Korean Style Pizza with Gochujang Pulled Pork and Kimchi Dip

Give pizza night the delicious twist it needs, with this Korean pizza. As a lover of both Korean food and pizza, I have created this bold, flavor-packed, and crowd-pleasing Korean pizza to be the best of both worlds. Let me show you how it’s done, step by step!

This Korean pizza came from one of those nights when I wanted pizza, and my husband was craving Korean food. Instead of picking one, I combined the best parts of both, and it was so good it’s become a recipe I come back to again and again.

The thing that makes it work is the gochujang pizza sauce, and it couldn’t be easier. I just stir together gochujang, tomato paste, and a splash of rice vinegar, then spread it right onto the dough, no cooking required. Gochujang is a Korean fermented chili paste, and it brings a deep, savory, subtly sweet heat, while the tomato paste keeps things familiar and the rice vinegar adds a bright tang that cuts through the richness. Spread over a chewy, crispy crust and topped with melty mozzarella, it tastes familiar enough to read as pizza but with a bold backbone that keeps every bite interesting. Sweet and smoky gochujang pulled pork, pineapple, red onion, and fresh cilantro pile on top for the perfect balance of savory, sweet, spicy, and fresh.

The finishing touch is a creamy kimchi dipping sauce, and it’s not optional in my house. The cool, tangy sauce plays off the warm, spicy pizza and pulls the whole thing together. Whether you use store-bought dough or your favorite homemade pizza dough recipe, this is the kind of recipe that happens when you get a little creative in the kitchen.

Korean pizza variations

You can always mix things up to suit your tastes or use up what’s in the fridge. Here are some easy Korean pizza variations:

• More kimchi: This recipe uses kimchi mayo, but if you’re a big fan of kimchi, you can add some directly to the pizza for an extra tangy flavor.
• Extra toppings: Sauté some mushrooms in soy sauce, or add sliced bell peppers to amp up the veggies.
• Spice level: Gochujang has spicy notes, but it’s also complex, with sweetness and smokiness. Use more or less, depending on your tastes.
• Garnishes: Sprinkle sesame seeds and cilantro over the pizza.

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Korean Style Pizza with Gochujang Pulled Pork and Kimchi Dip

Prep: 8 hours hrs

Cook: 10 minutes mins

Total: 8 hours hrs 10 minutes mins

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Ready to shake up pizza night with a delicious twist? This Korean pizza delivers the goods – crispy dough is slathered with a smoky, tomato-based gochujang pizza sauce. Then it's loaded with tender, slow-cooked Korean pulled pork and topped with sliced red onions, sweet pineapple, mozzarella, and a sprinkle of cilantro. It may not be the most traditional pizza, but it's a guaranteed winner for your next pizza party!

4

Ingredients

• ▢ 1 recipe Korean Pulled Pork (see notes)
• ▢ 1 cup chopped pineapple
• ▢ 1 cup grated pizza mozzarella
• ▢ ½ cup red onions (thinly sliced)
• ▢ Cilantro (to serve)
• ▢ 2 store-bought pizza crusts

Kimchi Dipping Sauce

• ▢ ¼ cup kimchi
• ▢ ¼ cup mayonnaise

Gochujang Pizza Sauce

• ▢ 6 tablespoons tomato paste
• ▢ 4 tablespoons gochujang
• ▢ 2 tablespoons rice vinegar

Instructions 

• Start by making the Korean pulled pork. Follow the recipe instructions here. Either make the full recipe and freeze what you don't use, or make ¼ of the recipe.
  1 recipe Korean Pulled Pork
  
• While the pork is cooking, make the dipping sauce. Blend the kimchi and mayonnaise in your blender until it's mostly smooth.
  ¼ cup kimchi, ¼ cup mayonnaise
  
• Make the gochujang pizza sauce by mixing the ingredients in a small bowl.
  6 tablespoons tomato paste, 4 tablespoons gochujang, 2 tablespoons rice vinegar
  

Assemble the pizza

• Place your pizza stone (if using) into your oven on the middle rack and turn your oven to 500 degrees Fahrenheit, or as high as it will go. Stretch each pizza dough to form a circle. Either place the pizza crust on an upside-down baking sheet or on your pizza peel if you're using a pizza stone.
  2 store-bought pizza crusts
  
• Divide the pizza sauce between the two pizzas and then top with about ¾ cup of pulled pork, pineapple, mozzarella, and red onions.
  1 cup chopped pineapple, 1 cup grated pizza mozzarella, ½ cup red onions
  
• Bake the Korean pizzas for 10 minutes, or until the pizza is hot and bubbling and the crust is golden brown. Top with cilantro and a drizzle of the kimchi mayo. Save the rest of the kimchi mayo for dipping your crust.
  Cilantro
  

Video

Notes

This pizza is great to make with leftover Korean pulled pork. You’ll need about ¾ cup for each pizza that you want to make. 

Nutrition

Serving: 1 serving = ½ of one pizza, Calories: 889kcal (44%), Carbohydrates: 130g (43%), Protein: 37g (74%), Fat: 25g (38%), Saturated Fat: 11g (69%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 63mg (21%), Sodium: 2100mg (91%), Potassium: 413mg (12%), Fiber: 5g (21%), Sugar: 26g (29%), Vitamin A: 761IU (15%), Vitamin C: 31mg (38%), Calcium: 391mg (39%), Iron: 8mg (44%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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