Korean Pizza Recipe Ideas-Got Any?
I'm in the mood to make a Korean inspired pizza. The dough (Alton Brown's recipe) is aging in the fridge as we speak.
Here are some of my thoughts as far as toppings/flavors:
b) Sprinkle w/thinly sliced kimchee after the pizza is cooked
c) shredded nori flakes
d) marinated mung bean sprouts (spicy or not)
f) A gochujang glaze
g) Sauteed spam and kimchee
Obviously I would not put all of these ingredients together on a single pizza. I was thinking bulgogi w/scallions and a nice gochujan glaze drizzled on top; the spam and kimchee on another. Other than that, I'm kind of stumped on how to let the flavors come together.
I'm assuming I would probably go light on the cheese, maybe just a simple mozzarella/provolone shred on top of the the pizza?
More importantly, any thoughts on how to do the sauce? I can't imagine a regular tomato-based pizza sauce would work.
Thanks in advance!
Although not necessarily "quintessentially Korean" tastes, pizza in Korea has a really unique sensibility, which frequently involves mashed sweet potato, hot dogs, corn, and gochujang (or even ketchup!). You might get some inspiration from the selections of "Mr Pizza", which has some truly awe-inspiring combinations. (I especially dig-- intellectually, not from any direct experience--- the "Grand Prix" combination of sweet potato and cajun shrimp with pumpkin seeds and raisins and blueberry sauce. (!!!!)
Some chopped bulgogi, spicy pork, grilled marinated chicken, pepper jack and cheddar cheeses.
For the sauce
Toss some red chili peppers into a blender with fresh garlic and liquify, add some pure ground chili pepper powder, a bit of sugar, some sesame salt, and a bit of doenjang (you can also add a small amount of tomato sauce).
toasted sesame seed
crumbled laver (seaweed sheets)
shredded smoked squid
What's the difference in gochujang and kochu jang? I was always familiar with the latter but maybe they are just the same thing with different spellings? In any case it would make a nice *addition* to a tomato sauce. While I don't find kochu jang terribly spicy it might be a little too hot as a direct addition to a pizza base. Sounds like a fun idea though!
I actually like the combination of cheddar and kimchee. I think you could do a take on spam jjigae by pureeing kimchee until smooth and using that and some gochujang as the base sauce for your pizza. Top with shredded cheddar and mozarella and spam. Serve with chopped scallions.