Gochujang Pulled Pork Korean Pizza is a remake of the classic ham and pineapple pizza and WAY BETTER than the original. It's served with an easy to make kimchi dipping sauce and is crazy delicious.
I hate to start off by yelling at you, but it's really important that you make this Korean pizza. Like, now. I don't know if the pictures show it well enough, but this was the single best pizza I've ever eaten.
You know I'm not exactly known for falling madly in love with whatever food I happen to be eating at the moment (or something so not like that at all) but this pizza truly is rocking my world.
Ssamjang Recipe (korean Dipping Sauce)
There's the gochujang pizza sauce, which is really just some tomato paste, gochujang, and a little rice vinegar. It's a little sweet, a little smoky, and a little spicy.
We all know that every good pizza starts out with a great pizza dough recipe. If you've got one you love, use it. If you don't, this is the one I love. (I've linked to it in the recipe as well.) It is an almost no-knead pizza dough recipe that turns out perfect every time. If you like Neapolitan style pizza – thin, slightly chewy crust with deliciously blistered charred bubbles at the edges, you'll love this pizza dough recipe.
To make it, you're going to whisk some flour, yeast, and salt in a large bowl and then mix in some water. It's no-knead, so at this point, you're going to cover the bowl and walk away for about 18 hours. Yep, you read that right. I know it's a long time, but the yeast needs time to do its thing.
Korean Pizza Recipe
A few times I've even increased the amount of yeast even more and let it rise only an hour. I can't give you exact measurements for the quick version, but an extra sprinkle of the yeast should do it.
There are a few steps to making this pizza, but I promise you none of them are difficult. Here's how to attack this.
1 —>> If you're making my No-Knead Pizza Dough, start that now. If you're using a store-bought crust you love, skip on by this step altogether.
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2 —>> Put the pork in your crock pot with the gochujang and walk away while it does its thing. Make extra and freeze what you don't use so you can skip this step next time you have a Korean pizza craving.
If you make thisGochujang Pulled Pork Korean Pizza make sure you snap a pic and tag # in Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
Serving: 1 small pizza or ¼ of a large pizza , Calories: 897 kcal (45%) , Carbohydrates: 110 g (37%) , Protein: 33 g (66%) , Fat: 37 g (57%) , Saturated Fat: 10 g (63%) , Polyunsaturated Fat: 13 g , Monounsaturated Fat: 7 g , Trans Fat: 1 g , Cholesterol: 83 mg (28%) , Sodium: 2389 mg (104%) , Potassium: 519 mg (15%) , Fiber: 5 g (21%) , Sugar: 27 g (30%) , Vitamin A: 800 IU (16%) , Vitamin C: 31 mg (38%) , Calcium: 238 mg (24%) , Iron: 7 mg (39%)
Pepperoni Pizza Dip Recipe
Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and (the best part) eating it. ♡♡♡Pizza is one of the most popular foods in America. My husband loves it so much that our family has a pizza day every week. lol Do Koreans love pizza too? I cannot say that pizza is a food for all ages in Korea like it is in America, but it is a popular food for Koreans, especially the younger generations. Then, how is Korean pizza is different? 🍕 That is what I’m going to show you today. 😉 Koreans like a lot of toppings on their pizza. Among those toppings, there are some ingredients that you may have never saw on pizza before, such as sweet potato paste, sweet corn, seasoned potatoes, etc. Does anything sound interesting? For me, as a potato lover, I always liked potato on my pizza in Korea. My husband thought it was weird to see potato wedges on top of his pizza for the first time. Then, once he tried Korean potato pizza, he liked it. I tried to keep this recipe simple, yet still delicious. I will also teach you how to make a garlic dipping sauce that Korean pizza restaurant often serve with this potato pizza. Are you ready to try something unique but very tasty? 😉 Then, let’s get started.
Prepare 2 medium size yellow potatoes. We are going to leave the skins on, so wash them good and remove any bad parts.
Cut each potato into 12 wedges. To do that, cut the potato in quarters, and then slice each quarter into 3 wedges. You will get 24 pieces total from 2 potatoes.
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Once the water starts to boil, cook for about 5 minutes on high. We will cook the potatoes about 70%. Depending on the type of potato you use, the cooking time can vary, but I recommend you try yellow potatoes for the best result.
Meanwhile, let’s prepare the other ingredients. Cut 6 strips of bacon into half-inch pieces. I like to use turkey bacon, but you can use normal bacon. Cut 1 cup worth of an onion into ¼ inch pieces.
Mix ½ tsp dried parsley, ¼ tsp onion powder, ⅛ tsp garlic powder, and 2 pinches of black pepper in a small bowl. This way, you can coat the wedges with the seasoning evenly.
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Place all the seasoned wedges in a heated nonstick pan. Fry one side of each wedge for about 5 minutes on medium-high.
After 5 minutes, flip all the wedges to their other side and fry for anther 5 minutes. The bacon is done cooking now, so remove it from the pan and add the onion in the same pan. Fry it for about 5 minutes on medium high. The grease from the bacon can give the onion good flavor.
Preheat the oven to 400 F. All the ingredients are ready, now, so let’s put the pizza together. In this recipe, I will show you 2 different pizza crust options. The first option is using tortillas. Thin tortillas can make for a very crispy thin crust pizza. It is also cheap and easy to use for pizza. So, place 1 tortilla (10 inch) on a baking sheet.
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Since, a tortilla is a little too thin for pizza crust, I will use 2 of them. To make them stick together well, sprinkle about ¼ cup of shredded mozzarella cheese on the tortilla. The cheese will melt and glue them together when you bake the pizza.
Spread about ⅓ cup of pizza sauce on the tortilla evenly. Depending on your tastes, you can adjust the amount of pizza sauce.
Divide the cooked bacon and onion in half since we will make 2 pizza with them. Put half of the bacon and onion on top of the pizza sauce.
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After 12 minutes, all the cheese will be melted, change the oven to broil and finish baking the pizza in a minute. You will get beautifully baked potato pizza.
If you want to go for a more original pizza flavor, try my second option for the crust. It is store bought thin crust pizza dough.
The baking time will be slightly different. You can follow the instruction for your pizza crust. Mine was to preheat the oven to 450 and then bake the pizza at 425 for about 12-14 minutes. After that, broil the pizza for a minute. This also yields a nicely golden brown cheese.
Korean Potato Wedge Pizza
While the pizza is baking, you can make great garlic dipping sauce that goes really well with this potato pizza. Simply add all the garlic dipping sauce ingredients in a sauce pan. After the cheese melts and starts to bubble, cook it for a minute on medium-high and then turn off the heat.
Both of the pizzas got a nicely crunchy pizza crust. Plus the delicious potatoes tasted really good with the bacon, onion, and the dipping sauce for the pizza. I liked both of them, however, if I have to pick only one, I will choose the pizza using tortillas. I really wonder which one will be your favorite. Please try this yummy Korean potato wedge pizza someday and let me know what you think. I have a special announcement for you today.
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