Bulgogi and Kimchi Pizza (Korean-Style)
Sweet, savoury bulgogi beef, tangy kimchi and melted mozzarella on a crisp base, scattered with spring onion and sesame.
Made with Bulgogi marinade and Kimchi and Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min + marinating
- LevelEasy
- Costabout £2.84 a head
- Oven250°C (230°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the beef with your ready made bulgogi marinade (see the base recipe). Cover and chill for 1 to 4 hours.
- 2
Heat the oven to 250°C (230°C fan) with a heavy baking tray inside for 30 minutes.
- 3
Heat the oil in a large frying pan over a high heat. Cook the beef and marinade for 3 to 4 minutes until browned and cooked through, with the marinade bubbling and reduced to a glaze.
4 min - 4
Divide your ready made pizza dough (see the base recipe) in half and stretch each piece to about 30 cm on baking paper dusted with semolina. Spread thinly with the cream cheese, leaving a 2 cm rim.
- 5
Scatter over half the mozzarella, then the beef and the chopped kimchi from your ready made batch (see the base recipe), then the rest of the cheese.
- 6
Slide onto the hot tray and bake for 8 to 10 minutes until the crust is golden and the cheese is bubbling. Scatter with spring onion and sesame seeds.
10 min
Tips
- Drain the kimchi and squeeze it lightly. Its liquid will make the pizza wet and sour.
- Slice the beef very thinly across the grain. Part-freezing the steak for 30 minutes makes it easier.
- Keep the cooked beef glaze thick. Thin liquid will run across the base.
Storing and freezing
Best the same day. Cool leftovers within 1 to 2 hours, keep covered in the fridge for up to 2 days and reheat until steaming hot all the way through.
Questions
Is bulgogi pizza really Korean?
Yes. Bulgogi pizza is a popular topping at Korean pizza chains, often with sweet potato or corn. It is a modern fusion rather than a traditional dish.
Can I use chicken or pork?
Yes. Chicken thigh or pork shoulder, sliced thin, works well. Cook it until there is no pink inside.
Is the kimchi vegetarian?
It depends on the recipe. Many kimchi contain fish sauce or shrimp paste, so this dish is not suitable for vegetarians as written. Check the labels.
More made with bulgogi marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.