-low speed).
To make your Risoles: Take a little piece of the dough and form a ping pong-sized ball. Flatten it into a disc, hollowing up the middle for the filling. Spoon a tablespoon of the filling into the middle of the dough.
Press the dough closed around the filling, shaping it like a half-moon. ( you can use a cup to cut into a half-moon). Continue until you run out of dough.
To coat your Beef Risoles: Whisk about 5 eggs, pepper, and 2 tablespoons of water. Coat the Risoles with egg mixture, then coat with breadcrumbs. Set it aside on a baking sheet and continue to coat all your Risoles.
To fry the Beef Risoles: In a large pot, preheat oil to 350°F. Fry the Beef Risoles in batches with enough canola or vegetable oil to cover, and cook until their golden brown.
Place the fried Beef Risoles on a plate covered with paper towels. Enjoy!