Let’s make some popular Korean pizza – Bulgogi Pizza! No doubt, it’s another creative way to enjoy delicious Korean BBQ – Bulgogi!
Bulgogi is a popular Korean dish among Korean food lovers and I make it at least once a week.
So, naturally, I try to come up with as many ways to enjoy this delicious bulgogi as possible so that our family doesn’t get sick of it. Recently, I came up with this delicious bulgogi pizza recipe and I highly recommend you try it too!
Bulgogi Pizza is a very common pizza in Korea. In fact, my very first pizza I had was bulgogi pizza, which I tried back in 1996. I don’t think “PIZZA” was common in those days in Korea, particularly in the small town where I lived.
I can’t say much about my first pizza, but it was really good. I think the taste’s still in my head 20 years later! Maybe I’m exaggerating a bit… 😉
Bulgogi pizza is loaded with various colourful vegetables, including corn kernels. I know some people may raise their eyebrows at this, but it’s quite tasty. (It might sound weird, but corn kernels seem to appear on almost every pizza variety in Korea.)
Anyway to make my bulgogi pizza even more special, I also made bulgogi pizza base sauce instead of using BBQ sauce or generic pizza sauce. I think it really deepens the overall flavor. (For this, I used the same sauce as I made for Bulgogi Rice Burger.) With this sauce, my pizza had a well balanced sweet, slightly salty and savoury flavor all over the crust!
This bulgogi pizza tastes almost like what you would get from a Korean pizza franchise, so you won’t be disappointed! I hope you give it a try soon!
P.S. Don’t forget to check out my other delicious pizza recipes too! Kimchi pizza and Korean BBQ Chicken Pizza
Ingredients for Bulgogi Pizza (Serves 2 As Main Meal)
- 26 cm/ 10 inch pizza base (stone baked)
- Bulgogi pizza sauce (mix these in a bowl)
- 1/2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1/2 Tbsp rice wine
- 1/4 tsp oyster sauce
- 1/8 tsp minced garlic
- 1/8 tsp sesame oil
- Bulgogi pizza sauce thickening agent (mix these in a bowl)
- 1 tsp potato/corn starch
- 1 Tbsp water
- Toppings
- 1 cup shredded mozzarella cheese
- 1 small mushroom (30g/1 ounce), thinly sliced
- 20g (0.7 ounces) sliced black olives
- 20g (0.7 ounces) brown onion, thinly sliced
- 100g (3.5 ounces) bulgogi (marinated Korean BBQ beef), cooked & cut into smaller pieces if desired
- 1 Tbsp corn kernels (from a tin), drained
- 30g (1 ounce) green capsicum/bell pepper, finely diced
How to Make Bulgogi Pizza
(The below steps are based on cooking the pizza on a pizza stone. If you use other method, adjust accordingly.)
1. Put a pizza stone into an oven and pre-heat it at 200 degree celsius (392 F) – this is based on a fan assisted oven setting, while the pizza is getting ready (for about 35 mins). Typically 20 mins preheating is sufficient but then I tend to forget to put it into the oven. So I do this first thing and preheat longer as a result.
2. Make the Bulgogi pizza sauce in a pan. – Pour the Bulgogi pizza sauce in a heated pan and boil it over low heat for about 10 to 20 seconds. Add the thickening agent and stir well until the sauce is thickened. (The sauce thickens faster at a higher temperature.) Scoop out the sauce onto a plate and set aside.
3. Assemble the pizza.
- Pour all the pizza sauce onto the pizza base and spread it thinly and thoroughly.
- Sprinkle the shredded cheese.
- Add the mushrooms, olives, onion and Bulgogi on top.
- Scatter corn kernel and green capsicum/bell pepper between the gaps.
4. Transfer the pizza onto the pizza stone and bake it for 10 mins at 200 degree celsius (392 F).
5. Take the pizza out from the oven and slice. Enjoy!
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Bulgogi Pizza
Ingredients
- 26 cm stone baked pizza base (10 inch)
Bulgogi pizza sauce (mix these in a bowl)
- 1/2 Tbsp brown sugar
- 1 Tbsp soy sauce
- 1 Tbsp water
- 1/2 Tbsp rice wine
- 1/4 tsp oyster sauce (msg free)
- 1/8 tsp minced garlic
- 1/8 tsp sesame oil
Bulgogi pizza sauce thickening agent (mix these in a bowl)
- 1 tsp potato starch (or corn starch)
- 1 Tbsp water
Toppings
- 1 cup shredded mozzarella cheese
- 1 small mushroom (30 g / 1 ounce), thinly sliced
- 20 g sliced black olives (0.7 ounces)
- 20 g brown onion (0.7 ounces), thinly sliced
- 100 g bulgogi (3.5 ounces), (marinated Korean BBQ beef), cooked & cut into smaller pieces if desired
- 1 Tbsp corn kernels , drained from a tin
- 30 g green capsicum / bell pepper (1 ounce), finely diced
Instructions
- Put a pizza stone into an oven and pre-heat it at 200 degree celsius (392 F) – this is based on a fan assisted oven setting, while the pizza is getting ready (for about 35 mins). Typically 20 mins preheating is sufficient but then I tend to forget to put it into the oven. So I do this first thing and preheat longer as a result.
- Make the Bulgogi pizza sauce in a pan. – Pour the Bulgogi pizza sauce in a heated pan and boil it over low heat for about 10 to 20 seconds. Add the thickening agent and stir well until the sauce is thickened. (The sauce thickens faster at a higher temperature.) Scoop out the sauce onto a plate and set aside.
- Assemble the pizza.
-Pour all the pizza sauce onto the pizza base and spread it thinly and thoroughly.
-Sprinkle the shredded cheese.
-Add the mushrooms, olives, onion and Bulgogi on top.
-Scatter corn kernel and green capsicum/bell pepper between the gaps. - Transfer the pizza onto the pizza stone and bake it for 10 mins at 200 degree celsius (392 F).
- Take the pizza out from the oven and slice. Enjoy!
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
