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Bulgogi Pizza

Let’s make some popular Korean pizza – Bulgogi Pizza! No doubt, it’s another creative way to enjoy delicious Korean BBQ – Bulgogi!

How to make Bulgogi pizza. This is a popular Korean fusion pizza in Korea. It's a great way to use up leftover Bulgogi. It's super delicious! | MyKoreanKitchen.com

Bulgogi is a popular food among Korean food lovers and even I make this quite often – at least once a week. I didn’t used to make this often 2 years ago – I probably would eat it once a month or even less frequently than that.

But now I have a picky eating toddler girl and she absolutely loves Bulgogi! So now I make it a couple of times a week. A bit over done? Maybe… But still, who can resist sweet salty savoury deliciousness packed tender meat, right?

Besides, it’s SO EASY to make. It particularly got even easier once I started using my hand held mixer instead of grating two of the key sauce ingredients – onion and apple with my bare hands.

So naturally, I try to come up with as many possible ways to enjoy this delicious Bulgogi so that I/we don’t get sick of it. 🙂 And recently I came up with this delicious Bulgogi pizza recipe and I highly recommend you to try it as well!

Bulgogi pizza is a very common/standard 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.

All I can say about my first pizza is that it was really delicious. I think I can even remember the taste after almost 20 years! OK, maybe I’m exaggerating a bit… 🙂

How to make Bulgogi pizza. This is a popular Korean fusion pizza in Korea. It's a great way to use up leftover Bulgogi. It's super delicious! | MyKoreanKitchen.com

Korean style Bulgogi pizza is loaded with various colourful vegetables (almost like supreme pizza) including corn kernels. I know some people may raise their eye brows at this, but once you get used to it, it’s quite tasty.

It might sounds 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 tomato sauce. I think it really deepens the overall flavour. (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 flavour all over the crust!

And I have to say, my Bulgogi pizza was way better than my husband’s “Friday pizza” – he makes pizza on every Friday. (Maybe I shouldn’t say this since that’s the only day he cooks for us. lol). (Husband Edit: That’s ok Sue, I do agree your pizza is better. Maybe we should have it every Friday from now on?).

This Bulgogi pizza tastes very close to what you would get from a pizza franchise in Korea, so you won’t be disappointed! Hope you like it!

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)

Bulgogi Pizza | MyKoreanKitchen.com

  • 26 cm/ 10 inch pizza base (stone baked)
  • Bulgogi pizza sauce (mix these in a bowl)
  • 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.

Bulgogi Pizza | MyKoreanKitchen.com

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.

Bulgogi Pizza | MyKoreanKitchen.com

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.

How to make Bulgogi pizza. This is a popular Korean fusion pizza in Korea. It's a great way to use up leftover Bulgogi. It's super delicious! | MyKoreanKitchen.com

4.   Transfer the pizza onto the pizza stone and bake it for 10 mins at 200 degree celsius (392 F).

Bulgogi Pizza | MyKoreanKitchen.com

5.   Take the pizza out from the oven and slice. Enjoy!

How to make Bulgogi pizza. This is a popular Korean fusion pizza in Korea. It's a great way to use up leftover Bulgogi. It's super delicious! | MyKoreanKitchen.com


How to make Bulgogi pizza. This is a popular Korean fusion pizza in Korea. It's a great way to use up leftover Bulgogi. It's super delicious! | MyKoreanKitchen.com

Bulgogi Pizza

A delicious Korean BBQ beef pizza recipe! 
5 from 2 votes
Print Pin Rate
Course: Main
Cuisine: Korean Fusion
Keyword: bulgogi, pizza
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 2
Calories: 341kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 26 cm stone baked pizza base (10 inch)

Bulgogi pizza sauce (mix these in a bowl)

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

Calories: 341kcal | Carbohydrates: 27g | Protein: 16g | Fat: 19g | Saturated Fat: 10g | Monounsaturated Fat: 1g | Cholesterol: 60mg | Sodium: 1159mg | Potassium: 151mg | Fiber: 1g | Sugar: 10g | Vitamin A: 475IU | Vitamin C: 12.8mg | Calcium: 300mg | Iron: 0.8mg
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

 

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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14 thoughts on “Bulgogi Pizza”

  1. In original bulgogi recipe, i saw that meat should sliced and marinated , but in bulgogi pizza. There is notice as (meat only). So does it mean meat shouldn’t be marinaded? Because unlike sliced beef, in bugokgi pizza it seemed to me as its ground beef. And i afraid the meat would become too mushy if i marinated ground beef. So how did you do it? Thanks

    Reply
    • Hi Og,

      When I say “meat only”, I intended it to be without any vegetables as my original bulgogi recipe is cooked with some vegetables. So you will just cook the marinated bulgogi to use as a topping.

      Also, I used thinly sliced beef not ground beef. Depending on the size of the meat and also per your preference, you can cut the meat into smaller pieces with a pair of scissors once it’s cooked. Maybe that’s why my bulgogi looks like ground beef.

      Hope this helps! (Also, I just updated my recipe to avoid further confusion. :))

      Reply
  2. Hi Sue,

    Just wondering where can you buy the msg free oyster sauce you used here in Australia. I’m from Sydney.

    Thanks,
    Julia

    Reply
  3. Will this recipe also work if i put the marinated (uncooked) bugolgi beef onto the pizza dough and cook everything in the oven af one go?

    Reply
    • Hi Lisa, I think it will works. Make sure the beef is small enough so that it doesn’t need to be cooked longer than the rest of the ingredients. 🙂

      Reply
  4. Is the Bulgogi meat [grated pear, soy, sesame oil & seeds, brown sugar, grated ginger, garlic, Mirim and thin sliced beef]?

    I think I made lettuce wraps with that. I changed the marinade a bit since the pear sticks to the beef and burns during BBQ. I put the grated pear in a freezer bag first, then squeeze all the juice out. The solids from the pear stays in the corner while the rest of the ingredients marinade the beef.

    Also is the brown onion a yellow onion with brown leaves on the outside? Thanks

    Reply

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