Ann Kim's Korean BBQ Pizza
Here's How to Make Ann Kim's Korean BBQ Pizza from the Netflix Show "Chef's Table: Pizza". It is the best way to get a Korean BBQ Pizza without having to go to Minneapolis.
Servings: 1 12"-14" 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.