Korean-Style Pizza

Spice up pizza night with this Korean pizza! It’s got all the fixin’s—our famous BBQ pulled “pork” mushrooms, tangy kimchi, and a bold gochujang sauce (topped off with kimchi mayo to seal the deal!). This Korean-Italian fusion is a flavor explosion you don’t want to miss out on!

Pizza Night Will Never Be The Same

One of my passions is stretching the realm of things you can (or should) put kimchi on. We’ve tackled dishes like kimchi fries and Korean eggplant tacos. Now, it’s time to level up pizza night!

Traditional Mediterranean or American pizzas tend to stick with savory classics—think mozzarella, pepperoni, and veggies. But Korean pizza takes things in a whole new direction. This fusion dish is fully loaded with unique ingredients and flavors, edging more toward sweet, bold, and spicy.

While you’ll often find toppings like beef bulgogi or seafood on a Korean pizza, we’re keeping it simple with a vegetarian spin today. The “meat” is none other than our viral BBQ pulled “pork” mushrooms piled high alongside vegetarian kimchi, gochujang, and a drizzle of kimchi mayo. Let’s cook!

Here’s What You’ll Need

• Sauce Base: We’ll use tomato paste for the base of the sauce, adding richness and umami. Rice vinegar balances it with tangy brightness.
• Gochujang Paste: Gochujang paste is made from Korean chili peppers and has a mild sweet/spicy flavor. It can usually be found in the international aisle of large grocery stores or at Asian food markets.
• BBQ Pulled “Pork” Mushrooms: King oyster mushrooms are perfect for a meaty, pulled texture (find them at any Asian food market!). Before tossing them in BBQ sauce, we’ll flavor them with smoked paprika, salt, cayenne pepper, and garlic. If you can’t find any, test out oyster or shiitake!
• Pizza Dough: Store-bought or homemade dough will both do the trick. Find out how to make pizza dough here!)
• Mozzarella: The cheesy glue that holds the toppings in place. Feel free to use any mild cheese (or swap vegan cheese for a dairy-free option!).
• Toppings: Finally, the toppings! You’ll need kimchi (homemade or store-bought), red onion, scallions, and some creamy, spicy kimchi mayo.

Making This Is A Breeze

Step 1: Mix The Sauce
Our sauce will be a quick combination of tomato paste, rice vinegar, and gochujang paste. Once that’s mixed, set it aside.

Step 2: Dough Time
Grease a large pan (circular or rectangular), optionally dusting it with cornmeal. Roll the pizza dough out, then transfer it to the pan.

Step 2: Cheese, Please!
Next up, cheese! We’re just using shredded mozzarella cheese here, which has a mild flavor that will let our other ingredients shine.

Step 3: Make The BBQ Pulled “Pork”
Korean pizzas typically include a sweet-savory meat addition. We’ll whip up a quick batch of our king oyster mushroom pulled “pork” and sprinkle it over the pizza. (It’s a major yum factor.)

Step 4: Top It Like It’s Hot
Then, we’ll just go crazy with the toppings! We’re talking kimchi, red onion, green onions/scallions, and the rest of the cheese for good measure.

Step 5: Bake It Up
Bake at 450°F (230°C) for 10 to 15 minutes until the cheese is melted and golden brown in spots. Enjoy!

Topping Twists

When it comes to Korean pizza toppings, you’ve got options!

• Mushroom bulgogi (like what we do in our vegetarian bibimbap bowls).
• Potato wedges are another common addition.
• Bell peppers add a nice amount of crunch and help balance the spice.
• Eggs are even sometimes added! Just crack an egg on the pizza, and it will cook as the pizza cooks.

Craving More Korean?

Vegan Korean BBQ

45 minutes

Kimchi Tempeh Tacos

20 minutes

Kimchi Soup Recipe | Kimchi-Jjigae

30 minutes

15-Minute Kimchi Fried Rice

15 minutes