I know there are some pizza purists out there rolling their eyes and crying foul, so for you, just think of this as kimchi pork bread. The combination of the sweet spicy sauce with the slightly tart pickled cabbage tastes great on the thin crisp crust. Although the crispy pork belly does add a little something, if you’re vegetarian, feel free to leave it out, the kimchi and gochujang have more than enough flavour on their own.
Units
Ingredients
for sauce
- 1 tablespoon gochujang
- kimchi juice
- ½ teaspoon toasted sesame oil
- 1 clove garlic crushed
for pizza
- 450 grams pizza dough
- flour (for dusting)
- cornmeal (for dusting)
- 60 grams Gruyere cheese (shredded)
- 100 grams pork belly (thinly sliced)
- ½ cups kimchi (squeezed of excess juice and chopped)
- 1 scallion (chopped)
- cilantro (for garnish)
Instructions
- Put the oven rack in the upper middle position, put a pizza stone (or baking sheet) on it and preheat to 475 degrees F.
- To make the sauce, just mix the gochujang with enough kimchi juice so that it's thin enough to easily spread (but not watery). Add the sesame oil and garlic and stir to combine.
- On a well floured surface, roll the dough out until it is less than 1/4" thick. Dust a pizza peel (or wooden cutting board) with course ground cornmeal and lay the dough on top. I used a special pizza pan for my toaster oven so I made the pizza directly on the pan.
- Use a spoon to spread the sauce on the dough.
- Top the sauce with a thin layer of cheese
- Top with cheese with the sliced pork belly and kimchi
- Top with the remaining cheese and scallions
- Gently transfer the pizza to the preheated pizza stone and bake until the crust is golden brown. Remove from oven, garnish with cilantro, slice and enjoy!
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Notes
Dough : the one in this book is perfect
Rasa Malaysia says
I had kimchi pork belly mini-slider at Betelnut in San Francisco just two days ago when I was up there. Hehe, this is same concept. Love it.
Kevin (Closet Cooking) says
This pizza sounds great! I really like those Korean flavours!
gaga says
How creative! It looks delicious.
Rasa Malaysia says
I had kimchi pork belly mini-slider at Betelnut in San Francisco just two days ago when I was up there. Hehe, this is same concept. Love it.
Kevin (Closet Cooking) says
This pizza sounds great! I really like those Korean flavours!
gaga says
How creative! It looks delicious.
Peter says
Marc, when I first read your title I thought “WHAT”?…but I see that this works. I’d go so far as to top it with some sort of pulled/shredded pork, marinated to give it a Kalbi falvour. The sweet & sour would be awesome (don’t forget the heat).
Peter says
Marc, when I first read your title I thought “WHAT”?…but I see that this works. I’d go so far as to top it with some sort of pulled/shredded pork, marinated to give it a Kalbi falvour. The sweet & sour would be awesome (don’t forget the heat).
We Are Never Full says
wtf? i want to jump into that picture. awesome mix of flavors.
where did you buy your pork belly? could you email it to me or post it here?
We Are Never Full says
wtf? i want to jump into that picture. awesome mix of flavors.
where did you buy your pork belly? could you email it to me or post it here?
Megan says
Brilliant!!
Megan says
Brilliant!!
Marc Matsumoto says
Thanks for the vote of confidence, I’ll still be posting Asian stuff, but I think after my Asia trip I’ve been getting stuck into a bit of a rut and it’ll be nice to change it up a bit.
Marc Matsumoto says
We should get the gang together and do a pizza party… Claire? Giff?
Marc Matsumoto says
Haven’t heard of Korean taco’s but that sounds awesome, kinda like the Korean “burritos” we have out here.