Korean Pizza

Korean Pizza


"I got this recipe from my Korean friend. He says it's a really popular snack food in Korea and even though it looks more like a crepe, they call it pizza. It's very versatile and you can add pretty much anything you like to it, as long as it's chopped small enough."


40 m servings 233 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
  2. Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce.
  3. To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.
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  1. 9 Ratings


I didn't make your recipie, but I know what it is. In Korean, it's called "pu-ching-geh." It's not pizza as we know it, think of it more like a healthy pancake. My mom adds some hot pepper paste...

I grew up calling it Korean pancake but its technical name is bin-dae-dok (that's probably not how its spelled). This is a very complicated recipe with a lot of different ingredients; the froze...

Loved this! I used red onion insterad of shallot, and instead of crab and tofu, added cooked chicken. I used crushed red pepper flakes in the dipped sauce. I made these in a small omelette pan s...

Maybe it was because i made some substitutions, but this just didn't come out good at all. The pancake fried up nice and golden brown on the first side, but the second side had trouble cooking....

Yum! I added some chopped up kim chee in and it was really great As for the runnyness, I just made sure it was spread out and turned the heat lower and cooked it longer...viola! By the third one...

i haven't made this recipe. but it is very similar to a vietamese recipe called banh xeo or vietnamese pancake. except we don't use tofu in it.

I added some garlic, ( BIG GARLIC FAN) and it was delicious! Something different for a change. Thank you for the recipe.

They were still doughy around the veggies. Cooking time way too long for the outcome.