Korean Bulgogi Fusion Pizza
Experience a bold collision of flavors with this unique fusion pizza, combining savory marinated beef with the tangy kick of fermented kimchi. This Week 29 recommendation is perfect for those looking to spice up their dinner routine with something unexpectedly gourmet and deeply satisfying.
Ingredients
- Beef flank or ribeye, thinly sliced400 g
- Soy sauce3 tbsp
- Brown sugar1 tbsp
- Sesame oil1 tbsp
- Garlic cloves, minced2 stk
- Pizza dough2 stk
- Shredded mozzarella cheese250 g
- Kimchi, drained and chopped150 g
- Gochujang (Korean chili paste)1 tbsp
- Mayonnaise3 tbsp
- Spring onions, sliced2 stk
Instructions
In a bowl, combine the thinly sliced beef with soy sauce, brown sugar, sesame oil, and minced garlic. Let it marinate for at least 15 minutes while you prepare the other ingredients.
Whisk together the mayonnaise and Gochujang paste in a small bowl until smooth. This will serve as both a base sauce and a final drizzle.
Preheat your oven to 250°C. Roll out the pizza dough on a floured surface. Spread a thin layer of the Gochujang aioli over the dough, leaving room for the crust.
Distribute the shredded mozzarella evenly over the sauce. Top with the marinated beef slices and the chopped kimchi.
Bake for 10-12 minutes until the crust is golden and the cheese is bubbling. Remove from the oven, garnish with fresh spring onions, and drizzle any remaining aioli over the top before serving.
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