Korean Gochugaru Beef and Pickled Radish Manakish
Crispy, pillowy manakish flatbread topped with a spiced ground beef mixture infused with gochugaru (Korean chili flakes), finished with cooling pickled radish, fresh scallions, and sesame seeds. This Korean-Lebanese fusion pairs the gentle heat and umami depth of gochugaru with traditional manakish dough, creating a savory open-faced bread that's perfect as an appetizer or light meal.
- Prep
- 25 min
- Cook
- 20 min
- Wait
- 1 hr 30 min
- Total
- 2 hr 15 min
- Makes
- 4 manakish (serves 2–4)
Steps
Before you start
- Have all toppings prepped and ready before you begin shaping; work quickly so dough doesn't over-proof
- Preheat your oven to 475 °F (245 °C) for at least 15 minutes
- If making pickled radish, prepare it at least 1 hour ahead (or use store-bought)
Make the dough
- In the bowl of a stand mixer, combine 2½ cups (325 g) bread flour, ½ tsp (3 g) instant yeast, and 1 tsp (6 g) kosher salt.
- Add 1 cup (240 ml) warm water and 1½ tbsp (22 ml) olive oil.
- Using the dough hook, mix on medium speed for 8–10 minutes until the dough is smooth, soft, and slightly sticky.
- It should come together cleanly but stick slightly to the sides of the bowl.
- If mixing by hand, combine dry ingredients, add water and oil, and knead for 12 minutes until soft and elastic.
+ Show details− Hide details
Ready when: Dough is smooth, soft, and slightly sticky; springs back gently when poked
Tip: Don't overwork the dough; it should be tender, not tough. A slightly sticky dough yields a softer, pillowy crumb.
Bulk fermentation
- Transfer the dough to a lightly oiled bowl.
- Cover with plastic wrap or a damp kitchen towel.
- Let it rise at room temperature (68–72 °F / 20–22 °C) for 60 minutes until roughly doubled in size and puffy.
+ Show details− Hide details
Ready when: Dough is puffy and roughly double its original size; poke test leaves a slow indent
Tip: If your kitchen is cold, place the dough in a proofing box or warm corner. If it's warm, it may rise faster—check at 45 minutes.
Shape the manakishOven 475°F / 245°C
- Preheat your oven to 475 °F (245 °C).
- Line a 13×18-inch (33×46 cm) baking sheet with parchment paper.
- Turn the dough onto a lightly floured surface and divide it into 4 equal pieces.
- Gently shape each piece into a round, then let them rest uncovered for 2–3 minutes to relax.
- Using your fingertips or a small rolling pin, stretch and pat each round into a thin oval roughly 6×8 inches (15×20 cm), about ¼ inch (6 mm) thick.
- Transfer to the baking sheet, spacing them evenly.
+ Show details− Hide details
Ready when: Each oval is ¼ inch thick and fits comfortably on the sheet without crowding
Tip: Don't stretch the dough too aggressively, or it will tear. Gentle, even pressure yields the best texture. Leave a ½-inch border; the dough will puff slightly.
Cook the beef mixture
- While the dough rests, heat 1 tbsp (15 ml) olive oil in a 10-inch (25 cm) skillet over medium-high heat.
- Add 12 oz (340 g) ground beef, breaking it apart with a wooden spoon as it cooks, for 4–5 minutes until no pink remains and the internal temperature reaches 160 °F (71 °C) on an instant-read thermometer.
- Add 2 minced garlic cloves and ½ tbsp (5 g) minced fresh ginger; stir for 30 seconds until fragrant.
- Remove from heat.
- Stir in 2 tbsp (18 g) gochugaru, 1 tbsp (15 ml) soy sauce, and 1 tbsp (15 ml) toasted sesame oil.
- Let cool slightly for 1–2 minutes; taste and adjust seasoning if needed.
+ Show details− Hide details
Ready when: Beef is no longer pink; internal temperature is 160 °F (71 °C); sesame oil is fully incorporated and mixture smells rich and spicy
Tip: Use an instant-read thermometer to ensure the beef reaches a safe internal temperature of 160 °F (71 °C) for food safety.
Top the manakish
- Divide the beef mixture evenly among the 4 dough ovals, spreading it in a thin layer and leaving a ½-inch (1.25 cm) border around the edges.
- Scatter 2 tbsp (18 g) sesame seeds evenly over the beef on all four manakish.
+ Show details− Hide details
Ready when: Beef is distributed evenly and sesame seeds are visible on top
Tip: Don't overload the manakish or the crust will be soggy. A thin, even layer of beef is key.
Bake until goldenOven 475°F / 245°C
- Bake in the preheated 475 °F (245 °C) oven for 12–15 minutes until the edges are puffed and the crust is deep golden-brown.
- The beef should smell fragrant and slightly caramelized, and the base should be crispy underneath.
+ Show details− Hide details
Ready when: Crust is deep golden-brown; edges are puffed and crispy; beef is fragrant and slightly caramelized
Tip: If the edges are browning too quickly, tent loosely with foil for the last 2–3 minutes. Bake until the bottom is crispy, not just the top.
Finish and serve
- Remove the manakish from the oven and let cool on the baking sheet for 2 minutes so the crust sets.
- Arrange the pickled radish matchsticks and sliced scallions (white and light green parts) generously on top of each warm manakish.
- Serve immediately while the bread is still warm and crispy.
+ Show details− Hide details
Ready when: Pickled radish and scallions are arranged on top; bread is still warm to the touch
Tip: Add the pickled radish and scallions fresh just before serving so they stay crisp and cool, providing a nice contrast to the warm, spicy beef.
Good to know
Tips
- Pickled radish is essential here—it cuts through the richness of the beef and sesame oil while adding a bright, cooling crunch. If you can't find bottled versions, pickle fresh daikon 1 hour ahead with rice vinegar, water, sugar, and salt.
- Don't skip the toasted sesame oil; it's the bridge between Korean and Lebanese flavors. Regular sesame oil tastes raw and bitter in comparison.
- For a spicier version, drizzle a small amount of gochujang mayo (equal parts gochujang and mayo mixed smooth) over the warm manakish before adding the pickled radish.
- These are best eaten immediately. The contrast between crispy, warm bread, spiced meat, and cool, acidic pickled radish is what makes them special. Reheating dulls that magic.
Make ahead
Dough can be made up to 12 hours ahead and stored covered in the fridge. Let it come to room temperature for 30 minutes before shaping. Beef mixture can be cooked up to 4 hours ahead and stored in an airtight container; reheat gently over low heat before topping.
Storage & reheating
Store leftover manakish covered at room temperature for up to 4 hours (best eaten within 2 hours while still crispy). Reheat in a 350 °F (175 °C) oven for 5–7 minutes until the crust re-crisps. Do not refrigerate, as the bread will become tough; freezing is not recommended due to the topping.
Substitutions
- gochugaru (Korean chili flakes) → 2 tbsp (14 g) smoked paprika mixed with 1 tsp (5 g) cayenne pepper. This gives warmth and color but less authentic Korean flavor. The result will be milder and slightly smoky.
- pickled daikon radish (store-bought or homemade) → ½ cup (75 g) quick-pickled red onion or thin-sliced radish tossed with 1 tbsp rice vinegar and a pinch of salt (let sit 10 minutes). Creates the same cooling, acidic contrast but with a different texture and bite.
- ground beef (85/15) → 12 oz (340 g) ground lamb or ground chicken. Lamb adds richness and pairs beautifully with gochugaru; chicken keeps it lighter but needs an extra ½ tbsp sesame oil for depth.
- toasted sesame oil → 1 tbsp (15 ml) olive oil mixed with ½ tsp (2 g) sesame seeds toasted and crushed. A workaround if sesame oil is unavailable, though the flavor will be less authentic and mellow.
More manakish
See all →
Find more like this
- Meal
- Lunch
- Main ingredient
- Ground Beef