My interpretations of the Netflix Chef’s Table pizzas have been quite popular, so I decided to do some more. The first one I posted to this site was Ann Kim’s Lady Zaza Recipe. You can find some of the non-Asian Netflix pizzas on my other pizza blog, Pizza is My Life.
Episode 3 of Chef’s Table: Pizza features Korean, James Beard Award Winning, Chef Ann Kim. We learn that Ann’s first passion was acting, but after being constantly type-cast, she was over it. Her new passion became making pizza, and she wanted to do it her way by infusing her Korean heritage into some of the pies.
Ann owns four restaurants in Minneapolis. The Korean BBQ Pizza is featured on the menu at both Pizzeria Lola, and Young Joni’s.
This one took a little more sleuthing to figure out. There are no clear shots of Ann making this pizza. I’ve only seen finished shots, but after studying several of the stills and videos, I was able to figure it out.
I also found an old Food Network recipe that helped, but I made it a lot better. For example, they tell you to buy a jar of Korean BBQ sauce, and to buy the Soy Chili Vinaigrette. I decided to make my own of each. They also call for 3-4 oz of meat. My recipe uses 12 oz.
Another tricky thing that I am learning is that menu descriptions do not always tell the whole story, and sometimes they even lie. On the Lady Zaza menu description, it lists Sakura Pork. However, in the video she uses Berkshire Pork. Both are great products.
The menu description for the Korean BBQ Pizza lists Beef Short Ribs. The Food Network recipe lists, “3 to 4 ounces thinly sliced rib-eye (1/4 inch thick)”. Ribeye! What a great idea! However, imagine trying to bite through a 1/4″ thick piece of steak on a pizza.
I decided to go with the ribeye, but have my butcher put it on the meat slicer and to go just 1/8th of an inch thin. Four slices cut off the rib primal was 12 oz, and it all fit on the 14″ pizza. The ribeye marinates for a day, and since it is sliced so thin, and cut into bite-size pieces, it goes on the pizza uncooked.
Ann’s pizza uses a Neapolitan dough and is made in a wood-fired commercial pizza oven. I use a NY-style dough recipe, and bake it in a regular home oven. Trust me. It comes out great. I do it all by hand, just like Ann.
This recipe is for a 14″ pizza, with some measurements also given for a 12″ pizza. See my NY-style Pizza Dough Recipe here, and see my How-To on Forming the Pizza Base here.
I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that, and if you have convection, do that too.)
I went for 7 minutes on the stone on the bottom, and then switched to high broil, and moved the pizza to the steel on the top rack for 1.5 minutes. (Keep an eye on it though. It may need more or less time on broil.)
If you only have a stone, just keep it on the bottom rack the whole time. If you only have a steel, keep it on the top rack, and just switch to broil at the end.
The prep time does not include making and fermenting the dough, which is linked in a separate recipe. You can substitute a store-bought dough if you want, but making your own and fermenting it isn’t hard, and yields phenomenal results.
Ann Kim's Korean BBQ Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel
- 1 Microplane
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) 12 oz for 12" pie) (See dough recipe link in instructions below.)
Korean BBQ Sauce / Marinade & Beef
- 12 oz Thinly Sliced Rib-Eye ⅛" thin. (This was 4 slices for me.)
- ½ cup Gochujang
- ¼ cup Hoisin sauce
- ¼ cup Soy sauce
- ¼ cup Ketchup
- ¼ cup Honey
- ¼ cup Korean rice wine
- ¼ cup water
- 1 tbsp Unseasoned Rice Vinegar
- 1 inch Piece of Ginger peeled and grated on a microplane
- 3 cloves Garlic minced
- 1 tbsp White pepper
Soy Chili Vinaigrette
- 1 tbsp Gochujang
- ½ tbsp Sugar
- 1 tbsp Rice vinegar
- ½ tbsp Olive oil
- ½ tbsp Sesame oil
- 1 tbsp Soy sauce
- 1 clove Garlic minced
- 1 tsp Sesame seeds
- ½ tsp Garlic salt
Other Pizza Toppings
- 1 cup Mozzarella Shredded
- 2-3 Scallions Thinly sliced
- 1 cup Arugula
- White & Black Sesame Seeds
Instructions
Beef
- Slice the ribeye slices into bite size pieces and put into a gallon freezer bag.
- Whisk together all of marinade ingredients, then pour over beef and mix well being sure to coat all of the beef.
- Marinate in the refrigerator for at least three hours, but 24 hours recommended. Since it is sliced so thin, and cut into bite-size pieces, it goes on the pizza uncooked.
Pizza Dough Base
- See my Pizza Dough Recipe: https://pizzaismylife.com/pizza-dough-recipes/easy-ny-style-pizza-dough-recipe/
- See my How-To on Shaping the Dough: https://pizzaismylife.com/pizza-dough-recipes/how-to-form-the-pizza-round/
Preheat Conventional Home Oven
- I baked this in a conventional home oven. I have a pizza stone on the bottom rack, and a pizza steel on the top rack. The oven gets preheated to 525º F, and then holds for one hour before baking the pizza. (If your oven will go to 550º, do that.)
Topping the Pizza (Pre-bake)
- Strain the beef for 20-30 minutes before putting onto the pizza dough base.
- Shredded mozzarella goes on first
- Beef goes on second. (To repeat: since it is sliced so thin, and cut into bite-size pieces, it goes on the pizza uncooked.)
- Add scallions and bake.
Soy Chili Vinaigrette
- Whisk all ingredients in a small bowl to combine, EXCEPT Arugula.
- When pizza comes out of the oven, toss the arugula with the soy chili vinaigrette.
Topping the Pizza (Post-bake)
- Slice the pizza first
- Spread arugula that's been tossed with the vinaigrette over the pizza
- Sprinkle white and black sesame seeds all over and serve.
