Bulgogi Beef Pizza

Name: Bulgogi Beef Pizza
Prep time: 30 min
Cook time: 24 min
Total time: 54 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 12 oz (340 g) boneless ribeye or sirloin steak, partly frozen, sliced against the grain ⅛ inch (3 mm) thick, then cut into 2-inch (5 cm) pieces; 3 tbsp (45 ml) soy sauce; 1 tbsp (14 g) light brown sugar, packed; 2 tsp (10 ml) toasted sesame oil; 3 cloves (9 g) garlic cloves, finely minced; 1 tsp (5 g) fresh ginger, peeled and finely grated; 2 tbsp (30 g) Asian pear, peeled and finely grated (a tender, sweet apple also works); ¼ tsp (½ g) black pepper, freshly ground; 2 tbsp (30 g) gochujang (Korean chili paste); 1 tbsp (21 g) honey; 2 tsp (10 ml) unseasoned rice vinegar; 1 tbsp (15 ml) water; 1 lb (450 g) fresh pizza dough, store-bought or homemade, at room temperature, cut into 2 equal pieces; 1 medium (about 5 oz) (150 g) yellow onion, halved and sliced into thin half-moons; 1 tbsp (15 ml) neutral oil such as canola or vegetable oil, divided: 2 tsp for the onion, 1 tsp for the beef; 2 tbsp (18 g) cornmeal, for dusting the pans (flour works too); 1 tbsp (15 ml) extra-virgin olive oil, for brushing the crusts; 8 oz (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups); 2 whole (30 g) scallions, thinly sliced, green and white parts; 1 tbsp (9 g) toasted sesame seeds

From the MyKitchenBank Kitchen

Sweet-savory Korean bulgogi beef and caramelized onions on a crisp, par-baked crust with a tangy gochujang-honey sauce, melty mozzarella, scallions, and toasted sesame seeds. It's weeknight-friendly because it uses store-bought dough.

Prep: 30 min
Cook: 24 min
Wait: 33 min
Total: 1 hr 27 min
Makes: 2 thin-crust 10-inch (25 cm) pizzas (8 slices)

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Ingredients

4 servings

For the bulgogi beef
12 oz (340 g) boneless ribeye or sirloin steak, partly frozen, sliced against the grain ⅛ inch (3 mm) thick, then cut into 2-inch (5 cm) pieces
3 tbsp (45 ml) soy sauce
1 tbsp (14 g) light brown sugar, packed
2 tsp (10 ml) toasted sesame oil
3 cloves (9 g) garlic cloves, finely minced
1 tsp (5 g) fresh ginger, peeled and finely grated
2 tbsp (30 g) Asian pear, peeled and finely grated (a tender, sweet apple also works)
¼ tsp (0.5 g) black pepper, freshly ground
For the sauce
2 tbsp (30 g) gochujang (Korean chili paste)
1 tbsp (21 g) honey
2 tsp (10 ml) unseasoned rice vinegar
1 tbsp (15 ml) water
For the pizzas
1 lb (450 g) fresh pizza dough, store-bought or homemade, at room temperature, cut into 2 equal pieces
1 medium (about 5 oz) (150 g) yellow onion, halved and sliced into thin half-moons
1 tbsp (15 ml) neutral oil such as canola or vegetable oil, divided: 2 tsp for the onion, 1 tsp for the beef
2 tbsp (18 g) cornmeal, for dusting the pans (flour works too)
1 tbsp (15 ml) extra-virgin olive oil, for brushing the crusts
8 oz (225 g) low-moisture mozzarella, coarsely shredded (about 2 cups)
2 whole (30 g) scallions, thinly sliced, green and white parts
1 tbsp (9 g) toasted sesame seeds

Equipment (7)

2 rimmed half-sheet baking pans, about 13×18-inch (33×46 cm)
12-inch (30 cm) heavy skillet, cast iron or stainless steel
Medium bowl for marinating
Small bowl for the sauce
Sharp chef's knife and cutting board
Instant-read thermometer
Pizza cutter

Steps

Before you start

Place the beef in the freezer for 30 minutes before slicing. Firm, partly frozen beef is much easier to slice paper-thin. Or ask the butcher to slice it ⅛ inch (3 mm) thick.
Take the pizza dough out of the fridge when you start the marinade. It needs about 30 minutes to lose its chill, and cold dough springs back when you stretch it.
Put two racks in the upper-middle and lower-middle positions of the oven. Plan to preheat for the full 30-minute marinating time.
Timing: the beef marinates 30 minutes (up to 4 hours in the fridge). The oven preheats and the dough rests during the same window.

1
Mix the marinade
- In a medium bowl, stir together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, grated pear, and black pepper until the sugar dissolves.
- Add the sliced beef and use your hands to massage the marinade into every piece so the slices separate and are evenly coated.
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Ready when: The sugar is dissolved and no slices are stuck together or dry.
Tip: Slice across the grain. Cutting with the grain gives chewy, stringy beef on the pizza.
2
Marinate and preheatOven 475°F / 245°C
- Cover the bowl and refrigerate for 30 minutes (up to 4 hours).
- Meanwhile, set the oven racks in the upper-middle and lower-middle positions and preheat to 475°F (245°C).
- Leave the two dough pieces on the counter under a clean towel or lightly oiled plastic wrap so they come to room temperature.
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Ready when: The dough feels soft and no longer cold, and the oven has been at temperature for at least 15 minutes.
3
Stir the pizza sauce
- In a small bowl, whisk the gochujang, honey, rice vinegar, and water until smooth.
- It should be spreadable, like thick ketchup.
- Add another teaspoon of water if it is stiff.
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Ready when: The sauce is smooth and glossy with no streaks of paste.
4
Soften the onion
- Heat 2 teaspoons of the neutral oil in a 12-inch skillet over medium-high heat until shimmering.
- Add the onion half-moons with a pinch of salt from your fingers if you like.
- Cook, stirring every 30 seconds, for about 5–6 minutes.
- Transfer to a plate and leave the skillet on the heat.
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Ready when: The onion is soft and translucent with light golden-brown edges.
Tip: Keep the onion slightly crisp-tender. It will keep cooking in the oven.
5
Sear the beef
- Raise the heat to high and add the remaining 1 teaspoon of oil.
- Lift half the beef out of the marinade, letting excess drip off, and spread it in a single layer in the hot skillet.
- Cook without moving for 1 minute, then stir and cook 1 more minute.
- Move to a plate and repeat with the remaining beef.
- Discard the leftover marinade.
- Check that the beef has reached 145°F (63°C).
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Ready when: The beef is browned at the edges with no raw pink, and an instant-read thermometer reads at least 145°F (63°C).
Tip: Cook in two batches. A crowded pan steams the beef and makes it gray and watery, which would make the pizza soggy.
6
Stretch the crusts
- Dust two half-sheet pans with the cornmeal.
- On each pan, press and stretch one dough piece into a rough 10-inch (25 cm) round, about ¼ inch (6 mm) thick.
- If the dough springs back, cover it for 5 minutes and try again.
- Brush the surface and edge of each round lightly with the olive oil.
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Ready when: Each round is an even thickness with a slightly thicker rim and no holes.
Tip: Stretch from the center outward with your fingertips and keep the rim thicker so toppings stay in.
7
Par-bake the crustsOven 475°F / 245°C
- Prick the center of each round several times with a fork.
- Bake at 475°F (245°C) with one pan on each rack for 4 minutes, swapping the pans' positions after 2 minutes.
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Ready when: The crust is set and dry on top, pale gold, with a few small bubbles.
Tip: Watch for large bubbles. Poke them down with a fork.
8
Top the pizzas
- Spread half the gochujang sauce over each crust, leaving a ½-inch (1 cm) border.
- Sprinkle one-third of the mozzarella over each pizza, then scatter on the onion and beef, dividing evenly.
- Finish with the remaining mozzarella.
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Ready when: The toppings are in an even layer with the cheese covering the beef.
Tip: Cheese on top of the beef keeps it from drying and burning in the oven.
9
Bake until bubblingOven 475°F / 245°C
- Return the pans to the oven at 475°F (245°C), one per rack.
- Bake for 8–10 minutes total, swapping the pans' positions halfway through.
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Ready when: The cheese is melted and bubbling with a few golden spots, and the crust edge is deep golden brown. The underside is browned when you lift a corner.
Tip: If the cheese is done but the bottom is pale, move the pan to the lower rack for 1–2 minutes.
10
Garnish and rest
- Remove the pizzas from the oven and sprinkle with the scallions and sesame seeds.
- Let them rest on the pans for 3 minutes so the cheese sets, then slide onto a cutting board and cut each pizza into 4 slices with a pizza cutter.
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Ready when: The cheese no longer looks liquid and the slices cut cleanly.

Good to know

Tips

Don't skip the par-bake. Wet toppings such as marinated beef and sauce need a set crust, or the center stays doughy.
Slice the beef thin, about ⅛ inch (3 mm), and sear it in batches over high heat for browning without toughness.
For a less spicy pizza, reduce the gochujang to 1 tablespoon and increase the honey slightly. For more heat, add chopped kimchi on top before baking.
Do not add leftover marinade to the pizza. It was in contact with raw beef and would also make the crust wet.

Make ahead

"Marinate the sliced beef up to 24 hours ahead in the fridge. Cooked beef and onion keep refrigerated for 2 days. The sauce keeps in the fridge for 1 week. Par-baked crusts cool completely and can be wrapped and kept at room temperature for 8 hours before topping and baking."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: wrap leftover slices airtight for up to 3 days. Freezer: freeze slices on a tray, then bag, for up to 2 months. Reheat slices on a baking sheet in a 400°F (200°C) oven for 8–10 minutes until hot and the crust is crisp. Avoid the microwave, which makes the crust soft."

Substitutions

boneless ribeye or sirloin steak → Boneless, skinless chicken thighs, thinly sliced. Cook to 165°F (74°C) in the skillet instead of 145°F (63°C). Marinate the same time.
Asian pear → Grated apple or 1 tbsp (15 ml) unsweetened pineapple juice. Provides sweetness and a little tenderizing. Do not marinate longer than 2 hours with pineapple juice.
gochujang (Korean chili paste) → 1 tbsp sriracha plus 1 tbsp hoisin sauce. Gives similar heat and sweetness but a thinner, less fermented flavor.
low-moisture mozzarella → Half mozzarella and half provolone or Monterey Jack. Both melt well. Avoid fresh mozzarella, which releases too much water.