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Jump To Recipe Jump To Video After creating the Singapore chili crab fried pizza, I couldn't resist the urge to make this version, and I'm incredibly glad I did! The harmonious blend of the sauce and crab atop the fried pizza dough is a true culinary delight, a perfect match that feels like it was meant to be. Sometimes I even fantasize about running a food store selling both open-faced toasts and fried pizzas – that's how much I adore this combination. Speaking of fried pizza, my fascination with it goes back over a decade. Long before I saw others travel to Naples to relish their share of pizza fritta, I stumbled upon the concept myself. It was during those moments when I craved the taste of wood-fired oven-style pizza, something that was quite hard to replicate in my own kitchen. So, I tried frying pizza dough on a whim. As I savored the results, I couldn't help but think that this culinary concept must have roots somewhere in Italy. And indeed, after some research, I was proven right. Fried pizza, known as pizza fritta, traces its origins back to Naples, Italy – the very birthplace of pizza. The intriguing part is that fried pizza emerged from practicality; it was a solution for those who couldn't afford wood-fired ovens. This intriguing piece of pizza history has sparked my creativity, and you can expect more fried pizza recipes to come your way. But for now, let's dive into crafting this delectable recipe. Gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Make 2 pizzas) Unsalted Butter, 1 TBSP High Quality Crab Meat Fresh or Frozen, 2 TBSP My Multi-Purpose Pizza Dough , 2 Dough Balls / 150g Each Rapeseed / Sunflower / Canola / Peanut Oil, For Frying Singapore Black Pepper Crab Sauce Homemade , For Spreading Gruyere Freshly Shredded, A Pinch Low Moisture Mozzarella Freshly Shredded, A Pinch Parmigiano Reggiano Freshly Grated, A Pinch Scallions Coarsely Chopped, A Handful Fresh Lime Zest, 1 Lime Equipment: Dutch Oven / Deep Fryer Cast Iron Skillet / Pan Oven Directions: Please visit my “ Singapore Black Pepper Crab " page for the recipe. Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. In a skillet over medium heat, add butter. Once the butter starts to melt, add in the crab meat. Sear until lightly cooked thru'. Remove from heat and set aside. Preheat the oven to the highest temperature setting or set it to broil. If you have baking steel , use it. If not, you can use an inverted baking tray. Prepare a dutch oven or a deep fryer with at least 3 inches of oil. *Insert a wooden chopstick into the oil. If bubbles are forming around the tip of the chopstick, the temperature of the oil is ready.* After shaping the pizza dough (as shown in the recipe video), gently and carefully, drop the pizza dough into the oil away from you. Deep fry until the bottom is golden brown. Carefully flip the pizza dough. Deep fry until golden brown on the other side as well. Carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil. Spoon and spread the black pepper sauce over the pizza dough. Grate the 3 cheeses over the top. Top the pizza off with small dollops of the seared crab meat. Wack into the oven and broil until the cheese has melted. *Keep an eye on it, as the pizza will get burned very fast.* Carefully remove from the oven and transfer onto a serving plate. Garnish with some scallions and lime zest. Slice and serve immediately. Repeat the steps for the remaining pizza. Mama Mia... Heavenly... Recipe Video:

Jump To Recipe Jump To Video Continuing my culinary journey with the leftover sauces from my Black Pepper Crab and Chili Crab ventures, I decided to acquire more crab meat and embark on this new recipe. If you've already caught a glimpse of my Black Pepper Crab and Chili Crab Fried Pizzas, and the idea of making pizza dough feels a bit overwhelming, then this recipe is your ultimate shortcut. Black Pepper Crab... Imagine indulging in a scrumptious crab-packed brunch without the need for extensive prep. This dish offers a hassle-free way to satisfy your crab cravings. And the best part? It's remarkably straightforward to assemble. I've even crafted two delectable variations of Singapore's beloved crab dishes, right on a bed of toast: Black Pepper and Chili Crab. Or Chili Crab... Personally, the Black Pepper rendition takes the crown for me. Without further ado, let's delve into the recipe and savor the goodness! Ingredients: (Serve 4) Stale Baguette, 2 Loaves Singapore Black Pepper Crab Sauce Homemade , 125g High Quality Crab Meat, 40g + 40g Gruyere, For Grating Low-Moisture Mozzarella, For Grating Parmigiano Reggiano, For Grating Singapore Chili Crab Sauce Homemade , 125g Coriander Finely Chopped, For Garnishing Fresh Lime Zest, For Garnishing Equipment: Oven Sauce Pot Directions: Please visit my " Singapore Black Pepper Crab " page for the recipe. Please visit my " Singapore Chili Crab " page for the recipe. Preheat oven to 190 degrees celsius or 375 fahrenheit. Soak the stale baguette with water. Transfer to a baking tray lined with parchment paper. Wack into the oven and bake for 10 to 12 mins or until the baguette is soft and crispy. Remove from oven and set aside to cool down slightly. *At this point turn the oven setting to broil.* *You can skip the above steps if you are using fresh bread.* Slice the baguette into halves lengthwise. Press the baguette down gently with the baking tray. Transfer the black pepper crab sauce to a sauce pot. Grate the 3 cheeses over the sauce and turn the heat up to medium. Stir until the cheeses have melted. Add in 40g of crab meat. Stir to combine well and cook for 2 to 3 mins. Spread the mixture onto the baguette. Repeat the process with the chili crab sauce as well. Wack into the oven and broil for 6 to 8 mins. Remove from the oven and immediately garnish with coriander and lime zest. Serve immediately. This is Mama Mia... I still think this is better and I probably can eat this every day... Recipe Video:

Jump To Recipe Jump To Video So, I had some extra crab meat lying around and a bunch of leftover sauces from my Black Pepper Crab and Chili Crab adventures. I thought, why not put them to good use with some amazing fried rice? And not just any fried rice – I went all out and created two different versions of crab fried rice. Because, you know, why settle for just one when you can have two? Black Pepper Crab... The secret to crafting an exceptional fried rice dish lies in the texture of the rice itself. Utilizing rice that has been cooked and then cooled in the fridge overnight results in rice that's perfectly suited for stir-frying. The overnight resting process creates rice grains that may appear clumped together; fear not, for during the cooking process, these can be easily separated apart. Chili Crab... Coating the rice thoroughly with the chosen sauce is another essential step. A continuous stir-fry will ensure each grain is enriched with flavor. In Chinese restaurant kitchens, skilled chefs prepare fried rice in scorching hot woks, a technique honed over years of practice. At home, a skillet works just as well, though if you're up for it, a wok can offer an authentic touch. So, without further ado, let's dive into the recipe and unleash the flavors! Beautiful handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP Red Onion Thinly Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Cooked Rice Chilled Overnight, 150g Singapore Black Pepper Crab Sauce Homemade , 65g Or Singapore Chili Crab Sauce Homemade , 65g Egg, 1 (Optional) High Quality Crab Meat, 50g Toasted Sesame Oil, 1 TBSP Nori Flakes, For Garnishing Sunny Side Up, To Serve (Optional) Equipment: Cast Iron Skillet / Pan Directions: Please visit my " Singapore Black Pepper Crab " page for the recipe. Please visit my " Singapore Chili Crab " page for the recipe. In a skillet over medium heat, add oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Add in the overnight cooked rice. Break into fine pieces with a spatula. Saute until well combined. Add in the sauce and a splash of a simple stock. Deglaze and saute until the rice is coated well with the sauce. If you are using an egg , push the rice mixture to 1 side of the skillet. Crack in an egg and saute until cooked thru'. Pull the rice back in and saute until well combined. Add in the crab meat and continue sauteeing until the crab meat is cooked thru'. Remove from heat and drizzle in the toasted sesame oil. Garnish with some nori flakes. Give it a final saute. Transfer to a serving bowl. Top it with a Sunny Side Up if desired. Mama Mia... Eggcellent... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I'm not usually one to boast, but after receiving requests for more ideas on how to use the watermelon rind kimchi I shared a couple of weeks ago, I couldn't resist diving into some Korean-inspired kimchi recipes. This was the first creation that came to mind. As autumn approaches, it's the perfect addition to a chilly, snug day. I'm crafting a miso-based stock from scratch, although you can certainly skip this step and opt for store-bought chicken or vegetable stock. Yet, I assure you, if you put in the effort to make your own, the results will be well worth it. As for the protein, you've got options – pork belly, ground pork, chicken, or even a vegan twist with mushrooms. In my rendition, I'm using ground beef, but feel free to cater to your own taste buds. Want to take a shortcut? Store-bought kimchi works too. The final dish boasts a delightful mix of spiciness, tanginess, and umami. I enjoy serving the stew with fresh udon, but if you prefer, you can skip the noodles and let the stew shine atop a bed of rice. As always, the choice is yours. So, without further ado, let's dive into crafting this mouthwatering recipe. I am using this amazing handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 4) Simple Stock: Water, 1L Miso Paste, 1 TBSP Dried Anchovies, 1 TBSP Kombu, 1 White Radish Coarsely Sliced, 1 Stew: Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Ground Beef, 125g or Ground Pork, Pork Belly or Chicken Watermelon Rind Kimchi Homemade Finely Sliced, 250g or Kimchi Homemade Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Gochugaru, 1 TSP Adjust To Preference Gochujang, 1 TBSP Adjust To Preference Silken Tofu Coarsely Sliced, 300g Scallions Coarsely Sliced, A Handful Toasted Sesame Oil, 1 TBSP Fresh Udon, For Serving (Optional) Or Handmade Noodles Homemade Eggs, For Serving (Optional) Equipment: Cast Iron Pot / Heavy Pot Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " Volcano Handmade Noodles " for the handmade noodles recipe. Prepare the simple stock. In a sauce pot over medium heat, add water and miso paste. Stir to dissolve the miso paste. Add in the anchovies, kombu and radish. *I also like to add in all the vegetable scraps.* Bring it up to a simmer. Continue cooking for 5 to 8 mins. Remove from heat, cover and steep for 10 mins. After 10 mins, drain and discard the residue. Set aside until ready to use. Prepare the stew. In a skillet over medium heat, add sesame oil. As soon as the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Followed by ground beef. Saute until lightly browned. Add in the kimchi and kimchi brine. Saute until well combined. Transfer this mixture to the prepared stock. *I like to deglaze the skillet with some of the stock as well.* Bring it up to a simmer. Add in tofu and stir gently to combine well. Turn the heat down to low. Cover and cook for 10 to 15 mins or until the stew is slightly reduced. If you prefer a more soupy consistency, you can cook for about 8 mins. But if you prefer a thicker stewy consistency, cook further and reduce to your desired consistency. *Stir occasionally to prevent burning.* Final taste and adjust for seasonings for salt and pepper. You can serve this as it is with some drizzling of toasted sesame oil and garnish with some scallions. But I like to cook this with some fresh udon. I also like to crack a fresh egg onto my serving bowl and add the hot udon kimchi stew over it. Garnish with some scallions and a drizzle of toasted sesame oil. Serve immediately. Slurplicious... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: I did mention that more Korean-inspired kimchi recipes were on the horizon, and true to my word, here's another one. I've had a version of this dish at a Korean restaurant in Singapore, but it left me underwhelmed. That disappointment became the catalyst for me to reimagine this dish in my own unique way. Once again, the protein choice is yours to make. Whether it's meat or a finely minced mushroom alternative for a vegan twist, the kitchen is yours to explore. The key lies in using firm tofu and delicately placing it directly onto the serving plates before steaming. This precaution is vital as the tofu can become quite delicate once it's been steamed. Believe me when I say that my daughter and I polish off this dish within minutes. The flavors are incredibly satisfying, and it would be a missed opportunity not to try this recipe. It's simple, straightforward, and delivers fantastic taste. Give it a shot; you won't regret it! Gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Ground Beef / Pork / Chicken, 250g Or Finely Minced Shiitake Mushrooms Gochugaru, 1 TBSP Adjust To Preference Gochujang, 2 TBSP Adjust To Preference Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Soy Sauce, 2 TBSP Sesame Oil, 1 TBSP Sea Salt, Pinch Black Pepper, Pinch Garlic Powder, Pinch Firm Tofu, 300g + 300g Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Garlic Finely Minced, 3 Cloves Watermelon Rind Kimchi Homemade Finely Sliced, 180g or Kimchi Homemade Scallions White Parts Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling White & Black Sesame Seeds, Pinch Scallions Green Parts Coarsely Sliced, A Handful White Soy Sauce, For Drizzling Equipment: Steamer Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. In a large bowl, add ground beef, gochugaru, gochujang, kimchi brine, soy sauce, sesame oil, salt, pepper and garlic powder. Mix until well combined. Cover and marinade in the fridge for at least 4 hrs to overnight. *I would advise you to unmold the tofu onto 2 individual plates you will serve with. This is because the tofu would be too fragile to transfer after steaming.* Cook the tofu in the steamer for 6 to 8 mins. The tofu will release loads of liquid after steaming. As carefully as you can, discard the liquid. Set the tofu aside until ready to use. You can do this while the tofu is steaming: In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the onion. Season with salt and pepper. Saute until lightly caramelized. Add in garlic and saute until aromatic. Add in the kimchi and saute until well combined. Followed by the marinated beef. Saute until well combined and until the beef is cooked thru' or slightly browned. Add in the white parts of the scallions and saute until well combined. Taste and adjust for seasonings. Remove from heat. Add in toasted sesame oil and seeds. Give it a final stir. Top the tofu with this beef mixture. Garnish with more sesame seeds, green parts of the scallions, toasted sesame oil and white soy sauce. Serve immediately. Mama Mia... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Honestly, cold noodles were never on my radar. It felt a bit peculiar, considering noodles are usually savored fresh off the stove. Cold noodles felt like an unconventional twist. But curiosity got the better of me, and I ventured into uncharted culinary territory. Let's be clear – this isn't your typical Memil-guksu. It's more of my take on Korean-inspired noodles with a dash of kimchi flair. The true blue Memil-guksu will be on my to-do list, promise. By the way, did you know that in Korean, Soba goes by the name Deulgireum Makguksu? It's a type of Memil Guksu, where Memil stands for buckwheat and guksu for noodles. I'll admit, these cold noodles might just be my antidote to the relentless heat. Imagine a bowl of tangy, spicy, savory goodness with a subtle hint of sweetness – all chillingly refreshing. Don't just take my word for it; you've got to dive in and experience it yourself. Ready to embark on this cooling culinary adventure? Let's roll up our sleeves and dive into the recipe. I am using this gorgeous handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 1) Soba, 100g Sea Salt, Pinch White Soy Sauce, For Drizzling Scallions Coarsely Sliced, For Garnishing Soy Eggs Homemade , For Serving (Optional) Sauce: Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Soy Sauce, 1 TBSP Kimchi Brine / Mirin / Rice Vinegar, 1 TBSP Pure Honey, 1/2 TBSP Light Muscovado Sugar, 1/2 TBSP Toasted Sesame Oil, 1 TBSP + More For Drizzling White Sesame Seeds, 1 TSP Black Sesame Seeds, 1 TSP Watermelon Rind Kimchi Homemade Finely Chopped, 75g or Kimchi Homemade Equipment: Pot Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " Soy Eggs " for the recipe. Cook soba as per packaging instructions. Just when the soba is al dente, remove from heat. Immediately drain and rinse under running water to stop it from cooking further. Place onto a plate and set it aside until ready to use. Prepare the sauce. Mix everything in a large bowl until well combined. Add in the cooled soba noodles. Toss and combine well, making sure the noodles are well coated. Transfer to a serving bowl. Drizzle more toasted sesame oil and some white soy sauce over the top. Garnish with some scallions. Serve immediately with some soy eggs if desired. I will be slurping away... I don't think 1 serving is enuff... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: After my delightful encounter with kimchi cold soba, my curiosity about noodles has only grown. Stir-frying seemed like the next delicious frontier. I basically took a cue from the kimchi cold soba's ingredient list (for the sauce) and let my culinary instincts take over. For an extra burst of flavor, I introduced bacon into the mix. But hey, if you're steering the vegan course, shiitake mushrooms make an excellent swap, complemented by vegan-friendly alternatives. Now, if you're venturing down the vegan path, a dash of liquid smoke will kick the flavors up a notch. Plus, don't hesitate to toss in cabbage, carrot, or bak choy – it's your taste buds' call. In a nutshell, this dish is a bowl of pure satisfaction. Whipping it up is a breeze, so no excuses – you've got all you need to craft this flavor-packed stir-fry. Time to dive into the recipe and let the magic happen in your kitchen! I am using this wonderful handmade dinnerware from KRA Sanctuary . Ingredients: (Serve 2) Sauce: Gochujang, 2 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Soy Sauce, 1/2 TBSP Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Pure Honey, 1/2 TBSP Light Muscovado Sugar, 1/2 TBSP Garlic Powder, Pinch Udon Stir Fry: Sesame Oil, 2 TBSP Red Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Garlic Finely Minced, 3 Cloves Bacon Finely Diced, 3 Slices Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Fresh Udon, 200g Scallions White Parts Only Coarsely Sliced, A Handful Toasted Sesame Oil, For Drizzling Soy Eggs Homemade , For Serving (Optional) Scallions Green Parts Only Coarsely Sliced, For Garnishing White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Roasted Seaweed Crushed, For Garnishing Equipment: Pot Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " Soy Eggs " for the recipe. Prepare the Sauce Mix all sauce ingredients in a large bowl until well combined. Set aside until ready to use. Stir-Fry the Base In a skillet over medium heat, add sesame oil. Once hot, add onion and season with salt and pepper. Sauté until lightly caramelized. Add garlic and cook until aromatic. Add bacon and cook until browned and crispy. Stir in the kimchi and sauté until well combined. Boil the Udon In a pot over medium heat, add water and season with salt. Bring to a simmer and add fresh udon noodles. Cook for about 1 minute or until noodles float. Drain and add noodles to the skillet along with the sauce. Finish the Dish Sauté everything until the udon is well coated in the sauce. Taste and adjust seasoning as needed. Remove from heat and stir in white parts of scallions. Drizzle toasted sesame oil over the top. Serve Transfer to serving bowls. Top with soy eggs if desired. Garnish with scallion greens, sesame seeds, and roasted seaweed. Serve immediately. Mama Mia... I guess I will finish up the 2nd serving as well... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I was initially in the dark about the existence of kimchi pancakes. Imagine my surprise when I discovered not just one, but two different types: Kimchi-buchimgae and Kimchi-jeon. I'm still unraveling the nuances between the two, but what I do know is that Kimchi-buchimgae involves more ingredients than just kimchi. This recipe is a breeze—pretty straightforward, if you ask me. The key to nailing it lies in maintaining a somewhat lumpy batter. This texture ensures the batter won't spread too thinly when you pour it into your cooking surface. Speaking of which, I opted for a small pan to achieve perfectly round discs, but feel free to use a skillet if you're not concerned about the shape. To complete the dish, a sauce is typically served alongside. Whether you choose to drizzle it over the pancakes or use it for dipping is entirely up to you. Either way, you'll end up with a stack of tangy, spicy, and mouthwateringly savory pancakes. So, without further ado, let's jump right into the recipe. Ingredients: (Serve 4) Pancakes: Unbleached All Purpose Flour, 125g Cornstarch / Potato Starch, 30g Sea Salt, Pinch Garlic Powder, Pinch Gochugaru, 1 TSP Adjust To Preference Gochujang, 1 TBSP Adjust To Preference Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Egg, 1 Cold Water, 240g Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Scallions Coarsely Sliced, A Handful Red Onion Finely Minced, 1 Bacon Coarsely Diced, 90g Sesame Oil, For Cooking Scallions Green Parts Only Coarsely Sliced, For Garnishing White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Sauce: Soy Sauce, 1 TBSP Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Pure Honey, 1 TBSP Black Pepper, Pinch Equipment: Cast Iron Skillet / Pan Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Prepare the pancakes. In a large bowl, add flour, cornstarch, salt, garlic powder, gochugaru, gochujang, kimchi brine and egg. Mix until well combined or until crumbly. Add in the cold water and continue mixing until batter forms. It is okay if there are some small lumps. Add in kimchi, scallions, onion and bacon. Mix until well combined. I am using a small pan to get perfectly round discs. You can do this on a skillet if you do not mind unevenness. Brush sesame oil onto a hot pan or skillet over medium heat. Add a ladle of that batter onto the pan or skillet. Once the edges start to cook and the bottom is browned, flip and continue cooking for about 1 to 2 mins. Transfer onto serving plates. Repeat the process for the remaining batter. Prepare the sauce. Combine everything in a small bowl. Drizzle the sauce over the pancakes, or you can dip the pancakes into the sauce. Garnish with some scallions, white and black sesame seeds. Serve immediately. I am literally drooling again just by staring at the photos... Mama Mia... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: Who ever imagined that kimchi, a staple in Korean cuisine, could claim a spot as a pizza topping? But once you think about it, it's a culinary match made in heaven. Seriously, it might just dethrone pineapple as the most controversial yet delicious topping. I stumbled upon this revelation during one of my kitchen experiments, and let me tell you, it was like striking gold—no bragging intended, just a happy accident! Just before baking in the oven ... . Now, here's where things get even more exciting: I didn't expect that the unique flavors of gochujang and gochugaru would blend so harmoniously with my homemade tomato sauce. Add a splash of kimchi brine to the mix, and you're not just elevating the sauce—you're launching it into another gastronomic stratosphere. Quick tip: Be sure to thoroughly drain your kimchi to prevent any excess moisture from compromising the integrity of your pizza dough. In the hypothetical scenario where I open my own pizzeria, I'd be serving up pan pizzas instead of the traditional wood-fired variety. Maybe it's the comforting memory of digging into Pizza Hut's Pan Pizzas as a kid, which felt like the epitome of gourmet dining back then. So, ready to experience this fusion masterpiece for yourself? Let's get this culinary party started and dive right into the recipe! Ingredients: (Make 2 pizzas) My Multi-Purpose Pizza Dough , 2 Dough Balls / 250g Each Sesame Oil, For Greasing Tomato Sauce Homemade , 1 Recipe Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Kimchi Brine / Rice Vinegar / Mirin, 2 TBSP Watermelon Rind Kimchi Homemade Finely Chopped, 200g or Kimchi Homemade Garlic Finely Minced, 5 Cloves Bacon Coarsely Diced, A Handful Low Moisture Mozzarella Parmigiano Reggiano Toasted Sesame Oil Pure Honey Black Sesame Seeds Scallions Coarsely Sliced Equipment: Cast Iron Skillet 10" Oven Directions: Please visit my “ How To Make Tomato Sauce " page for the recipe. Please visit my “ My Multi-Purpose Pizza Dough ” page for the dough recipe. Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Lightly grease the skillet with some sesame oil. Place pizza dough onto the center of the skillet and stretch it out slightly. Cover and set aside for 1 hr. Preheat the oven to the highest temperature setting or set it to broil. After 1 hr, stretch out the dough again, to the sides of the skillet this time. Cover and set aside for another hr. While the dough is resting, add tomato sauce, gochujang, gochugaru and kimchi brine to a large bowl. Mix until well combined. Set it aside until ready to use. Next, transfer the kimchi to a sieve over a bowl. Set it aside to drain. After 1 hr, spoon and spread the tomato sauce mixture over the pizza dough covering it entirely. Top the pizza with some of that drained kimchi, garlic and bacon. Followed by some pinches of mozzarella and freshly grated parmigiano. Wack into the oven and broil until the dough is baked (top and bottom) and the cheese has melted. *If the top cooks faster than the bottom, shift the rack to the bottom of the oven. Place a baking tray on the upper rack above the skillet to prevent the top from cooking further.* Carefully remove from the oven and drizzle some toasted sesame oil and honey over the top. Sprinkle some sesame seeds and scallions over the top as well. Slice and serve immediately. Repeat the steps for the remaining pizza. I have no word... Heavenly... Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: How are you all enjoying this kimchi-centric series? I've been toying with the idea of dedicating an entire E-Cookbook to our fermented friend—what do you think? Regardless, I plan to wrap up this series with a culinary fireworks show. Prepare yourselves! Now, onto the dish: Sure, you could go the traditional route and whip up some kimchi fried rice, but I've got something a little different in mind. After all, I've already shared a Kimchi Fried Rice recipe with you recently. Personally, I'm all about that baked rice life, where scraping the crispy edges off the pan becomes its own little pleasure. I'm taking this dish to the next level by topping the baked rice with bok choy, creating a global fusion extravaganza. Picture this—a blend of Spanish flair (let's give a nod to Arroz al horno, often considered the genesis of baked rice), Korean zest, and a dash of Chinese influence. The result is nothing short of a culinary masterpiece (don't mind me bragging). Enough chit-chat; let's get cooking! Ingredients: (Serve 4) Baked Rice: Jasmine Rice, 60g Barley, 20g Sesame Oil, 2 TBSP Garlic Finely Minced, 5 Cloves Scallions (White Parts Only) Coarsely Sliced, A Handful Sea Salt, Pinch Black Pepper, Pinch Millet, 5g (Optional) Amaranth, 5g (Optional) Watermelon Rind Kimchi Homemade Finely Chopped, 150g or Kimchi Homemade Kimchi Brine / Mirin / Rice Vinegar, 2 TBSP Gochujang, 1 TBSP Adjust To Preference Gochugaru, 1 TSP Adjust To Preference Kewpie Mayo, 1 TBSP Soy Sauce, 1 TBSP Chicken Stock Homemade , 240g Eggs, 2 Bok Choy (Optional): Bok Choy, 200g Oyster Sauce, 2 TBSP Soy Sauce, 2 TBSP ShaoXing / HuaTiao / Sherry Wine, 1 TBSP Pure Honey, 1 TBSP Cornstarch, 1 TBSP Garlic Finely Minced, 1 Clove Garnishes: Toasted Sesame Oil, For Drizzling Black Pepper, Pinch White Sesame Seeds, For Garnishing Black Sesame Seeds, For Garnishing Roasted Seaweed Crumbled, For Garnishing Equipment: Cast Iron Skillet / Pan Oven Sauce Pot Directions: Please visit, " How To Make Vegan Kimchi " or " Watermelon Rind Kimchi " for the recipes. Please visit, " How To Make Chicken Stock " page for the recipe. Prepare the Grains and Aromatics Wash rice and barley together until water runs clear (3 to 5 times). Set aside. Preheat oven to 230°C (450°F). In a skillet over medium heat, add sesame oil. Sauté garlic and scallions with salt and pepper until aromatic. Add rice, barley, and kimchi. Sauté to combine. Stir in millet and amaranth, if using. Make the Sauce and Assemble for Baking In a small bowl, combine kimchi brine, gochujang, gochugaru, mayo, and soy sauce. Pour the sauce into the skillet. Sauté until well combined. Add stock and stir well. Bring to a simmer. Taste and adjust seasoning with salt and pepper. Remove from heat and bake in the oven for 30 minutes. Prepare the Bok Choy (Optional) Wash bok choy thoroughly. Blanch in simmering water for 30 seconds. Transfer to a mixing bowl. In a small bowl, mix 120g of blanching liquid with oyster sauce, soy, Shaoxing wine, honey, and cornstarch. Return to the heat and stir until thickened. Add garlic and stir to combine. Pour sauce over bok choy. Toss well and set aside. Finish the Baked Rice Once rice is baked, remove from oven (but keep it running). Create 2 cradles in the rice. Crack eggs into glasses and gently slide them into the cradles. Return to oven and bake for about 5 minutes, until egg whites are just set. Remove from oven. To Serve Garnish rice with bok choy and sauce. Drizzle with toasted sesame oil. Sprinkle with black pepper, sesame seeds, and seaweed. Serve immediately. Eggcellent... I can have the entire skillet to myself, but I will be making my 2 daughters very angry... Recipe Video: This recipe is featured in my ECookbook: