Cheese and Korean food has always been such a norm for myself, that I forget how new and interesting it can be to others. Or how gross it can sound haha. I grew up on microwaving slices of American cheese over my rice, and eating kimchi with all kinds of non-Korean food.
Typically, you'll find kimchi in Italian restaurants in Korea, because we have this need to cut out the "greasy" taste with something more sharp and pickled.
My fave kimchi combos are obviously with cheese, but also with sweet potatoes (I'm telling you this is very common!), Japanese curry and pasta. Don't look at me all weird... you never know what it tastes like until you've tried it!
I love following what Asians eat, because they come up with the craziest combinations with food.
I recently came across the menu at the Costco chain in Korean and they sold bulgogi pizza. I was like what?! Why don't we have that at our Costco?! Although our pizzas we have here is pretty decent, extremely large and let's not forget the $1 churros (woo!).
I thought I'd call it a day and throw some bulgogi on pizza dough, but I decided to experiment by adding gochuchang (Korean Chili paste) to the tomato sauce. It gives the pizza base a mild spicy and pungent (in a good way!) flavor that pairs up so well with the other ingredients. And of course, I threw in a gazillion slices of chili peppers on top :D
I've partnered up with Kitchen IQ
for this post and tried using their V-Etched Container Grater
. I love the fact that they have so many different blades so you can shred cheese, grate vegetables and slice up chilies. It also has a storage container, so I had all these left over pizza ingredients that I used up the next day in an omelette.
I'm happy to be giving away one set on my instagram
! All you have to do is...
- Follow both @misshangrypants and @kitchen_IQ on instagram
- Like and tag a friend!
Giveaway ends in a week. For U.S. readers only.
How easy is that? Now, go make this pizza and eat it with kimchi!
Bulgogi Chili Pizza serves 4
1 no-knead pizza dough
1 lb rib eye, sliced thinly 1 asian pear 1/2 onion 3-4 cloves garlic 5 tbsp soysauce 3 tbsp mirin or cooking wine 1 tbsp sugar 1/2 tbsp sesame oil 1 tsp pepper
1 can (6oz) tomato paste 1 can (14oz) diced tomato, drained 2 tbsp gochujang (Korean Chili paste) 2 cups shredded mozzarella 1 green Korean chili, sliced thinly 1 red Korean chili, sliced thinly 1/2 onion, sliced pepper green onions (optional)
- Make the no-knead pizza dough or pre-made or you favorite recipe
- Fry about half of the bulgogi, since you won't be using all of it. Cut bulgogi into smaller bite sized pieces. Set aside
- In a blender, add tomato paste and diced tomatoes. Take about 1.5 cups and blend that with 1-2 tbsp gochujang. Save the rest of the paste/tomatoes for another time!
- Once you have your pizza dough ready and all shaped up. Preheat oven to 400F
- Spread a thin layer of gochujang tomato sauce as a base. Sprinkle some mozzarella, arrange bulgogi pieces chilis and onion. Top with more mozzarella. Crack some fresh black pepper over it.
- Slide it into the oven. Depending on your pizza size, watch the pizza until the edges brown and the cheese is bubbly. I made 2 small/med pizzas and that took about 15-20mins each
- Serve with shredded green onions (optional) and kimchi! (not optional haha)
A version of this article by MissHangryPants.com Photo by MissHangryPants.com