Bulgogi pizza is a fun take on bulgogi beef, one of the most well-known Korean dishes. A pizza base gets topped with bulgogi beef mince, a tomato passata mixed with gochujang, and as well as mozzarella, kimchi and other seasonings.
- 250 g minced beef
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 nashi (Asian pear), grated
- 2 tsp sesame seeds, toasted
- 250 g plain flour
- 7 g fast-action yeast
- 1 tsp salt
- 175 ml lukewarm water
- 1 tbsp extra virgin olive oil
- 3 tbsp fine semolina
- 100 ml passata
- 1 tbsp gochujang
- 2 tsp of sugar
- 180 g mozzarella cheese, grated
- 120 g chestnut mushrooms, sliced
- 1 long red chilli, finely sliced
- ½ large red capsicum (pepper), diced
- 60 g kimchi, finely chopped
- 2 spring onions, finely sliced on an angle
- sesame oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 50 minutes
Note: the pizzas only take about 12 minutes to cook, but inmost ovens you will need to cook them one at a time.
1. To make the marinated beef, place the beef in a bowl and add the soy sauce, sesame oil, minced garlic and the grated nashi. Add sesame seeds and mix using a wooden spoon to combine the ingredients and break up the beef.
2. To make the pizza base, combine flour, yeast and salt in a large mixing bowl. Make a well in the centre of the dry ingredients with a wooden spoon and add lukewarm water and olive oil. Using a wooden spoon, bring the ingredients together to form a rough dough.
3. Turn the dough out onto a floured work surface and knead with the heel with your hand for 6-8 minutes until the dough is smooth and elastic. Place in a bowl, cover with a damp tea towel or cling film and set aside for 50 minutes or until it has doubled in size.
4. Place a large pizza stone in the oven and preheat the oven to 220°C fan. Knock back the dough in the bowl and then turn out onto a floured surface and divide the into two pieces.
5. Roll out each dough bases into a 26 cm round. Sprinkle two flat trays with a little semolina and place a round of dough on each tray. Shake the tray a little to make sure the dough isn't stuck to the tray and that it can be easily transferred to the hot stone in the oven.
6. To make the pizza sauce, mix all ingredients together in a bowl.
6. To assemble the pizzas, spread a scant spoonful of sauce on each of the pizza bases. Sprinkle the mushrooms, capsicum, chilli, kimchi and half of the spring onions over both pizza bases.
7. Break the beef mince up into little balls and scatter across both pizza bases. Sprinkle the mozzarella cheese over the top of both pizzas to finish.
8. Carefully shake a pizza onto the hot pizza stone in the oven. Cook for 12 minutes, or until the dough is crispy and the mozzarella cheese is golden. Repeat with other pizza.
8. Remove from the oven and sprinkle with remaining chopped spring onions and a drizzle of sesame oil. Serve immediately.
This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via SBS On Demand.