Kimchi Bulgogi Pizza

{ you'll never guess the secret ingredient in this pizza.  okay, you got me.  the title gives it away. }

You know those crazy Koreans who eat kimchi with everything?  Thanksgiving dinner, meatballs, Subway sandwiches, chicken noodle soup, pizza.  Yes, pizza. 

Just in case don't know what kimchi is, it's fermented seasoned cabbage that's a staple in a Korean's diet.  It's usually served as a side dish ("bahn-chan") with the main meal.  Bulgogi is a deliciously marinated beef usually prepared with soy sauce, garlic, sesame oil, and sugar.  You can buy kimchi and bulgogi at most Asian markets.

I remember when someone first told me about kimchi bulgogi pizza back in college and raved about how good it was.  I thought she was completely nuts!  But when I finally tried it, I realized she was so right.

When I told my husband and sister-in-law I was making this for lunch this past Saturday, they gave me that "you're crazy" look, too.  I'm happy to say I've now converted them into believers.

I feel silly writing up a recipe for this when it's so basic.   So I'm just going to provide a pictorial on how this is assembled.

First, gather the ingredients:

Prepared pizza crust
Marinara sauce
Shredded mozzarella cheese
Spinach, lightly sauteed
Kimchi, cut and fried with vegetable oil
Bulgogi, sliced and fried with vegetable oil

Then, start assembling:

Add marinara sauce on top of the pizza crust.

Add mozarella cheese.

Add lightly sauteed spinach.

Add fried kimchi.

Add fried bulgogi.

 

Bake pizza in oven set to 375 degree F for about 10-15 minutes
until cheese is melted and crust is ready.

When done, sprinkle more sauteed spinach on top.

Finally, slice and serve:

And await for happy smiles.

Okay, so I didn't really give my son kimchi pizza because it's a bit spicy.  I made another pizza with marinara sauce, cheese, white beans, spinach and olives for the kids.  They loved it.  But I look forward to the day when I can share this delightful Korean twist to an Italian dish with my sons.

There are so many variations you can make to this, so be adventurous!