Can I use gluten-free pizza dough?

Yes, you can substitute gluten-free pizza dough. Just make sure to follow the instructions on the package for baking time and temperature. You might need to adjust cooking time based on the dough's thickness.

Can I add other toppings besides kimchi?

Absolutely! Feel free to experiment with your favorite toppings. Some great additions might be sauteed mushrooms and onions, shredded chicken or pork, or even some extra kimchi for an extra kick!

How should I store leftover pizza?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, but be careful not to overcook and make the crust soggy!

Can I adjust the spice level?

While gochujang is already quite spicy, you can always adjust the amount to your preference. Start with less and add more gradually until you hit your desired spice level. Remember, you can always add more, but you can't take it away!

Is the rising time crucial?

The pizza dough needs time to rise to achieve a nice, airy texture. Don't skip this step; it really makes a difference. If you're short on time, you could use pre-made pizza dough.

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This isn't your average pizza—it's a culinary adventure! We're blending the bold flavors of Korean BBQ with the spicy tang of kimchi and the rich depth of gochujang. Get ready to tantalize your taste buds!

I was inspired to create this dish after a trip to Seoul where I sampled some crazy delicious street food pizzas, each with its own distinct, unexpected flavor profile. This recipe is my attempt to recreate that amazing experience with ingredients easily found in most Western supermarkets. I’ll never forget the unexpected burst of flavors!

Korean BBQ Pizza with Kimchi and Gochujang

Name: Korean BBQ Pizza with Kimchi and Gochujang
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Fusion-Cuisine
Ingredients: 1 cup Warm water; 2 tsp Active dry yeast; 1 tsp Sugar; 2 tbsp Olive oil; 1 tsp Salt; 3 cups All-purpose flour; 1 cup, chopped Kimchi; 2 tbsp Gochujang; 1 tbsp Soy sauce; 1 tsp Sesame oil; 1/2 tsp Garlic powder; 1/2 cup Mozzarella cheese

This Korean BBQ Pizza with Kimchi and Gochujang is a flavor explosion! It's surprisingly easy to make and perfect for a fun weeknight dinner or a casual gathering with friends.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 60 minutes

Cook Time: 15 minutes

Total Time: 75 minutes

📖 Instructions

Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while preheating. This is super important for a crispy crust!
In a large bowl, combine 1 cup of warm water, 2 teaspoons of active dry yeast, and 1 teaspoon of sugar. Let stand for 5-10 minutes until foamy. If it doesn't foam, your yeast might be dead, and you'll need to start again.
Add 2 tablespoons of olive oil, 1 teaspoon of salt, and 3 cups of all-purpose flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. It might be a little sticky, and thats ok.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Add more flour, 1 tablespoon at a time, if the dough is too sticky. It should be slightly tacky but not super sticky.
Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size. If it's really cold in your house, it might take a bit longer. Don't worry, it will still be delicious.
Meanwhile, prepare your toppings. Finely chop about 1 cup of kimchi. I like to use a good quality, well-fermented kimchi, but feel free to use what you have. If your kimchi is too spicy, make sure to drain it really well so it doesn't make your pizza overly wet.
In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/2 teaspoon of garlic powder. Mix well. This is our yummy Korean BBQ sauce. You could add a touch of honey or brown sugar if you prefer a sweeter flavor. Experiment and see what you like!
Once the dough has risen, punch it down gently and roll it out to your desired thickness and shape on a lightly floured surface. I aim for about 1/8 inch thickness. Aim for a nice even thickness for even cooking.
Transfer the dough to a pizza stone or baking sheet. Spread the gochujang sauce evenly over the crust, leaving a small border. Sprinkle with 1/2 cup of mozzarella cheese.
Evenly distribute the chopped kimchi over the cheese. Add your choice of cooked Korean BBQ meat, such as bulgogi (marinated beef) or grilled pork belly, if desired. If you're feeling creative, feel free to add other veggies such as green onions!
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep a close eye on it to avoid burning. Oven temperatures can vary!
Remove from the oven and let cool slightly before slicing and serving. Enjoy! Let me know what you think!

📝 Notes

For a spicier pizza, add more gochujang or use a spicier kimchi.
Feel free to add other toppings, such as green onions, sesame seeds, or cooked Korean BBQ meat.
If you don’t have a pizza stone, a baking sheet will also work, but the crust might not be as crispy.
Make sure to drain excess liquid from the kimchi before adding it to the pizza to prevent a soggy crust. You should really pay attention to this step!