Korean Pizza

Korean Pizza

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
MERRYMOBERRY
Recipe by  MERRYMOBERRY

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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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Reviews (7)

Rate This Recipe
sarakyong
29

sarakyong

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 to the mixture to give it a kick. It's mainly made as a snack and for gatherings. It's as popular as serving chips at a party. You don't have to add all those ingredients mentioned. Might be too much. Make what you'd like. I recommend carrots, cucumbers, and bean sprouts. (slice carrot and cucumber really thin, like spaghetti 2 inches in length) To make sure the middle is cooked, push the middle with the back of your spatula to flatten it out.

KOVEE84
9

KOVEE84

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 frozen veggies and cabbage (use napa cabbage) threw me off. Overall not what I'm used to, but it didn't miss the point either. I would omit the mixed veggies, use angel hair shredded cabbage and increase the green onions by 4 or 5.

LindaT
3

LindaT

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 since I knew anything larger would get trashed by my flipping skills. I made one, then popped it in a warm oven while I made the rest

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 233 cal
  • 12%
  • Fat
  • 7 g
  • 11%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 12.7 g
  • 25%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 663 mg
  • 27%

Based on a 2,000 calorie diet

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