Korean Pizza Recipes

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KOREAN PIZZA



Korean Pizza image

I got this recipe from my Korean friend. He says it's a really popular snack food in Korea and even though it looks more like a crepe, they call it pizza. It's very versatile and you can add pretty much anything you like to it, as long as it's chopped small enough.

Provided by MERRYMOBERRY

Categories     Korean Recipes

Time 40m

Yield 8

Number Of Ingredients 17

2 cups all-purpose flour
2 eggs
4 cups water
½ teaspoon salt
1 shallot, chopped
1 green onion, chopped
½ cup minced crabmeat
½ cup chopped cooked pork
½ cup diced firm tofu
1 cup bean sprouts
1 cup frozen mixed vegetables, thawed
½ cup shredded cabbage
4 teaspoons canola oil
¼ cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 chile pepper, chopped

Steps:

  • In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
  • Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce.
  • To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 30.1 g, Cholesterol 62.7 mg, Fat 7 g, Fiber 2.2 g, Protein 12.7 g, SaturatedFat 1.2 g, Sodium 662.9 mg, Sugar 1.4 g

KOREAN BBQ PIZZA



Korean BBQ Pizza image

Provided by Food Network

Time 7h20m

Yield 1 pizza

Number Of Ingredients 13

3 to 4 ounces thinly sliced rib-eye (1/4 inch thick)
1/2 cup store-bought Korean BBQ marinade
1 cup shredded mozzarella
One 12-inch pizza dough (homemade, recipe follows, or store-bought)
Thinly sliced scallions, as desired
1 cup arugula
Store-bought spicy chili vinaigrette, as needed
Toasted sesame seeds, for sprinkling
4 1/4 cups bread flour, plus more for rolling
1 teaspoon instant yeast
2 cups cold water
3 teaspoons kosher salt
Olive oil or nonstick cooking spray

Steps:

  • Marinate the rib-eye in the BBQ marinade for at least 6 hours and up to overnight.
  • Preheat a pizza stone or baking steel in the oven to 500 degrees F or as high as your oven will go for 1 hour before baking.
  • Spread the mozzarella on the base of the pizza crust. Top with the rib-eye and as many scallions as you like. Bake until the crust is golden brown and the beef begins to caramelize and cook through, 8 to 10 minutes.
  • Toss the arugula with some chili vinaigrette to taste.
  • Remove the pizza from the oven, slice into 6 pieces and top with the arugula. Sprinkle with sesame seeds and serve.
  • Combine the flour and yeast in the bowl of a stand mixer with a dough hook. Add 1 3/4 cups of the water (reserving 1/4 cup to add if necessary) and mix on low speed for 1 minute. Add the salt and continue to mix for another 3 minutes, adding reserved water if the dough seems dry.
  • Let the dough rest for 10 minutes, then mix again on medium-low speed until the dough no longer sticks to the side of the bowl, about 2 minutes. The dough should still be tacky to the touch, but not too wet and sticky that it does not hold its shape.
  • If the dough is still too dry, slowly add water 1 tablespoon at a time. If it is too wet, gradually mix in flour by the tablespoon until you reach the desired consistency. Do not overmix the dough.
  • Transfer the dough to a well-floured counter and begin to gently roll the dough into a ball. Using a sharp knife, cut 6- or 9-ounce pieces and form into a tight ball (6-ounce dough ball for a 10-inch crust and 9-ounce dough ball for a 12-inch crust).
  • Place the dough balls on a baking sheet covered in olive oil or cooking spray to prevent them from sticking to the sheet. Brush the dough balls with additional olive oil. Cover the dough balls in plastic wrap and let sit at room temperature for 30 minutes. Then place the dough balls in the refrigerator and let them rest 24 hours.
  • The next day, remove the dough balls and let sit at room temperature for 1 to 2 hours prior to making pizzas.
  • Push out the dough by hand or use a rolling pin until you reach the desired shape. Place the crust onto a well-floured pizza peel and top.

KOREAN BBQ PIZZA



Korean BBQ Pizza image

Provided by Food Network

Time 3h

Yield 10 to 15 servings

Number Of Ingredients 28

1 1/2 pounds rib-eye, sliced paper thin
2 tablespoons mirin
1 kiwi, juiced
1 teaspoon freshly ground black pepper
1/4 cup soy sauce
1/2 cup cola
2 tablespoons black sesame oil
1 tablespoon minced garlic
2 stalks green onions, julienned
1 (15-ounce) can tomato sauce
1 (6-ounce can tomato paste
1/4 cup chopped Kimchee, liquid reserved
1 tablespoon ground oregano
1 tablespoon dried parsley
1 1/2 teaspoons minced garlic
1 teaspoon ground paprika
2 pinches fennel seed
1 pinch crushed red pepper flakes
Sesame oil
1/4 onion sliced
4 fresh mushrooms, sliced, optional
2 ready-made whole-wheat pizza crusts
Flour, for rolling pizza dough
2 packages pre-sliced fontina cheese
1 stalk green onion, chopped, for garnish
1/3 cup hoisin sauce
1/3 cup hot sauce (recommended: Sriracha)
1/3 cup Korean red pepper paste (recommended: Gochujang)

Steps:

  • Put the beef in a large mixing bowl, and add all the marinade ingredients. Toss to make sure the beef is well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Preheat the oven to 375 degrees F.
  • In a medium bowl, mix together the tomato sauce and tomato paste until smooth. Stir in the kimchee liquid from the container, the oregano, parsley, garlic, paprika, fennel and red pepper flakes. Transfer the mixture to a saucepan, put over medium-low heat and simmer to blend flavors. Let simmer for about 20 minutes.
  • Preheat an indoor grill pan, but if not available, use a large skillet coated with sesame oil instead. Put a sheet of aluminum foil on the heated pan, and grill the beef, onion and mushrooms on the foil. Cook the beef until evenly browned, about 3 minutes on each side.
  • Roll out the pizza dough on a floured work surface, and transfer to a 17-inch baking sheet. Spread the dough with some of the pizza sauce in an even layer. Cut pieces of kimchee with scissors and sprinkle on top. Add some sliced fontina, and top with some meat. Repeat with the other piece of pizza dough. Put the baking sheets in the oven and bake for 15 to 20 minutes.
  • In a squeeze bottle mix the hoisin sauce, hot sauce and Korean red pepper paste.
  • While pizzas are still hot, sprinkle each with chopped green onions and drizzle with sauce from the squeeze bottle. Cut into squares and serve with a side of kimchee.

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