Korean Bulgogi Pizza

by Katie Chin, Tastemaker in Residence from her Sweet and Sour Chronicles


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


  1. Pre-heat oven to 400°
  2. 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). 
  3. While the beef is marinating, make the sauce: Puree all sauce ingredients in a food processor until blended. Set aside. 
  4. 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.
  5. 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.