Korean Bulgogi Pizza
1/4 cup soy sauce
2 Tbsp pureed kiwi fruit
3 Tbsp sugar
1 Tbsp vegetable oil
1 tsp sesame oil
1 tsp roasted or toasted sesame seeds
2 medium garlic cloves (crushed)
1 tsp fresh minced ginger
1 tsp srircha sauce (optional)
3 green onions (chopped, including greens)
2 lbs sirloin steak, sliced paper thin against the grain
2 Tbsp canola oil
3 cloves garlic
3 Tbsp minced fresh ginger
3 Tbsp soy sauce
3 Tbsp gojujang (Korean chile paste)
1 1⁄2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp honey
½ cup kimchee, sliced thinly
1 cup shredded mozzarella cheese
¼ cup finely chopped green onions
store bought flat bread
- Pre-heat oven to 400°
- Mix ingredients (except meat) in bowl and set aside for 20 minutes. Place the sliced meat into a resealable gallon size storage bag. Pour the marinade over the meat. Place in refrigerator for one hour (any longer and the beef will become mushy).
- While the beef is marinating, make the sauce: Puree all sauce ingredients in a food processor until blended. Set aside.
- Heat a wok or skillet over medium-high heat. Add the oil and swirl to coat. Stir-fry the beef until browned and to desired doneness. Set aside.
- Spread the sauce mixture evenly onto the flat bread. Place beef slices, cheese and kim chee evenly over the sauce. Sprinkle with green onions. Bake in pre-heated oven for 10-15 minutes or until cheese is melted. Serve immediately.