If you’ve ever wanted to take your pizza night to the next level, this Fusion Korean Pizza with Pickles and Sweet Corn is your ticket to flavor town. This isn’t your average pepperoni pie—we’re talking about a bold and unexpected mashup of spicy, sweet, tangy, and umami-packed ingredients inspired by traditional Korean food and street-style snacks. With chewy dough, creamy mozzarella, tangy pickles, sweet corn, and a gochujang-based sauce that hits you with a gentle burn, this recipe is an exciting spin on both Asian pizza and Korean dinner ideas. Whether you’re deep into exploring Korean recipes authentic or just dipping your toe into Korean easy recipes, this one checks all the boxes. Think of it as a sweet and spicy kimchi pizza with a Korean BBQ twist—and it might just become your new favorite Friday night meal.

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Fusion Korean Pizza with Pickles and Sweet Corn

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer, Main Course

Cuisine Korean, Western

Servings 2 (generously), or 4 if served as part of a spread

Equipment

Pizza Stone or Baking Sheet A pizza stone gives the best crust, but a sturdy baking sheet works just fine.
Mixing bowls For proofing the dough and mixing sauces.
Rolling Pin To shape your dough. If you don’t have one, use a clean wine bottle or press it out by hand.
Oven A hot oven (475°F) is key for the best crust.
Pizza cutter or sharp knife For slicing into that gorgeous pie.

Ingredients

For the dough

2 ¼ tsp active dry yeast 1 packet
1 tsp sugar
¾ cup warm water around 110°F
2 cups all-purpose flour
1 tsp salt
1 tbsp olive oil

For the sauce

2 tbsp gochujang Korean chili paste
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 cloves garlic minced
1 tsp sesame oil
2 tbsp tomato paste

Toppings

1 ½ cups shredded mozzarella cheese
1 cup cooked and shredded bulgogi beef or spicy Korean chicken
½ cup canned sweet corn drained
⅓ cup chopped kimchi lightly squeezed
¼ cup sliced pickles preferably Korean pickled radish or even dill pickles
2 tbsp green onions thinly sliced
1 tbsp toasted sesame seeds

Optional: drizzle of Japanese mayo or a quick mix of mayo + rice vinegar

Instructions

Make the Dough

In a large bowl, dissolve the sugar and yeast in warm water. Let it sit for 5–10 minutes until foamy—this is how you know your yeast is active. Stir in the flour, salt, and olive oil. Knead the dough for 7–8 minutes until smooth and elastic. Cover the bowl and let it rise in a warm place for 30 minutes while you prep your toppings.

Prepare the Sauce

While the dough is rising, whisk together gochujang, soy sauce, rice vinegar, honey, garlic, sesame oil, and tomato paste in a small saucepan. Simmer over low heat for about 5 minutes until slightly thickened. This spicy Korean pizza sauce brings all the flavor without overwhelming the toppings.

Preheat Your Oven

Set your oven to 475°F and place your pizza stone or baking sheet inside to heat up. A hot surface helps develop a great crust.

Shape the Dough

Once the dough has risen, punch it down and transfer to a floured surface. Roll or press it out into a 10- to 12-inch circle. Transfer to a piece of parchment paper to make it easy to slide onto your hot stone or pan.

Assemble the Pizza

Spread the gochujang sauce over the crust. Sprinkle on mozzarella, followed by your choice of bulgogi beef or spicy Korean chicken. Add the chopped kimchi, sweet corn, and pickle slices. Finish with a sprinkle of green onions and sesame seeds.

Bake

Carefully slide the pizza (on the parchment) onto your preheated stone or pan. Bake for 12–15 minutes or until the crust is golden and the cheese is bubbling with little browned spots.

Garnish and Serve

If desired, drizzle with a zigzag of mayo (Kewpie-style or homemade). Slice and serve immediately—this is best enjoyed hot and fresh.

Pairings

This spicy Korean pizza recipe shines as the star of the meal, but it plays well with other dishes too:

Drinks: A cold Korean beer (like Hite or Cass), or makgeolli (Korean rice wine) offers a smooth balance to the heat.
Side dish: Pair with a crisp Asian slaw or a small bowl of cucumber kimchi for brightness.
Dessert: Finish the meal with sweet Korean bread or honey butter chips for a sweet-savory contrast.
Extras: For a full Korean dinner recipe spread, serve alongside japchae (glass noodles), fried mandu (dumplings), or a seaweed soup.

FAQs

1. What kind of meat works best for Korean pizza?

Thinly sliced bulgogi beef is a classic for Korean BBQ pizza, but spicy marinated chicken thighs also work beautifully. Chicken breast can be used, but thighs hold flavor and moisture better.

2. Can I use store-bought pizza dough?

Yes! If you’re short on time or want to try this as part of Korean easy recipes, go ahead and use premade dough. Just let it come to room temperature before rolling it out.

3. What type of pickles should I use?

Pickled Korean radish (danmuji) is a great choice for authenticity, but sliced dill pickles bring a delicious tang that cuts through the richness of the cheese and sauce. Use whatever you have—this is a fusion dish, after all.

4. Is this spicy?

It has a mild to medium heat from the gochujang and kimchi, but you can adjust the spice level easily. Use less gochujang for a milder version, or add a squirt of sriracha if you want to turn up the heat.

5. Can I make it vegetarian?

Absolutely. Skip the meat and double up on the kimchi and corn. Add sautéed mushrooms or tofu for a hearty, plant-based option that still captures the essence of korean pizza.