Korean BBQ Pizza with Bulgogi, Kimchi, and Gochujang Aioli

A delicious fusion pizza combining the savory flavors of Korean BBQ with the familiar comfort of pizza. Tender bulgogi, tangy kimchi, melted mozzarella, and a spicy gochujang aioli create a flavor explosion.

Prep Time

20 minutes

Total Time

40 minutes

Calories

950 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.82/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1poundPizza dough(Store-bought or homemade. If using store-bought, use one large or two medium sized doughs.)

£1.50

1poundBulgogi (Korean BBQ Beef)(Prepared or homemade (see bulgogi recipe below))

8ouncesMozzarella cheese(Shredded)

£2.50

1cupKimchi(Drained and chopped)

£2.00

0.5cupMayonnaise(Full fat or light)

£0.50

1tablespoonsGochujang (Korean chili paste)(Adjust to your spice preference)

1teaspoonSesame oil(For brushing the crust)

£0.10

2stalksGreen onions(Thinly sliced, for garnish)

£0.50

1teaspoonSesame seeds(Optional garnish)

£0.20

Total Cost

£7.30

£1.82 per serving

Instructions

1.
Preheat oven to 450°F (232°C) with a baking sheet or pizza stone inside.
2.
Prepare the gochujang aioli: In a small bowl, whisk together mayonnaise and gochujang until smooth. Set aside.
3.
Stretch or roll out the pizza dough to your desired shape and thickness.
4.
Brush the pizza dough with sesame oil.
5.
Sprinkle the mozzarella cheese evenly over the dough.
6.
Distribute the bulgogi and kimchi evenly over the cheese.
7.
Carefully transfer the pizza to the preheated baking sheet or pizza stone in the oven.
8.
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
9.
Remove the pizza from the oven and let it cool slightly.
10.
Drizzle the gochujang aioli over the pizza.
11.
Garnish with sliced green onions and sesame seeds (optional).
12.
Slice and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (350g)

950 kcal / 3975 kJ

Carbs

65g

25% of RDA

Fat

55g

79% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a crispier crust, par-bake the dough for a few minutes before adding the toppings.

Adjust the amount of gochujang in the aioli to control the spiciness.

If using homemade bulgogi, ensure it's cooked through before adding it to the pizza.

If you don't have a pizza stone, a regular baking sheet works just fine.

You can use different types of kimchi to add variety to the flavor profile.

Cooking Equipment

Oven

Baking sheet or pizza stone

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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