WWH Bulgogi Pizza
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4 servings
-1/2 lb chuck or sirloin beef, sliced thin (you can use shredded cooked beef or ground beef as well)
-1/2 small pear, peeled and grated
-1/4 cup soy sauce
-2 tbsp brown sugar
-2 tbsp sesame oil
-3 cloves garlic, minced
-1 tbsp grated ginger
-1 tbsp gochujang
-2 green onions, thinly sliced
-1 tsp toasted sesame seeds
-1/2 tbsp brown sugar
-1 tbsp soy sauce
-1/2 tbsp rice wine
-1 tbsp water
-1/4 tsp oyster sauce (optional)
-1/8 tsp minced garlic
-1/8 tsp sesame oil
-1 tsp potato starch/cornstarch
-1 tbsp water
-canned corn, drained
-shredded lettuce, washed and dried completely
**Vegan option: Use quorn mince, morning star mince or shiitake mushrooms. Just add it to the top of the pizza sauce.
Slice the steak as thin as possible.
Heat the oven to 475 degrees fahrenheit.
Make the marinade by adding all ingredients into a blender and blend until smooth. Marinade the steak with the marinade ingredients for 1 hour in the fridge.
In a pan or skillet, cook the steak until done (4-5 minutes).
Make the sauce for the pizza: in a pan, boil all the pizza sauce ingredients on low for about 20 seconds and until aromatic. Add the thickening slurry and stir well until the sauce is thickened. When done, shut the heat off and add the sauce into a bowl to cool before assembling your pizza.
If you made your own pizza dough, work one ball of dough at a time. Take one ball of dough, flattening it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough till 1/2-inch thick. Turn and stretch the dough until it wont stretch much further (without ripping it). Let the dough relax for 5 minutes and then continue to stretch until it reached your desired diameter, 6" (mini). If the dough tears, press the dough back together and use your palm to flatten. Use your fingertips to press down and make a dent along the surface of the dough to prevent bubbling. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Let it rest for another 10-15 minutes.
Transfer one prepared flattened dough to a baking sheet or round pan. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
Scoop the sauce onto the dough and add the corn, then add the steak on top. Finally add the cheese and the onion. Be careful not to overload the pizza with too many toppings or the pizza with be soggy.
Bake the pizza at 475 degrees Fahrenheit for 10-15 minutes. Check the pizza for consistency/crispness and add it back in if you want it more "well-done".
Once the pizza is done, top it with the dry shredded lettuce and done. Add kimchi, if desired. Enjoy!!