Hello! Hi everyone, Wesley here. Today we're diving back into our series dedicated to reproducing foods from our eight day trip traveling through Taipei Taiwan with a look at the absolutely just. Insane pizzas and bizarre pizzas that we came across in Taipei. More specifically today, we're taking our best shot at reproducing this spicy pork bulgogi stuffed crust pizza found at Pizza Hut in Taiwan, featuring (as you might guess) a stuffed crust pizza topped with Korean spicy pork and kimchi. Those following along with the channel will likely know that we have of course already done a few different versions of bulgogi in the last few months, which should give us a pretty decent head start on this monstrosity already. 

For those unfamiliar though, Korean spicy pork is best known as a Korean BBQ staple, featuring a thinly sliced pork shoulder or loin that has been marinated and grilled in the Korean fermented chili paste known as gochujang, giving it its distinctly bright red color. To round all of this off for our pizza crust today, we'll also be taking a look at my favorite sheet pan pizza recipe in lieu of the more commonly found pizza stone crust, because in my experience, any pizza made without either a pizza oven or a pizza stone is always going to fall short, and, I own neither of those things. So. You know. Let's make something that actually works in our home kitchen? Hope you try it.  

 

Serves 2-3

INGREDIENTS

  • 1lb pork loin or shoulder

  • 1/2 medium white onion

  • 8oz low moisture mozzarella 

  • 8 mozzarella cheese sticks

  • kimchi

  • peanut oil

INGREDIENTS (dough)

  • 1 packet dry active yeast

  • 1 3/4 cups warm water

  • 4 cups AP flour

  • 1/2 tbsp white sugar

  • kosher salt

  • 2 tsp olive oil

INGREDIENTS (marinade)

  • 4 cloves garlic

  • 1 inch (about 1 tbsp) ginger

  • 1 medium Asian pear (apple pear)

  • 4 tbsp low sodium soy sauce (or 2 tbsp full sodium soy sauce)

  • 3 tbsp gochujang

  • 2 tbsp brown sugar

  • 2 tbsp mirin

  • 1 tbsp fish sauce

  • 1 tbsp gochujang

PREP

  • COMBINE the warm water, dry active yeast, a pinch of kosher salt, and sugar in a stand mixer, then add the AP flour 1 cup at a time until a shaggy dough forms

  • ADD the olive oil after the 3rd cup, then ADD the remainder of the flour until a cohesive dough forms

  • COVER with plastic wrap then let proof in the oven with an oven light on for 2 hours, or up to four hours

  • PEEL the Asian pear, then remove the core and grate into a large mixing bowl

  • CRUSH and mince the garlic and add to the mixing bowl

  • MINCE the ginger and add to the mixing bowl

  • SLICE the onion into strips, then add to the mixing bowl

  • SLICE the pork loin into thin strips against the grain, then add to the mixing bowl

  • ADD remaining marinade ingredients to the mixing bowl, then mix by hand until fully coated

  • MARINATE for 30 minutes or up to 1 hour

ON THE STOVE

  • HEAT a wok over medium heat, then add 4 tbsp peanut oil and long yao

  • ADD the pork in batches, then let sear undisturbed for 2 minutes, raise the heat to high and toss with the wok tilted downward for wok hei

  • TOSS for an additional 1-2 minutes, then remove from heat

  • PREHEAT the oven as hot as possible, then coat a rimmed half sheet tray with olive oil

  • PUNCH the air out of the proofed dough, then add to the sheet tray and gently massage until spread evenly across the sheet tray

  • ADD the cheese sticks along the rim of the sheet, then fold the crust over the cheese 

  • ADD the pork on top of the dough, followed by kimchi, then shredded mozzarella 

  • BAKE for 10-15 minutes until golden brown

  • COOL for 10 minutes before cutting and serving

 

tagged with pizza hut, spicy pork, bulgogi, taiwan, taiwanese pizza, sheet pan pizza, pan pizza, woo can cook, fusion