Kimchi Pizza intertwines the vibrant, tangy essence of traditional Korean kimchi with the comforting stretch of mozzarella, delivering a truly heartwarming fusion that speaks to food lovers everywhere. Imagine biting into a slice where zesty fermented cabbage dances playfully with gooey cheese and succulent bulgogi, creating a marriage of flavors that’s as bold as it is comforting. This innovative dish is gaining popularity in Korean fusion restaurants, particularly in urban hubs like Los Angeles and New York, often priced between $15 to $25 per pizza. For those following a keto diet, the keto Kimchi Pizza offers a delightful alternative without compromising on taste, making both versions a must-try for pizza enthusiasts.
Origin and Inspiration
The Kimchi Pizza is born from Korea’s centuries-old culinary tradition, where fermentation not only preserves vegetables but also enhances their flavors, adding a unique zing to any meal. Kimchi, often made from napa cabbage and flavored with garlic, ginger, and chili powder, is a staple that has found its way into modern cuisine in remarkable ways. By pairing this iconic side dish with the Italian favorite of pizza, culinary adventurers create a delightful fusion that resonates in diverse dining settings.
Much like Japan’s unique version of pizza, topped with seafood and mayonnaise, or Mexico’s adoption of pizza with spicy chorizo, Kimchi Pizza is a testament to the global love for blending culinary traditions. The keto adaptation captures the essence of the original by substituting high-carb crusts with alternatives made from almond flour or cauliflower, maintaining the beloved flavors while fitting into a low-carb lifestyle.
Nutrition Info (Per Serving)
Traditional Version
Calories: 480 kcal | Carbohydrates: 50g | Protein: 24g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 1100mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g
Keto Version
Calories: 380 kcal | Carbohydrates: 9g | Protein: 28g | Fat: 28g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 900mg | Potassium: 400mg | Fiber: 5g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients
- 1 cup kimchi, chopped
- 1 cup shredded mozzarella cheese
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 green onion, chopped
- Salt and pepper to taste
- Optional: 150g bulgogi beef, cooked
Traditional Version
- 1 pizza dough (store-bought or homemade)
Keto Version
- 1 keto pizza crust (almond flour or cauliflower-based)
Instructions
1. Prepare the Pizza Base:
Traditional Version:
Roll out your pizza dough on a lightly floured surface, aiming for your ideal thickness. Preheat your oven to 475°F (245°C), creating a perfect environment for a crispy crust.
- Keto Version:
Prepare your keto pizza crust using almond flour or cauliflower, ensuring its baked until slightly golden. The aroma of warm almond flour should fill your kitchen, setting the stage for deliciousness.
2. Sauté the Filling:
In a skillet, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant, roughly 30 seconds. Add the bulgogi (if using) and cook until it’s browned and caramelized, filling the air with an enticing savory smell. Finally, stir in the chopped kimchi and a splash of gochujang, cooking for an additional 2-3 minutes to meld the flavors flawlessly.
3. Assemble the Pizza:
Spread a thin layer of gochujang over the crust for an added flavor punch. Layer the kimchi-bulgogi mixture evenly across the base. Generously sprinkle the mozzarella cheese atop the filling, ensuring a delightful gooeyness that invites the senses.
4. Bake the Pizza:
Both versions: Carefully transfer your assembled pizza onto a baking sheet or pizza stone. Bake for 12-15 minutes until the cheese is bubbly and golden brown, and your kitchen is filled with irresistible aromas.
5. Garnish and Serve:
Once cooked, remove the pizza from the oven and sprinkle freshly chopped green onions on top. This final touch adds both color and a mild onion crunch. Slice and serve warm, ensuring you soak in the culinary fusion right from the start!
What Does It Pair Well With?
- Traditional Pairing: Enjoy your Kimchi Pizza with a glass of cold Asahi beer or a steaming bowl of miso soup for a comforting meal that feels personal and inviting.
- Keto Pairing: Pair your keto creation with a refreshing sparkling water accented with lime or a sugar-free iced tea, elevating the flavor profile while keeping carbs in check.
What is the Shelf Life?
- Traditional Version: Best enjoyed fresh, but stored in the fridge in an airtight container, it remains tasty for up to 2 days.
- Keto Version: The keto pizza can also be stored in the fridge, lasting for up to 3 days, maintaining its delightful flavors.
- Freezing: Both varieties can be frozen for up to 1 month. Thaw in the refrigerator before reheating, placing the pizza in the oven at 350°F (175°C) until hot.
Alternative Cooking Methods
- Grilling: For a smoky flavor, grill the pizza on a pizza stone over medium heat for about 8-10 minutes. The result is a crispy base with a delightful charcoal essence.
- Air Fryer: Prepare personal-sized pizzas in an air fryer at 350°F (175°C) for 5-7 minutes. This method offers a quick and efficient cooking solution while ensuring a crispy outcome.
Conclusion
Kimchi Pizza is not just a dish; it’s an experience that marries cultures, flavors, and cooking techniques into one beautiful creation. The balance between the tangy kimchi, the melted mozzarella, and, when added, the savory bulgogi, creates a dish that resonates with warmth and comfort. Whether you choose the traditional dough or the innovative keto crust, you are guaranteed a delightful taste sensation that’s as satisfying as it is unique. Invite your loved ones for a slice and relish in the joy of culinary fusion!
