1/2poundlean beefchilled in the freezer for at least 20 minutes for easier slicing
1cuppear juiceor substitute apple juice
¼cupgreen onionfinely sliced
2Tbspsoy sauce
2tbspminced garlic
1tspgrated gingerfresh
1Tbsptoasted sesame oil
1Tbspbrown sugar
1tspgochugaru
Bulgogi and Kimchi Pizza
¾cupkimchi
1cupwhite cheddar or monterey jackshredded
¼cup manchegoshredded
1poundpizza doughprepared (recipe link in blog above)
2Tbspgreen onionsliced, for topping
Instructions
Making Beef Bulgogi
Take your well-chilled beef out of the freezer, and finely slice it into the thinnest slices you can manage. Less than ¼ inch is ideal.
In a large mixing bowl, combine all the ingredents for your marinade and toss them together with the beef.
Marinate for 2 to 4 hours for the best flavor and tenderness.
Heat a cast-iron skillet on the stove to medium-high heat, adding a little oil if needed to prevent sticking.
Cook the beef slices in batches, careful not to overcrowd your pan. After 1 minute on the first side, check for doneness and flip. You want a good color on it.
Remove the cooked beef before adding raw to the pan. Do not cross-contaminate.
Allow to cool to room temperature before topping pizza.
Assembling Bulgogi and Kimchi Pizza
Place your pizza stone on the bottom rack of the oven, and preheat to 550ºF (or as hot as your oven will go).
Roll out your pizza dough to a 14 inch diameter, and lay on a cornmeal dusted peel.
Chop the kimchi finely but rusticly so there are some larger bits to bite into. Spread this over the pizza. If there is liquid still on the cutting board, leave it there.
Cover the kimchi with your chosen mixture of either white cheddar or Monterey jack and manchego.
Place the bulgogi slices on top.
Shimmy the pizza onto your preheated pizza stone and bake for about 10 minutes or until the crust is golden brown and the cheese is bubbly. The bulgogi should take on a bit of char, but it's okay if not.
Remove the pizza from the oven and cool for 5 minutes before slicing into 8 pieces. Then top with additional sliced green onion to serve.