Korean Bulgogi Pizza With Kimchi And Sesame Mayo

Name: Korean Bulgogi Pizza With Kimchi and Sesame Mayo
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings, one 12-inch pizza
Cuisine: Asian
Ingredients: 8 ounces ribeye, sirloin, or shaved beef, sliced as thinly as possible against the grain; 2 tablespoons low-sodium soy sauce; 1 tablespoon packed light brown sugar; 2 tablespoons grated Asian pear or sweet apple, including the juices; 2 garlic cloves, finely minced; 1 teaspoon freshly grated ginger; 1 teaspoon toasted sesame oil; 1/4 teaspoon freshly ground black pepper; 1 teaspoon neutral oil, such as canola or avocado oil, for cooking; 1 pound pizza dough, homemade or store-bought, at room temperature for 30 to 45 minutes; 1 tablespoon all-purpose flour, for shaping the dough; 1 tablespoon cornmeal, for the parchment or peel; 1/3 cup pizza sauce; 1 tablespoon gochujang; 1 teaspoon honey; 1 1/2 cups shredded low-moisture mozzarella cheese, about 6 ounces; 1/2 cup kimchi, well drained and roughly chopped; 2 scallions, thinly sliced; 1 teaspoon toasted sesame seeds; 3 tablespoons mayonnaise; 1 teaspoon toasted sesame oil; 1 teaspoon rice vinegar; 1/2 teaspoon honey; 1 to 2 teaspoons warm water, as needed to thin

Imperial June 3, 2026June 3, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, one 12-inch pizza
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes

Quick Ingredients

Bulgogi beef: 8 ounces very thinly sliced ribeye or sirloin, 2 tablespoons low-sodium soy sauce, 1 tablespoon packed brown sugar, 2 tablespoons grated Asian pear or apple, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon toasted sesame oil, 1/4 teaspoon black pepper
Pizza: 1 pound pizza dough, 1 tablespoon all-purpose flour, 1 tablespoon cornmeal, 1/3 cup pizza sauce, 1 tablespoon gochujang, 1 teaspoon honey, 1 1/2 cups shredded low-moisture mozzarella, 1/2 cup drained chopped kimchi, 2 sliced scallions, 1 teaspoon toasted sesame seeds
Sesame mayo: 3 tablespoons mayonnaise, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar, 1/2 teaspoon honey, 1 to 2 teaspoons warm water

Do This

1. Heat oven to 500°F with a pizza stone, steel, or heavy baking sheet inside for at least 30 minutes.
2. Marinate the sliced beef with soy sauce, brown sugar, grated pear, garlic, ginger, sesame oil, and pepper for 20 minutes.
3. Cook the beef in a very hot skillet for 2 to 3 minutes, just until browned; drain off excess liquid.
4. Mix pizza sauce, gochujang, and honey. Mix sesame mayo ingredients in a separate bowl.
5. Stretch dough to a 12-inch round on a floured surface, then place on parchment sprinkled with cornmeal.
6. Top with sauce, mozzarella, cooked bulgogi, and kimchi. Bake at 500°F for 10 to 13 minutes.
7. Finish with scallions, sesame seeds, and sesame mayo drizzle. Slice and serve hot.

Why You’ll Love This Recipe

Sweet, savory, tangy, and cheesy: Bulgogi beef, kimchi, mozzarella, and sesame mayo bring big flavor in every bite.
Home-cook friendly: Store-bought pizza dough keeps the recipe approachable while still tasting special.
Great texture: You get a crisp crust, tender marinated beef, melty cheese, crunchy scallions, and chewy-saucy edges.
Perfect for pizza night: It feels fun and restaurant-inspired, but the steps are simple and practical.

Grocery List

Produce: Asian pear or sweet apple, garlic, fresh ginger, scallions
Meat: Thinly sliced ribeye, sirloin, or shaved beef
Dairy: Shredded low-moisture mozzarella cheese
Refrigerated: Pizza dough, kimchi
Pantry: Low-sodium soy sauce, brown sugar, toasted sesame oil, black pepper, all-purpose flour, cornmeal, pizza sauce, gochujang, honey, mayonnaise, rice vinegar, toasted sesame seeds

Full Ingredients

For the Bulgogi Beef

8 ounces ribeye, sirloin, or shaved beef, sliced as thinly as possible against the grain
2 tablespoons low-sodium soy sauce
1 tablespoon packed light brown sugar
2 tablespoons grated Asian pear or sweet apple, including the juices
2 garlic cloves, finely minced
1 teaspoon freshly grated ginger
1 teaspoon toasted sesame oil
1/4 teaspoon freshly ground black pepper
1 teaspoon neutral oil, such as canola or avocado oil, for cooking

For the Pizza

1 pound pizza dough, homemade or store-bought, at room temperature for 30 to 45 minutes
1 tablespoon all-purpose flour, for shaping the dough
1 tablespoon cornmeal, for the parchment or peel
1/3 cup pizza sauce
1 tablespoon gochujang
1 teaspoon honey
1 1/2 cups shredded low-moisture mozzarella cheese, about 6 ounces
1/2 cup kimchi, well drained and roughly chopped
2 scallions, thinly sliced
1 teaspoon toasted sesame seeds

For the Sesame Mayo Drizzle

3 tablespoons mayonnaise
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1/2 teaspoon honey
1 to 2 teaspoons warm water, as needed to thin

Korean Bulgogi Pizza With Kimchi And Sesame Mayo – Closeup

Step-by-Step Instructions

Step 1: Preheat the oven and warm the dough

Place a pizza stone, pizza steel, or heavy rimmed baking sheet on the center oven rack. Preheat the oven to 500°F for at least 30 minutes. A very hot surface helps the crust cook quickly and become crisp underneath.

While the oven heats, set the pizza dough on the counter for 30 to 45 minutes, still covered so it does not dry out. Room-temperature dough is much easier to stretch and is less likely to spring back.

Step 2: Marinate the bulgogi beef

In a medium bowl, combine the soy sauce, brown sugar, grated Asian pear or apple, minced garlic, grated ginger, toasted sesame oil, and black pepper. Add the thinly sliced beef and toss until every piece is coated.

Let the beef marinate at room temperature for 20 minutes. Because the beef is sliced very thinly, it does not need a long marinade. The pear or apple adds gentle sweetness and helps the beef stay tender.

Step 3: Cook the beef briefly

Heat a large skillet over medium-high heat until very hot. Add 1 teaspoon neutral oil, then add the marinated beef in a single layer as much as possible. Cook for 2 to 3 minutes, tossing once or twice, until the beef is browned and just cooked through.

Transfer the beef to a plate. If there is a lot of liquid in the skillet, leave it behind or drain the beef well. This keeps the pizza from becoming soggy. The beef will finish warming on the pizza in the oven, so do not overcook it.

Step 4: Mix the sauces

In a small bowl, stir together the pizza sauce, gochujang, and honey. This creates a simple Korean-inspired pizza sauce with tomato flavor, gentle heat, and a little sweetness to match the bulgogi.

In a second small bowl, whisk together the mayonnaise, toasted sesame oil, rice vinegar, honey, and 1 teaspoon warm water. Add another 1 teaspoon water if needed until the sauce is thin enough to drizzle but still creamy.

Step 5: Shape the pizza dough

Lightly dust a work surface with 1 tablespoon flour. Stretch or roll the dough into a 12-inch round, keeping the edges slightly thicker if you like a puffy crust. If the dough keeps springing back, let it rest for 5 minutes, then continue stretching.

Place a piece of parchment paper on a pizza peel, cutting board, or inverted baking sheet. Sprinkle the parchment with 1 tablespoon cornmeal, then transfer the stretched dough onto it.

Step 6: Add the toppings

Spread the gochujang pizza sauce over the dough, leaving a 1/2-inch border around the edges. Sprinkle on 1 cup of the mozzarella, then scatter the cooked bulgogi beef evenly over the top.

Add the drained chopped kimchi in small clusters so the flavor is spread across the pizza without making any one area too wet. Finish with the remaining 1/2 cup mozzarella to help hold the toppings in place.

Step 7: Bake until the crust is crisp and the cheese melts

Carefully slide the pizza, still on the parchment, onto the hot stone, steel, or baking sheet. Bake at 500°F for 10 to 13 minutes, until the crust is puffed and browned, the cheese is melted, and the edges have dark golden spots.

If your oven runs hot, start checking at 9 minutes. If the top browns before the bottom crisps, move the pizza to a lower rack for the final 1 to 2 minutes.

Step 8: Finish, slice, and serve

Transfer the pizza to a cutting board and let it rest for 2 minutes. Scatter the sliced scallions and toasted sesame seeds over the top.

Drizzle with the sesame mayo just before slicing. Cut into 8 slices and serve hot, while the cheese is melty and the crust is crisp.

Pro Tips

Use thin beef: Bulgogi cooks best when sliced very thin. Partially freeze the beef for 20 to 30 minutes before slicing if you are cutting it yourself.
Drain the kimchi: Press it gently with a spoon or paper towel after chopping. Too much kimchi brine can soften the crust.
Do not overload the pizza: Bulgogi and kimchi are flavorful, so moderate amounts give you the best balance and the crispiest base.
Preheat thoroughly: A full 30-minute preheat makes a big difference for a home-oven pizza crust.
Drizzle after baking: Sesame mayo tastes best fresh and creamy, not baked into the cheese.

Variations

Spicy Bulgogi Pizza: Add 1 teaspoon gochugaru to the sauce or drizzle the finished pizza with a little extra gochujang mixed with honey.
Chicken Bulgogi Pizza: Replace the beef with 8 ounces very thinly sliced boneless skinless chicken thighs. Cook until the chicken reaches 165°F before adding it to the pizza.
Vegetarian Kimchi Mushroom Pizza: Skip the beef and use 8 ounces sliced mushrooms sautéed with the bulgogi marinade until browned and the liquid has evaporated.

Storage & Make-Ahead

Store leftover pizza slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 375°F oven for 7 to 10 minutes, or in a dry skillet over medium-low heat for 4 to 6 minutes, until the crust is crisp and the cheese is warm. Avoid microwaving if possible, since it softens the crust.

To make components ahead, marinate the beef for up to 8 hours in the refrigerator, then cook it just before assembling. The sesame mayo can be mixed up to 3 days ahead and refrigerated. The gochujang pizza sauce can be stirred together up to 5 days ahead. Bring the dough to room temperature before shaping.

Nutrition (per serving)