Korean bulgogi pizza

Name: Korean bulgogi pizza
Prep time: 30 min
Cook time: 18 min
Total time: 4 h 43 min
Yield: 4 servings
Cuisine: Pan
Ingredients: 218 g King Arthur Bread Flour; 131 g water; 4.4 g salt; 1.1 g yeast; 11 g oil; 4 g sugar; 1 ball Pizza dough (see formula above) (One 30 cm round pan's worth); 20 ml Olive oil for the pan (The base fries in it, same as any pan pizza); 300 g Beef, thinly sliced (ribeye or sirloin); 60 ml Soy sauce; 20 g Sugar; 15 ml Toasted sesame oil; 3 cloves Garlic (Grated); 60 g Asian pear or apple (Grated — the enzyme tenderises the beef); 250 g Low-moisture mozzarella (Cubed, not shredded — pre-shredded is coated in starch); 80 g Shiitake mushrooms (Sliced); 70 g Green bell pepper (Sliced); 90 g Onion (Thinly sliced); pinch Toasted sesame seeds (For garnish); handful Scallion (Sliced, for garnish)

Marinated bulgogi beef with Papa John's Korea's shiitake, green pepper and onion, on a pan crust documented from Papa John's Korea and Domino's Korea, two Seoul chains that sell this pizza, with a from-scratch bulgogi marinade.

Recipe by Priya Patel · Published August 27, 2026

Prep + bake 48 min · Dough schedule 3 h 55 min · Total 4 h 43 min4 servings

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Bulgogi pizza is not an invention of this site — it is a standing menu item at two unrelated Seoul chains, and this recipe documents what each of them actually sells rather than guessing at a "Korean pizza" from scratch. King Arthur Bread Flour carries this pan crust the same way it carries every other pan recipe here: 12.7% protein is enough structure to hold a heavier, wetter topping load than a plain cheese pie, which this is — beef, three vegetables and a marinade-turned-sauce all going on the same base. If the load slides when you cut it, toppings sliding off is the first place to look; if the middle stays pale, see a soggy base.

Where this comes from

Two chains, two companies, two domains — the bar this site sets for calling something a documented style rather than an invented one, the same standard behind every recipe in the fusion collection. It is one of three Korean styles that clear that bar, gathered together at the Korea hub alongside sweet potato and potato pizza.

Papa John's Korea sells 프리미엄 직화불고기 (Premium Chargrilled Bulgogi) at pji.co.kr, a page that server-renders its full topping string rather than hiding it behind a script. It states: 불고기 소스, 모짜렐라 치즈, 표고, 청피망, 양파, 불고기 — bulgogi sauce, mozzarella cheese, shiitake, green pepper, onion, bulgogi. That is a complete, six-item composition, named on the page itself, archived on 2026-08-27.

Domino's Korea sells 리얼불고기 (Real Bulgogi) at web.dominos.co.kr. Its page states one line: #프리미엄 불고기 토핑이 듬뿍 — "premium bulgogi topping, generously." That is a tagline, not an ingredient list. The itemised topping and allergen breakdown sits behind a JS popup that neither a direct fetch nor the archived snapshot of that page renders, so nothing past "bulgogi topping, generously" can be attributed to Domino's. It confirms that bulgogi pizza is a real, standing product at a second, unrelated chain — it does not confirm a sauce, a cheese, or a vegetable.

What makes it that style

Three decisions define this pizza, each grounded in one of the two pages above rather than invented from nothing — though not every part of every decision is a quoted fact, as the first one below makes clear:

A bulgogi sauce base, not a tomato one. Papa John's names 불고기 소스 (bulgogi sauce) first in its list, ahead of the cheese, confirming what the base is built on. That this sauce is the same soy-sugar-sesame mixture used to marinate the beef is this recipe's reading of that list, not a confirmed fact — Papa John's lists 불고기 소스 and 불고기 (bulgogi) as two separate items, not one combined preparation.
Shiitake, green pepper and onion as the vegetable set. This trio comes from Papa John's item list specifically — Domino's page states nothing past its tagline, so the vegetables are attributed to the one chain that names them, not to "bulgogi pizza" in general.
Mozzarella, not a Korean cheese. Papa John's states 모짜렐라 치즈 (mozzarella cheese) directly. Nothing in either source points to a domestic Korean cheese standing in for it.

None of that extends to a marinade recipe — no chain publishes ratios for how its beef gets there, only that it arrives already bulgogi. The soy, sugar, sesame oil, garlic and grated pear below are standard home bulgogi practice, included here because a recipe needs a marinade to be cookable, not because either Seoul menu page prints one. If the cheese browns before the base is done, cheese burning before the base cooks covers the fix.

Flour: King Arthur Bread Flour (12.7% protein) — read the review

Dough Formula

Dough formula in grams and baker's percentage
Ingredient	Grams	Baker's %
Flour (12.7% protein)	218 g	100.0%
Water	131 g	60.1%
Salt	4.4 g	2.0%
Yeast	1.1 g	0.5%
Oil	11 g	5.0%
Sugar	4 g	1.8%

Makes 1 ball of ≈370 g

Ingredients

Dough

•1 ball Pizza dough (see formula above) — One 30 cm round pan's worth
•20 ml Olive oil for the pan — The base fries in it, same as any pan pizza

Bulgogi marinade

•300 g Beef, thinly sliced (ribeye or sirloin)
•60 ml Soy sauce
•20 g Sugar
•15 ml Toasted sesame oil
•3 cloves Garlic — Grated
•60 g Asian pear or apple — Grated — the enzyme tenderises the beef

Toppings

•250 g Low-moisture mozzarella — Cubed, not shredded — pre-shredded is coated in starch
•80 g Shiitake mushrooms — Sliced
•70 g Green bell pepper — Sliced
•90 g Onion — Thinly sliced
•pinch Toasted sesame seeds — For garnish
•handful Scallion — Sliced, for garnish

Instructions

1
Whisk the yeast into the flour. Add water at 30-32°C (86-90°F) and the olive oil, and stir with a spatula until no dry flour remains, about a minute.
💡 Warm water is the whole schedule. Cold tap water can add hours to a dough that otherwise moves on its own.
2
Sprinkle the salt over the top, cover the bowl, and rest 20 minutes before touching it again. Do four sets of stretch-and-folds in the bowl, 30 minutes apart, with a wet hand — four folds each set, grab an edge, stretch up, fold over, rotate.
3
Whisk the soy sauce, sugar, sesame oil, grated garlic and grated pear together. Set 90 g of this mixture aside in a separate bowl to use as the pizza sauce later, then toss the sliced beef in the rest and refrigerate at least 2 hours, ideally overnight.
💡 No chain publishes a bulgogi marinade recipe — this ratio is standard home bulgogi practice, not something either Seoul menu page states. It is the one part of this recipe that is a derivation rather than a documentation.
4
Cover the dough and leave at room temperature until airy, jiggly and roughly doubled, 1-1.5 hours after the last fold.
5
Pour the olive oil into the 30 cm pan and swirl it up the sides. Tip the dough in, turn it once to coat, and press it gently toward the edges.
💡 If it springs back before it reaches the rim, stop and wait 15 minutes. It will get there on its own.
6
Cover and proof in the pan 60-90 minutes, until the dough fills the pan and the surface is covered in small bubbles.
7
Heat the oven to 260°C (500°F) with a steel or stone on the lowest rack for at least 45 minutes.
8
Lift the beef out of its marinade, shaking off the excess, and stir-fry it in a hot pan for 2-3 minutes until just cooked through and caramelised at the edges. Do not crowd the pan or it will steam instead of browning.
9
Dimple the dough with oiled fingertips and brush the reserved marinade over it as the sauce, right to the edge. Scatter the mozzarella, then the bulgogi beef, mushrooms, green pepper and onion.
💡 The marinade is doing double duty — beef bath first, pizza sauce second. Papa John's page lists 불고기 소스 (bulgogi sauce) and 불고기 (bulgogi) as two separate items, not one combined mixture — that the sauce and the marinade are the same liquid is this recipe's reading of that list, not something either page states outright.
10
Bake 15-18 minutes on the steel, until the cheese at the rim is deep brown and the base lifts on a spatula with a stiff, crackling edge.
11
Slide onto a rack, scatter with sesame seeds and scallion, wait 5 minutes, then cut.
💡 Out of the pan immediately. Leaving it in traps steam and undoes the crisp bottom you just spent 18 minutes building.

Tips

→The marinade splits in two — most of it goes on the beef, a few spoonfuls are held back raw to brush on as sauce.
→Cube the mozzarella. Shredded cheese has anti-caking starch that goes greasy and grainy.
→A wetter topping load than a plain cheese pie means the base is doing more work — a well-heated steel matters more here than usual.

🎬

How to Make Korean bulgogi pizza

Video coming soon

Shop this bake

Flour
King Arthur Bread Flour
The first bag to buy if you bake in a domestic oven. At 12.7% protein with added amylase on the label it gives you chew and colour at 250 °C, which is exactly what an unmalted 00 will not.
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Ingredient
Polly-O Low Moisture Whole Milk Mozzarella
Thick enough to cube for a Detroit rim, where shreds burn to lace — and four ingredients against a coating of rice flour, cellulose and natamycin that no bake removes.
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Ingredient
SAF Instant Yeast
Instant, so it goes in dry with the flour: no warm-water step means no step at which the yeast can be cooked, which is where an active-dry dough most often dies.
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Equipment
Original Baking Steel
6.4 mm is the home compromise: enough stored heat to bake two pies back to back, in a slab that will never crack the way a cordierite stone eventually does.
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Equipment
Greater Goods Single Sensor Baking Scale
One model behind one listing, on the maker's own page: 5 kg (11 lb) of capacity, reading down to 1 g. What the listing sends is what the maker documents — rarer here than it ought to be.
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