KBBQ Samgyeopsal Pizza with Grilled Kimchi

Wow, KBBQ meats on a pizza? Seriously one of my guilty pleasures. And yes, PINEAPPLE DOES GO ON PIZZA (sorry but not sorry). The sweetness of the pineapple balances so well with the savoury meat. Try it NOW, I’m telling you. You won’t regret this.

Have you ever tried samgyeopsal? It’s a type of grilled pork belly that you would always see in KBBQ restaurants, or you may have seen it in Korean grocery stores in the meat aisle, where you can purchase it to have KBBQ at home. You usually just grill it and do a basic seasoning of salt and pepper, and then you eat it with other veggies and ssamjang in a fresh piece of lettuce wrap, also known as “ssam”. You can also marinate it with premade KBBQ marinades and then grill it, which is what we’ll be doing today.

Homemade pizza is always the best because you can put as much toppings as you like. This variation of pizza will definitely be one where you’ll be always coming back to.

Ingredients

• 1 Stonefire artisan flatbread
• 1/4 cup Korean BBQ sauce hot & spicy (for chicken & pork), plus more for the flatbread
• 1 strip of samgyeopsal (pork belly) (about 1/2 inch thick)
• 1/2 cup kimchi
• 2 tsp vegetable oil (for cooking)
• 2 large handfuls baby arugula
• 2 garlic cloves (minced)
• 3 button mushrooms (sliced)
• 1/4 of a small red onion (sliced thinly)
• 1/4 cup pineapple tidbits
• 1/2 cup mix of shredded mozzarella and cheddar cheese

Instructions

1. Slice the samgyeopsal in small bite sized pieces and place in a bowl. Pour in the KBBQ sauce and marinate in the fridge for at least 2 hours, preferably overnight for more flavour.
2. Preheat the oven to 400°F.
3. In a bowl, cut the kimchi with kitchen scissors into smaller pieces. Heat a small skillet over medium high heat and add the vegetable oil. Stir fry the kimchi for about 3 mins. Set aside in a bowl.
4. Using the same skillet (do not add oil as the fat from the samgyeopsal will produce oil), cook the samgyeopsal for a few minutes until one side is slightly browned and a little crispy. Flip, and cook, until both sides are crispy and cooked through.
5. Place the flatbread on a lined baking tray. Spread the KBBQ sauce on the flatbread evenly. Add on the cheeses, minced garlic, baby arugula, mushrooms, red onion, pineapple, samgyeopsal, and kimchi. Top with more cheese at the end.
6. Bake in the oven for 10-13 minutes, until the cheese is melted and mushrooms are cooked through. Enjoy!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!