Bulgogi Kimchi Pizza and Italian Korean Pasta

I’m sure you’ve heard of the now famous, “Bulgogi Burger,” a burger featuring Korean flavors. But have you ever tried Bulgogi Kimchi Pizza? If you haven’t, then I have the perfect recipe to turn your dull Italian-style dinner into something exciting and bold. I also have a recipe for an Italian Korean Pasta!

Bulgogi Kimchi Pizza and Italian Korean Pasta

Ingredients:

• 3-4 cups of pre-cooked bulgogi beef, chopped (recipe from episode 1)

• 2 cups, multi purpose flour and 2 cups, water for pizza base and 2 tbsp of olive oil

• 8-12 oz, cooked angel hair pasta or somen noodles

• 12 oz, kimchi salsa (recipe from episode 1)

• 3-4 oz, finely chopped sesame leaves

• 3-4 oz, finely chopped cilantro

• 1 cup, finely chopped red bell pepper (optional)

• 2-3 cups of skim mozzarella cheese

• ½ piece of fresh English cucumber, sliced

• 3-4 sheets of roasted seaweed, cut into thin strips

Pizza Sauce Ingredients:
• ½ cup of tomato ketchup

• 2 tbsp of kochujang sauce

• 2 tbsp of sesame oil

• 1 tbsp of Splenda for added sweetness (optional)

• 1 tbsp of freshly minced garlic

• Salt and pepper

Pasta ingredients:
• 8-12 oz, cooked Somen or angel hair pasta

• 2 tbsp of sesame oil

• 2 tbsp of soy sauce (or bulgogi sauce)

• 1 tbsp of Splenda or sugar

• 4-5 oz of kimchi salsa

• For garnishing: sliced cucumber, finely chopped cilantro, bell pepper and roasted sesame seeds

Directions:
• Prepare the pizza base in a bowl by mixing the flour, water and 1 tbsp of salt, creating a consistency of a pancake mix.
• Make the pizza sauce by mixing the PIZZA SAUCE ingredients.
• Next, heat up a skillet on medium-low heat and add 2 tbsp of olive oil.
• When the skillet’s heated, add the pizza base mixture, using a ladle, from the middle and spread the mixture in circle, thinly around the skillet. Cover for 1 minute.
• Spread the pizza sauce all over the pizza base, leaving 1/4 inch plain around the edges.
• Sprinkle mozzarella cheese, followed by bulgogi beef and kimchi and with more cheese on top. Cover with a lid for about 1-2 minutes.
• Move the pizza onto a plate and add the other toppings – finely chopped cilantro, sesame leaves and seaweed strips.
• To make the pasta, boil the angel hair pasta or somen noodles in a pot of boiling water with salt and rinse in cold water when cooked.
• Add the noodles in a large bowl and add the PASTA ingredients and mix well. Move the content onto a nice bowl and garnish with cucumber, chopped sesame leaves, cilantro and bell pepper.

Enjoy!

Make sure to tune into Cathlyn's Korean Kitchen: Korean Food Challenge this weekend on tvK24 Saturdays at 5:30pm and Sundays at 11am PST.

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity

Bulgogi-Kimchi Wrap served with Kimchi Salsa

We are all accustomed to wraps containing chicken, lettuce, and some sort of dressing. But have you ever tried one with a Korean twist? This wrap incorporates traditional Korean flavors in a not so traditional form.

Bulgogi-Kimchi Wrap served with Kimchi Salsa
Servings: 4

Ingredients:

1 lb of thinly sliced beef (sirloin or rib eye)

1 cup, short, multi-grain rice, ½ cup

1 yellow onion, sliced

8 sesame leaves

4 pieces of romaine or iceberg lettuce

6 oz of fresh shiitake or oyster mushroom

4 sheets of low carb tortilla wraps

10 oz of fresh cabbage kimchi and 10 oz of sautéed kimchi


Bulgogi Sauce (marinade) ingredients:

6 tbsp of low sodium soy sauce

3 tbsp of sesame oil

2 tbsp of freshly minced garlic

2 tbsp of freshly minced ginger

2 tbsp of lemon juice

4 oz of fresh pineapple/pear juice

3-4 tbsp of oligosaccharide


Kimchi Salsa ingredients

10 oz of fresh kimchi, chopped

2 tbsp of sesame oil

2 tbsp of lemon juice

1 cup of fresh cilantro, finely chopped

1 tsp of roasted sesame seeds

Directions:
• First, make the rice in a rice cooker or medium-sized pot (about 20-25 minutes). If using a pot on the stove, make sure to start in medium-high heat until it starts to boil. Then switch to medium heat and simmer for 8 to 10 minutes and cook for an additional 5 to 6 minutes on very low heat.
• Next, make the bulgogi sauce by mixing up all the ingredients under “Bulgogi Sauce” in a bowl. Put the sliced beef in a large bowl with sliced onion and mushroom. Pour the marinade over the beef and mix well. Set it aside for at least 20 minutes before cooking.
• Then, for the kimchi salsa, combine all the ingredients under “Kimchi Salsa” in a bowl and set it aside. Sautee the remaining kimchi in a skillet with 2 tbsp of sesame oil for 3-4 minutes.
• Cook the marinated bulgogi in a skillet or wok for about 3-4 minutes or until cooked.
• Make the wrap by placing 1-2 slices of romaine or iceberg lettuce over a tortilla wrap. Put some cooked rice over the lettuce. Add bulgogi and sautéed kimchi over the rice. Place two pieces of sesame leaves over the rice and then roll the wrap. Slice the wrap in 5 pieces and serve with additional bulgogi sauce and kimchi salsa with tortilla chips.

Enjoy!

Make sure to tune in this Saturday featuring chef Pam Schwartz at the Sur la Table. We'll be cooking up galbi chim (braised short ribs). Tune into tvk24 and Time Warner Cable on Saturdays at 5:30pm and Sundays at 11am PST.



Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity

Kochujang Beef Tostada with Shitake Mushroom Appetizer

Have you ever found yourself wanting one of those Korean-Mexican fusion tacos from those taco trucks that roam around the city, but they aren’t making a stop around your neighborhood anytime soon? Well look no further! I have a recipe for you that rivals those taco trucks, with a kick! The secret is in the kochujang sauce, making the beef in the Kochujang Beef Tostada spicy and savory. Serve it with a Shitake Mushroom Appetizer and you’ll never scramble around the city looking for some quick Korean-Mexican fusion fixes!

Kochujang Beef Tostada with Shitake Mushroom Appetizer
Servings: 2

Shitake Mushroom Appetizer

Ingredients:

5 cups of fresh shitake mushrooms
2 tbsp of olive oil
¼ cup of chicken broth
1 tsp of flour
1 tbsp of ketchup manis (Indonesian soy sauce)
1 tbsp of freshly minced garlic
1 tsp of white pepper
1 tbsp of dry sac sherry
1 tbsp of kochujang sauce
Chopped red and yellow bell peppers for garnish
6 slices of baguette

1. Break the shitake mushrooms in 4 pieces
2. Heat up a sauce pan and add the mushrooms
3. Add olive oil followed by chicken broth and let it soak into the mushrooms and deflate
4. Add other ingredients in the order and stir gently with a wooden spoon for a minute or two. Then pour dried sac sherry before flaming
5. Add kochujang sauce and stir before moving the content onto a plate
6. Garnish with chopped yellow and red bell peppers on top and serve with toasted baguette slices

Kochujang Beef Tostada
Ingredients:

6 oz of low fat ground beef
1 tbsp of olive oil
1 tbsp of soy sauce
1 tsp of garlic powder
1 tsp of cumin powder
1 tbsp of kochujang sauce
2 tbsp of sour cream
1 cup of shredded iceberg lettuce
½ cup of kimchi salsa
Finely chopped sesame leaves or cilantro

1. Cook the ground beef in olive oil in a wok or skillet
2. Add garlic, soy sauce, cumin and kochujang sauce and stir
3. When the beef is cooked, move onto a bowl
4. Place 2 pieces of tostadas onto a plate
5. Sprinkle the shredded lettuce followed by kochujang beef, kimchi salsa, sour cream and chopped sesame leaves on top

Tip: Try with taco shells!

Enjoy!

Want to participate on Cathlyn’s Korean Kitchen? Make sure to keep your eye out for your chance to vote for the winner of Top Chef Korean Food Challenge on buzz-KOREA. We begin filming tomorrow!

More information on the event here.

Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity