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Kimchi pizza with Korean kimchi and gochujang sauce
Fusion kimchi pizza with spicy gochujang base, fermented cabbage, and a sprinkle of toasted sesame.

Kimchi pizza

Author: Flavelo
Recipes Main Courses Quick Meals
East meets West in one tray. Kimchi, the Koreans' fermented, spicy cabbage, mellows during baking: its acidity remains, but the flavour deepens, which matches fantastically with fatty cheese. The Gochujang (fermented chilli paste) base gives a flavour explosion that tomato could never achieve. A true 'umami bomb' for the adventurous.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 690 kcal
🌍 Cuisine Korean-Fusion

Ingredients

Equipment Needed

  • Sieve for kimchi
  • Frying pan for toasting sesame seeds

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Preheat the oven to 220°C. Toast the sesame seeds in a dry frying pan for a few minutes until fragrant, then set aside.

Tip: Toasting brings out the seeds' oily, nutty aroma. [Volatile oils are released by heat.]
2 ✓

Squeeze the kimchi thoroughly in a sieve (save the juice for dipping!), then chop into small pieces. Slice the red onion thinly and slice the spring onion into rings.

Tip: Kimchi fibres are tough, chopping makes it easier to eat.
3 ✓

Stretch out the dough, place on a tray. Brush thinly with sesame oil (or olive), then spread the Gochujang paste over it.

Tip: Gochujang is very concentrated and salty, spread thinly like butter on bread!
4 ✓

Sprinkle with cheese, then distribute the kimchi and red onion over it.

Tip: The cheese dampens the heat of the chilli.
5 ✓

Bake for 12-15 minutes until the dough is golden brown and the cheese melted.

Tip: The smell of kimchi during baking can be intense, this is normal!
6 ✓

Remove, let cool for 2 minutes. Sprinkle with the fresh spring onion rings and toasted sesame seeds before serving.

Tip: The spring onion adds freshness and crunch to the soft pizza.

Recipe FAQ

What if I don't have Gochujang?
Mix thick tomato purée with spicy paprika cream and a little soy sauce, although the taste won't be the same.
The kimchi made the dough soggy.
Kimchi must be squeezed out thoroughly before use, as it releases a lot of juice!

Ingredients

  • 1 portion Pizza dough
  • 150 g Kimchi
  • 150 g Mozzarella cheese (grated)
  • 50 ml Gochujang paste (Korean chilli paste)
  • 1 piece Red onion
  • 2 stalks Spring onion (green part too)
  • 10 g Sesame seeds
  • 10 ml Sesame oil or olive oil