Tag Archives: Kimchi

Kimchi and Bulgogi Pizza


I know what you’re thinking…. GROSS. ┬áIt’s actually a very good pizza! I promise…

Since we’ve moved into the new house we haven’t made as as many pies as we used to. I guess we are still getting used to the space ­čÖé This one was AWESOME!

Kimchi Pie

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3


  • 1 Cup Kimchi (drained of liquid, pres with paper towel).
  • 1/3 lb Sirloin sliced thinly (helps to freeze slightly before slicing).
  • 1 Cup ┬áRough cilantro
  • 1/2 Cup Green onion
  • 10 oz Mozzarella cheese, (I use slices of fresh mozz).
  • 1/2 Cup Cheddar cheese
  • 1/8 Cup Ponzu sauce
  • 1 TBS Fish sauce
  • 1/4 C. Sirracha


  • 1 (1/4 ounce) Package active dry yeast
  • 1 C. Warm water (may need more)
  • 1 TBS. Sea salt
  • 2 tsp Sesame oil
  • 2 1/2-3 1/2 cups Bread flour

Instructions For Dough:

  1. Dissolve yeast in warm water in warmed bowl.
  2. Add sea salt, olive oil, and 2 1/2 cup flour.
  3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
  4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls. Knead until the edges of bowl are clean, this may take more flour or more water.
  5. Place in greased bowl, turning to grease top.
  6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
  7. Punch dough down each ball.
  8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
  9. Par Bake for 5 min if crispy crust is desired…

Pizza Instructions:

  1. Marinate sirloin in fish sauce and ponzu for 1 hr. Then cook in skillet until browned and done.
  2. Once dough is ready. (Par baking is optimal), spread a very thin layer of Sirracha on pie, then add mozzarella, cooked sirloin, then cheddar cheese. Bake until cheese is melted and bubbly, about 10-15 min.
  3. Add drained kimchi, cilantro, and green onion to top of pie.
  4. Enjoy!

Kimchi Fries! Don’t knock it until you try it, even you kimchi haters out there…


I love this stuff, yes kimchi…call me crazy, I don’t care! ┬áWhile kimchi is actually quite healthy, in this dish it’s transformed into a whole new sinful concoction once you add fries, ribeye meat, a TON of cheese, and chipolte mayo. If this dish were calorie free and fat free, well I might just eat this every day… for now I will refrain and just indulge when I’ve had 1 too many (thanks for being there┬áChilantro) or when Evan begs me to make them on a Sunday (usually he doesn’t have to beg to hard for these things).

Prep: 15-20 min

Cook Time: 10 min

Serves: 2 (meal size) could serve 4 as a snack


  • Oreida fast food style french fries, 1/2 a bag or so
  • 1 C. Cheese, your pick I use cheddar jack blend
  • 1/2 Jar of Kimchi, you can find this at HEB in the produce section by the tofu, or make your own…
  • 1/2lb of thinly sliced ribeye or strip meat, the butcher can do this for you or you can freeze the steak for 30-45 min and slice it yourself with a SHARP knife. AKA bulgogi.
  • 1/2 Onion, chopped
  • 1 Handful of cilantro, ripped or chopped
  • Chipolte mayo and Sirracha – as much as you like
  • 2 TBS Soy Sauce


  1. Chop produce and slice meat if doing your self, throw meat in a bowl with the soy sauce.
  2. Heat skillet for cooking beef on high.
  3. Heat oil as directed on bag of fries and deep fry for specified time.
  4. Cook meat, it will cook quickly since it’s so thin.
  5. Make two mounds of fries, put cheese on top of fries, then beef, then kimchi, onions and cilantro, mayo and sirracha ( you don’t have to do it in this order but there is a method so the cheese melts).
  6. Serve with ice cold beer and enjoy!
Cheers or should I say Gun Bae!