Korean Bbq Pizza Recipes

KOREAN BBQ SAUCE

Steps:

• Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
• Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

KOREAN BBQ PIZZA

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.

KOREAN BBQ PIZZA

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.