Kimchi & Bulgogi Pizza with a Rice Crust
Definitely not the typical kind… But so incredibly amazing if you love Korean food.
I call this dish a pizza, but it’s most of a kimchi and bulgogi rice, since the crust is rice, not the regular flour crust.
I have tried Bulgogi pizza before at a restaurant and I fell in love with it and I have yet to try it out in my kitchen soon.
The idea of rice crust was inspired by a Korean website and I immediately thought of making a Kimchi pizza with it.
Kimchi and rice go so well together – Koreans always eat Kimchi fried rice. And I thought adding some Bulgogi flavored steaks would also be awesome with the combo of Kimchi and rice.
To make the crust, I used cooked short grain brown rice. Although brown rice worked fairly well, but I’d recommend short grain white rice for those who want a very crusty rice crust.
Brown rice tends not to stick so well together (although it did work) but it tended to fall apart rather easily.
But I know it could have been prevented if I had used normal sticky white rice. But I’ve been trying to eat more brown rice lately, so I decided to skip on the white rice.
There are two methods to get the rice crust;
1) To bake it in the oven at 400 degrees F. for 10-12 minutes or until the rice crust is crispy.
2) To panfry it in pan over heated oil until crispy.
The choice is yours!
Prepare Bulgogi steak by grilling the steak in Bulgogi sauce until cooked. You may follow this recipe.
Make fried Kimch, following this recipe.
Spread fried kimchi over the crispy rice crust evenly.
Add cut bulgogi steak over kimchi evenly.
Add red bell peppers and Mozzarella.
Add chopped green onions and freshly ground black pepper.
Bake at 400 degrees F. for 8-10 minutes, or until the cheese melts.
And ta-da! Yummy Korean style kimchi and bulgogi pizza ready to go! With a crispy rice crust!
Remember it could get a little messy if you use brown rice, but it tastes wonderful. To make it neat, use short grain white rice and make sure they are stuck together well when you bake the crust, or panfry it. Panfrying it might work better as it would form more of a Nurungji (crispy rice snack of Korea) texture.
- In flat skillet, heat 1 tablespoon oil over medium high heat. When the oil is hot, add the rice to the pan, pressing it down evenly, making it a full circle, until the bottom is crispy and stuck well together. (Do not cook on both sides)
- If you want to bake the crust, place the rice in round pan that is sprayed with cooking spray. Bake at 400 degrees F. for 10-12 minutes, or until the rice is crispy. (Do not over bake)
- On the crust, layer with Kimchi Bokeum, then Bulgogi steak, bell pepper, cheese, green onion, and season with freshly ground black pepper.
- Bake at 400 degrees F. for 8-10 minutes, or until the cheese is melted.
- Cut it into equal sized pieces and serve warm.