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Bulgogi Pizza


Bulgogi Pizza
  • Quick & Easy!
Serves: 4 (8 slices)Ready In: 20 minutes

Why We Like It


Leftover Bulgogi is incredibly good on this pizza!  Try our Bulgogi, which makes enough for you to have leftovers to make this pizza...2 meals in one!  We have been craving this pizza ever since we made it...and adding Scallion Kimchi on top - all we can say is WOW -- so delicious!

Preheat the oven to 400 degrees

Pre-bake the Pizza Crust:

  • 1 pre-made whole wheat pizza crust
  • 1 Tbsp olive oil

Brush or spray the pizza crust with olive oil and bake for 7 minutes.

Make the Scallion Kimchi (optional but highly recommended!):

  • 2 large bunches green onions (2 bunches if large, 3 if small, cut into one inch pieces)
  • 2 tsp sea salt
  • 4 garlic cloves
  • 1 Tbsp brown sugar (or date or coconut sugar)
  • 1 Tbsp fresh ginger (peeled and grated, or 1/4 tsp ground ginger)
  • 1 Tbsp crushed red pepper flakes (this amount gives it a good kick so adjust to taste)
  • 1 Tbsp sesame oil (or toasted sesame oil)
  • 1 Tbsp sesame seeds
  • 1 Tbsp fish sauce
  • 1 Tbsp white wine vinegar

If making the kimchi:  place the green onions in a bowl with the salt.  Toss to combine and let sit for 10 minutes.  In another small bowl add the remaining ingredients and stir to combine.  Pour over the green onion and salt mixture and stir to combine.  (You can either eat the kimchi right away or let it sit covered at room temperature for up to one hour before eating.  After that, it will keep stored in a sealed container in the refrigerator for 2-4 weeks.)

Put the Pizza Together:

  • 1 cup marinara sauce (of your choice)
  • 1/2 to 1 cup mozzarella cheese (shredded)
  • 2 cups leftover bulgogi
  • 1 cup mushrooms (sliced, type of your choice)
  • 1 green bell pepper (diced)

Warm up the bulgogi if not already warm.  Spread marinara sauce on the pizza crust.  Top with everything else and about 1 cup of scallion kimchi (or more if desired).  Bake for 10 minutes until heated through.

Slice and enjoy!

Quick Tips


Kimchi is a Korean side dish made with vegetables and is known to be spicy and sour.  Traditionally, kimchi needs to “ferment” or “pickle” for a couple of days, but this variety uses scallions and is ready to eat right away.   The Scallion Kimchi is an excellent, but optional, topping for this pizza.  Keep in mind, the kimchi topping doesn’t add a lot of additional calories, but it does double the sodium.

Fish sauce can be found in the Asian section of the store.  Warning…this sauce doesn’t smell great (some say it smells like a wet cat…we think it smells like feet!), but it adds amazing flavor to recipes like this one!

Nutrition Information for one slice without optional kimchi


  • Calories: 245
  • Fat: 10.5 g
  • Saturated Fat: 3.5 g
  • Total Carbohydrate: 24 g
  • Cholesterol: 23 mg
  • Fiber: 4.5 g
  • Sugars: 5 g
  • Protein: 16 g
  • Sodium: 490 mg
(Recipe adapted from mjandhungryman.com (scallion kimchi adapted from the-chefs-wife.com))
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