Description
A delicious fusion of Korean flavors on flatbread, topped with ground beef, mozzarella, and a sweet soy drizzle.
Ingredients
Scale
- 1 lb (450g) ground beef
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon black pepper
- 1 teaspoon sesame seeds
- 4 pieces flatbread (naan, pita, or any preferred style)
- 1 cup shredded mozzarella cheese
- 1 cup shredded carrots
- 1/2 cup sliced green onions (scallions)
- 1/2 cup sliced bell peppers (red or yellow for color)
- 1/4 cup soy sauce (for the Sweet Soy Drizzle)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (for the Sweet Soy Drizzle)
- 1 teaspoon cornstarch mixed with 1 tablespoon of water (optional, for thickening)
Instructions
- In a large skillet over medium heat, add 1 tablespoon of vegetable oil. Once hot, add the minced garlic and ginger. Sauté for about 2 minutes until fragrant but not burnt.
- Next, increase the heat to medium-high and add the ground beef. Cook for 5-7 minutes, breaking it up with a spatula. It’s done when no pink remains and the meat has browned nicely.
- Reduce the heat back to medium and stir in 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of sesame oil, 1 tablespoon of gochujang, and 1 teaspoon of black pepper. Cook for an additional 3-4 minutes until the sauce thickens slightly and coats the beef.
- While the beef mixture is cooking, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Lay out your 4 pieces of flatbread on the prepared baking sheet. Evenly distribute the beef mixture over each flatbread, followed by 1 cup of shredded mozzarella cheese, 1 cup of shredded carrots, 1/2 cup of sliced bell peppers, and 1/2 cup of sliced green onions. Make sure to leave some room at the edges for a crispy crust.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and golden, and the edges of the flatbread are crisp.
- While the pizza is baking, prepare the sweet soy drizzle. In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey (or maple syrup), 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Heat over low for about 3-4 minutes, stirring occasionally until heated through. If you want a thicker drizzle, mix 1 teaspoon cornstarch with 1 tablespoon of water, add it to the saucepan, and stir until thickened.
- Once the pizza is done, remove it from the oven and drizzle the sweet soy sauce over the top. Sprinkle with 1 teaspoon of sesame seeds for added crunch and flavor. Let it cool for a minute or two before slicing.
Notes
- This recipe can be easily customized with your favorite vegetables or toppings.
- For a vegetarian version, substitute ground beef with a plant-based meat alternative.
- Gochujang can be adjusted based on your spice preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg