Name: Kimchi Chicken Pizza
Prep time: 30 min
Cook time: 22 min
Total time: 1 h 30 min
Ingredients: 2 1/4 tsp. active dry yeast; 1 tsp. honey; 3/4 cup (180ml) warm water; 2 cups (260g) all-purpose flour, plus more if needed; 1 tsp. salt; 1 tbsp. olive oil; 7 oz. (200g) baby bok choy; 1/2 cup (100g) kimchi; 5.3 oz. (150g) chicken breast; 1-2 tbsp. olive oil; 1/3 cup (80ml) pizza sauce; 1-2 tsp. gochujang paste or chili sauce; 7 oz. (200g) mozzarella; 1-2 tbsp. sesame oil

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What do you think about Korean food? Do you like it? Have you tried? I’m a huge fan since I first ate a bowl of Bibimbap (that’s that rice bowl with vegetables, meat or tofu, egg, and kimchi). So good! I love it! I hope I will have the chance to visit Korea one day and eat all the good stuff they have there… so if you want to invite me, let me know! ;P

Kimchi Chicken Pizza | Bake to the roots

The number of Korean restaurants here in Berlin increased the last couple years but for me there could be more. One pretty popular Korean restaurant here is “Kimchi Princess” in Kreuzberg. They serve all the delicious stuff you expect – Dolsot Bibimbap, Korean BBQ, and of course Kimchi (김치) – fermented cabbage. Have you eaten it? It’s delicious! Spicy and full of vitamins, minerals and other stuff that is good for your body ;)

I always thought it would be complicated to make Kimchi, but it’s not! Not at all to be honest. I made a little Kimchi-Crash-Course with the “Kimchi Princess” herself, Young-Mi – which means I’m a pro now. Well… almost. Ok, not really, but I tried ;) Still, making Kimchi is easy. The only trouble you might have is getting all the ingredients, but if you have an Asian supermarket close by, you should get everything you need.

Today I’m not going to give you the recipe for the perfect Kimchi, but show you what you can do with it ;) Young-Mi released a book with loads of Korean recipes called Kimchi Princess* (G|U Verlag) – Korean classics she also serves in her restaurant for example. THERE you can find the perfect Kimchi recipe. Here you can have a slice of Kimchi Chicken Pizza today ;)

Whatever Kimchi you might use, homemade or from the store – both will work fine with this pizza. I wanted to make something baked with the big glass of Kimchi I got from the crash course – cake was no option, so I decided to try it with pizza. Worked really well – together with the bok choy and chicken you get a perfect Korean inspired dish everyone will love.

If you want to take a look at the book, here are the basics:
Kimchi Princess – Koreans cook it better
Young-Mi Park-Snowden
G|U Verlag
240 pages with about 150 pictures
Format: 21 x 26,5 cm. Hardcover.
Price: 24,99 € (D)/ 25,70 €(A)/ 32,50 sFr
ISBN: 978-3-8338-5879-6

You can get the book here at Amazon* for example.

INGREDIENTS / ZUTATEN

For the dough:
2 1/4 tsp. active dry yeast
1 tsp. honey
3/4 cup (180ml) warm water
2 cups (260g) all-purpose flour, plus more if needed
1 tsp. salt
1 tbsp. olive oil

For the topping:
7 oz. (200g) baby bok choy
1/2 cup (100g) kimchi
5.3 oz. (150g) chicken breast
1-2 tbsp. olive oil
1/3 cup (80ml) pizza sauce
1-2 tsp. gochujang paste or chili sauce
7 oz. (200g) mozzarella
1-2 tbsp. sesame oil

Für den Teig:
2 1/4 TL Trockenhefe
1 TL Honig
180ml lauwarmes Wasser
260g Mehl (Type 550)
1 TL Salz
1 EL Olivenöl

Für den Belag:
200g Baby Pak Choi
100g Kimchi
150g Hähnchenbrust
1-2 EL Olivenöl
80ml Pizzasoße (Tomatensoße)
1-2 TL. Gochujang Paste oder Chilisoße
200g Mozzarella
1-2 EL Sesamöl

DIRECTIONS / ZUBEREITUNG

1. Mix the yeast, honey and warm water until well combined. Let stand for about 5 minutes until the yeast starts to foam up. Add the flour, salt, olive oil and yeast water to the bowl of your kitchen machine and mix until combined. Knead for 5-6 minutes until you get a smooth dough. Cover with a kitchen towel and let rise in a warm place for about 30-45 minutes.

2. Preheat the oven including a baking sheet or pizza stone to 450°F (230°C) for at least 30 minutes. Wash the baby bok choy, dry and half the leaves lengthwise. Cut the kimchi in thin slices. Set both aside. Cut the chicken breast into stripes and fry in a pan with the olive oil just until cooked and slightly browned. Remove from the pan and let cool down. Keep the pan on the side, you will need it once more. Mix the pizza sauce with the gochujang or chili sauce and set aside. Cut the mozzarella into slices and dry with a paper towel if wet.

3. Take the dough out of the bowl and knead for another 2-3 minutes. Roll out or pull apart (with the back of your hands) to the size of a large pizza, place on a floured piece of baking parchment and prick several times with a fork. Let slide on the hot baking sheet or pizza stone and bake for 8-11 minutes until slightly browned. Take out and brush the edges with the sesame oil, spread the pizza sauce on top and then add the mozzarella and chicken. Place again in the oven and bake another 6-8 minutes until the crust is browned and the cheese melted. While the pizza is baking, take the pan from the chicken and heat up again, add the bok choy and kimchi and fry until the bok choy is a bit browned and soft. Take the pizza out of the oven and arrange the bok choy and kimchi on top, serve hot.

1. Die Hefe mit dem Honig im lauwarmen Wasser verrühren und etwa 5 Minuten stehen lassen. Das Mehl mit dem Salz, Olivenöl und dem Hefewasser in eine große Schüssel geben und dann für 5-6 Minuten zu einem glatten Teig verkneten. Den Teig zu einer Kugel formen und dann abgedeckt in der Schüssel an einem warmen Ort für 30-45 Minuten gehen lassen, bis sich das Volumen in etwa verdoppelt hat.

2. Den Ofen zusammen mit einem Backblech oder Pizzastein für mindestens 30 Minuten auf 230°C (450°F) vorheizen. Den Baby Pak Choi waschen, trocknen und längs halbieren. Das Kimchi in feine Streifen schneiden. Beides zur Seite stellen. Die Hähnchenbrust in Streifen schneiden und mit dem Olivenöl in einer Pfanne anbraten, bis sie durchgegart ist. Aus der Pfanne nehmen und die Pfanne für den späteren Gebrauch zur Seite stellen. Die Pizza-/Tomatensoße mit der Gochujang Paste oder Chilisoße verrühren und zur Seite stellen. Den Mozzarella in Scheiben schneiden und ggf. mit einem Papiertuch abtrocknen.

3. Den Teig aus der Schüssel nehmen und für weitere 2-3 Minuten durchkneten, dann ausrollen oder in Form ziehen (geht gut mit den Handrücken) und auf bemehltes Backpapier legen. Mit einer Gabel mehrmals einstechen und dann auf dem heißen Blech bzw. Pizzastein für 8-11 Minuten backen. Herausnehmen und die Ränder mit dem Sesamöl bestreichen, dann die Pizzasoße auf der Pizza verteilen und mit dem Mozzarella und Hähnchen belegen. Das Ganze wieder zurück in den Ofen und weitere 8-11 Minuten backen – die Ränder sollten eine schöne Farbe bekommen haben und der Käse geschmolzen sein. Während die Pizza gebacken wird, die Pfanne wieder erwärmen und darin dann den Pak Choi und Kimchi kurz anbraten – Kohl sollte weich und leicht gebräunt sein. Die fertige Pizza mit der Kimchi-Mischung belegen und dann heiß servieren.

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Here is a version of the recipe you can print easily.

Kimchi Chicken Pizza

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Author: Bake to the roots
Prep Time: 30
Cook Time: 22
Total Time: 90

Print Recipe

Description

Delicious Korean-style pizza with chicken, bok choy and kimchi.

Ingredients

Scale

For the dough

2 1/4 tsp. active dry yeast
1 tsp. honey
3/4 cup (180ml) warm water
2 cups (260g) all-purpose flour, plus more if needed
1 tsp. salt
1 tbsp. olive oil

For the topping

7 oz. (200g) baby bok choy
1/2 cup (100g) kimchi
5.3 oz. (150g) chicken breast
1–2 tbsp. olive oil
1/3 cup (80ml) pizza sauce
1–2 tsp. gochujang paste or chili sauce
7 oz. (200g) mozzarella
1–2 tbsp. sesame oil

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Instructions

Mix the yeast, honey and warm water until well combined. Let stand for about 5 minutes until the yeast starts to foam up. Add the flour, salt, olive oil and yeast water to the bowl of your kitchen machine and mix until combined. Knead for 5-6 minutes until you get a smooth dough. Cover with a kitchen towel and let rise in a warm place for about 30-45 minutes.
Preheat the oven including a baking sheet or pizza stone to 450°F (230°C) for at least 30 minutes. Wash the baby bok choy, dry and half the leaves lengthwise. Cut the kimchi in thin slices. Set both aside. Cut the chicken breast in stripes and fry in a pan with the olive oil just until cooked and slightly browned. Remove from the pan and let cool down. Keep the pan on the side, you will need it once more. Mix the pizza sauce with the gochujang or chili sauce and set aside. Cut the mozzarella in slices and dry with a paper towel if wet.
Take the dough out of the bowl and knead for another 2-3 minutes. Roll out or pull apart (with the back of your hands) to the size of a large pizza, place on a floured piece of baking parchment and prick several times with a fork. Let slide on the hot baking sheet or pizza stone and bake for 8-11 minutes until slightly browned. Take out and brush the edges with the sesame oil, spread the pizza sauce on top an then add the mozzarella and chicken. Place again in the oven and bake another 6-8 minutes until the crust is brownd and the cheese melted. While the pizza is baking, take the pan from the chicken and heat up again, add the bok choy and kimchi and fry until the bok choy is a bit browned and soft. Take the pizza out of the oven and arrange the bok choy and kimchi on top, serve hot.