My Grilled Pizza: Buldak | Korean Spicy Chicken
Updated: Apr 13
After creating that Vegan Korean BBQ Burger, I become more accustomed to Korean cuisine. Don't worry, when it comes to spiciness, I am still a pussy. LOL! With that being said, I decided to take things further with @chillibellasg's Korean Chili Paste and grilled pizza. Yes! The title says it all! Korean Spicy Chicken Grilled Pizza.
I in fact toned down the spiciness level quite a bit, well, quite a lot. You can of cos tone it down or amp up the spiciness level. I had seen recipes call for chicken thigh, but I prefer chicken breast as it is suitable to be on top of a pizza. I mean, the spicy sauce and cheeses are already rich and bold in texture and flavors; we will need something lean to pair with all the richness and boldness.
Perhaps that's why I am not a fan of greasy fatty meaty pizzas. When it comes to pizza toppings, less is always more. When you feel like the toppings aren't enuff, it is enuff. Remember the 95% to 5% rule that I always preach about? The dough is 95% and it has to taste good on its own; we have to find that 5% to go with the dough. Okay, enuff pizza talk, let's get grilling.
(Make 4 grilled pizzas)
Gochugaru, 1/4 Cup Adjust To Preference
@chillibellasg's Korean Chili Paste / Gochujang, 2 TBSP Adjust To Preference
Soy Sauce, 1 TBSP
Sesame Oil, 2 TBSP + More For Cooking & Grilling
Pure Honey, 1 TBSP
Garlic Finely Minced, 5 Cloves
Ginger Finely Minced, 1"
White Pepper, Pinch
Dried Mushroom Powder, Pinch
Smoked Sea Salt, Pinch
Chicken Breast Skinless Boneless Diced Into 1" Cubes, 2 Chicken Breasts
Grilled Pizza Dough, 4 Dough Balls
Low Moisture Mozarella Diced, A Good Handful
Scallions Finely Chopped, A Handful
Black Sesame, Pinch
Griddle / Grill Oven
Cast Iron Skillet / Pan
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
In a large mixing bowl, add chili flakes, chili paste, soy, oil, honey, garlic, ginger, pepper, mushroom and salt.
Mix until well combined.
Add in the diced chicken.
Massage and coat the chicken thoroughly with your hands.
*It is best if you are wearing gloves.*
In a skillet over medium heat, drizzle in some sesame oil.
Once the oil is heated up, add in the chicken mixture.
Immediately, rinse the bowl with 1/4 cup of warm water.
Pour the water mixture into the skillet with the chicken.
Cover and cook for 7 to 8 mins.
*Check at 5 mins mark to prevent any burning. The chicken breast should be cooked thru' with tender juiciness and not tough and dry.*
Remove from heat and set aside.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with sesame oil.
Grill until almost charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Spread the spicy chicken over the pizza dough evenly. When you think it is not enough, it is enough. Less is always more.
Sprinkle mozzarella over the top, distributing them evenly. Again, less is more.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and the bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately. scatter scallions and black sesame over the top.
Repeat the steps for the remaining pizzas.
Slice and serve immediately.
I'm still gonna rave about how good @chillibellasg's chilies are.
See what I meant by less is more? The toppings adhere to the dough properly.
To create this wonder "bend".