Kimchi Pizza

Kimchi Pizza


Kimchi, a traditional Korean side dish of fermented Napa cabbage, is a garlicky, spicy ingredient in many popular Korean recipes. It often includes daikon radish, ginger and carrots.

Kimchi is not your usual pizza topping. But wow, it is a very good one, especially in combination with a sesame oil scented pizza dough, tomato sauce fragrant with garlic and ginger and lots of melted mozzarella cheese. Fusion cuisine at its finest.

Kimchi Pizza
Kimchi Pizza


Sesame Oil Pizza Dough (recipe follows)
Garlic Ginger Tomato Sauce (recipe follows)
Kimchee Pork Topping (recipe follows)
1/2 cup green onions, chopped
1/2 cup cilantro chopped
1 lb shredded mozzarella


1. Preheat oven to 500℉. Place pizza stone or cookie sheet in the oven to preheat.

2. For each pizza, roll the pizza dough into a round or rectangular shape.

3. Remove preheated pizza stone from oven. Carefully lift dough onto the stone.

4. Spread about 3/4 cup tomato sauce over dough.

5. Spread a heaping cup of kimchee pork mixture evenly on top of sauce.

6. Sprinkle 1 cup of mozzarella cheese on top of pizza and finish with a sprinkling of green onion and cilantro.

7. Bake at 500℉ until cheese is melted and lightly golden brown. Remove from oven and then wait 3 minutes before cutting. Slice and serve.

Makes 4 pizzas. Can be halved easily.

Sesame Oil Pizza Dough


2 3/4 cups lukewarm water
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons salt
1 tablespoon sugar
1/4 cup toasted sesame oil
6 1/2 cups all-purpose flour


1. Mix the yeast, salt, sugar and sesame oil with the water in a 5-qt stand mixer bowl with the dough hook attached.

2. Mix in the flour without kneading.

3. Cover dough with a tea towel and allow to rest at room temperature for 2 hours or until doubled in size. Divide dough into 4 equal portions. The dough is now ready to use or it can be refrigerated for up to 12 days.

Makes enough dough (1 pound each) for 4 pizza crusts. Recipe is easily doubled or halved.

Garlic Ginger Tomato Sauce


2 tablespoons vegetable oil
1 onion, diced
2 tablespoons minced garlic
2 tablespoons minced ginger
3 tablespoons sake
2 tablespoons honey
1 (28 oz) can tomatoes


1. Heat oil in a saucepan over medium heat. Add onions and cook until translucent, about 3 minutes.

2. Add garlic and ginger and cook for 2 minutes to release their flavors. Add sake and cook for another 2 minutes.

3. Add tomatoes and honey and bring to a simmer. Use a hand blender or food processor to purée all the ingredients into a smooth sauce.

Kimchee Pork Topping


1 tablespoon vegetable oil
1 tablespoon sesame oil
1 lb of Korean pork belly (samgyupsahl), cut into small pieces (Uncured bacon can be substituted)
2 tablespoons minced garlic
2 tablespoons minced ginger
4 cups of kimchi, roughly chopped


1. Heat sesame and vegetable oils in a fry pan over medium heat. Add pork belly, ginger and garlic. Cook until some fat is rendered from pork, stirring occasionally, about 4 minutes.

2. Add kimchi and continue to cook for 5-10 minutes, until kimchee becomes somewhat translucent.

Recipes from Week Of Menus
Kimchi Pizza
Kimchi Pizza

Rice, Kimchi & Eggs.

Yum. I think I’ll make that soon. Until then, here is a kooky song to go with the pizza. I love the operatic “la” section near the end.

“Rice, Kimchi and Eggs
Eggs, Kimchi and Rice
It’s all I’ll ever need in this life ”

Check out The Nehemiah Band on Facebook and Bandcamp, where you can buy their music.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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