Korean Bulgogi Pizza
Bulgogoi pizza is absolutely delicious with its unique sauce and Korean bbq beef as a topping. Get ready to make this Korean style bulgogi bbq pizza recipe, I’m sure your gonna love it.
Ingredients
INGREDIENTS FOR THE BULGOGI PIZZA SAUCE:
- 2 tablespoon brown sugar
- 4 tablespoons soy sauce
- 2 tablespoon rice wine
- 1/2 onion sliced and diced
- 2 teaspoon minced garlic
- 1/2 pear or fuji apple
- 1 teaspoon gochujang Korean red pepper paste
- 1 teaspoon minced ginger
- pinch of black pepper
- 1/4 cup water or 6 tablespoons
- 1 teaspoon corn starch
INGREDIENTS FOR TOPPING KOREAN BULGOGI STYLE PIZZA:
- 1 1/2 cup shredded mozzarella cheese
- 1 small sweet potato sliced thinly round or cut into small cubes optional
- Bulgogi sauce as desired
- 200 grams Bulgogi bbq beef cooked and cut into small pieces or store-bought
- 1/4 cup red yellow, orange or green bell peppers
- 1/2 cup sliced white mushrooms
- 1/4 cup green or black olives optional
- 1/4 cup yellow red or white onion sliced into small pieces
- 1/2 teaspoon chili seeds optional
- 2 Tablespoons corn kernels optional
INGREDIENTS FOR THE KOREAN STYLE PIZZA CRUST:
- 360 grams all-purpose flour 3 cups
- 240 grams water 1cup room temperature
- 6 grams salt 1 teaspoon
- 6 grams active dry yeast 1teaspoon
- 1 teaspoon sesame oil or olive oil
- 2 teaspoons sea salt
- Optional Store-bought pizza crust white, wholewheat or gluten-free
Instructions
HOW TO MAKE THE BEST BULGOGI PIZZA SAUCE?
- Place all the ingredients into a blender or food processor and pulse until sauce consistency.
- Transfer Bulgogi pizza sauce into a small pot and cook on medium-low heat until the sauce begins to thicken stirring consistently about 5 minutes.
- Remove from heat and set aside.
- Left over sauce can be refrigerated for up to 5 days.
HOW TO MAKE KOREAN STYLE PIZZA CRUST?
- Add 2 tablespoons of warm water into a small bowl and add the yeast.
- Mix until the yeast is dissolved and let it stand for about 5-10 minutes or until you see it bubbling at the surface.
- In the meantime add the flour and salt into a bowl and create a well in the center.
- Once the yeast has propagated, add it into the center of the well along with 3/4 of the water and sesame oil.
- Using a spatula or your hands, mix the flour combining it with the water and continue to mix until the flour begins to absorb all the water.
- add in the remaining water and continue to work and knead the dough with your hands until it begins to develop.
- Cover it with some plastic for 15 minutes. This will allow the proteins in the flour to continue to absorb the water.
- Remove the plastic and continue to knead by folding one section of the dough onto itself.
- Repeat this process until the dough is fully developed. The dough will be smooth and elastic.
- Grease the bowl with oil, cover the dough again with plastic and let it ferment for 60 minutes.
- You can also refrigerate your dough overnight and use it the next day, this will add more flavor to your dough.
- This recipe makes a large 16-inch crust or two 8-10 inch pizza crust depending on your desired thickness. If you want a very thin crust, divide the dough into two portions and strength out to 12 inches.
- To shape the pizza crust, light dust a working surface with flour and transfer the pizza dough onto it.
- Gently press down on the dough deflating it and using your finger starting from the center pressing down and working out the dough away from you.
- Rotate 90 degrees maintaining a round shape and continue the process until the pizza is shaped and reaches about 16 inched in diameter.
- Transfer to the baking sheet and set aside for 15 minutes.
- Preheat the oven to 210°C (410°F)
- To top the pizza, spread the desired amount of Bulgogi sauce through the pizza followed by 1 cup of mozzarella cheese, the vegetables, Korean Bulgogi bbq beef, and the remaining 1/2 of mozzarella cheese.
- Place into oven and bake for approximately 15-20 minutes or until the crust is nicely golden brown.
- Remove from oven and serve.
