Korean Beef Pizza
Pizza crust topped with Korean marinated beef bulgolgi, kimchi, burrata and mushrooms with a Kimchi cream sauce and baked until golden brown and bubbly.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
- 1 pizza crust
- 1/2 lbs. rib eye, thinly sliced
- 4 oz. shiitake mushrooms
- 4 oz. diced cabbage kimchi
- 6 oz. burrata
- 1/4 onion, sliced
- Green onions
- Fried eggs, for topping (optional)
- Fried garlic (optional)
- Gochugaru (optional)
- 1 cup cabbage kimchi, minced
- 1 tbsp. butter
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1/4 tsp. salt
Combine the marinade ingredients in a bowl. Add the beef and marinade overnight.
Heat 1 tbsp. oil in a wok over medium high heat (pan should be smoking) and add the beef. Stir fry 2-3 minutes, until out side is crisp and caramelized.
Remove from heat and set aside.
Preheat the oven to 425 degrees.
Line a baking sheet with parchment paper and place the crust on top.
OPTIONAL: use a pizza stone. Make sure the pizza stone is heated in the oven for 20 minutes. Dust with cornmeal. Place the ROOM TEMPERATURE crust on the pizza stone. If the crust is too cold, you run the risk of the stone cracking.
Spread the sauce over the pizza crust. Use as much or as little sauce as you like. I like it a little heavy on the sauce.
Add the beef, kimchi, onions and mushrooms. Spread the burrata on top and top with slivers of green onion.
Bake for 20-25 minutes, or until crust is crisp and golden brown.
Remove from oven and let cool for 5 minutes.
Slice with a pizza cutter and serve with a fresh fried egg on top. Sprinkle with fried garlic and gochugaru. This part is optional, but totally recommended!
Calories: 758kcal | Carbohydrates: 55g | Protein: 30g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 154mg | Sodium: 1011mg | Potassium: 301mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 2.1mg | Calcium: 365mg | Iron: 3.9mg