Korean Pizza

Name: Korean Pizza
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Korean, Asian
Ingredients: 237 milliliters bean sprouts; 118 milliliters shredded cabbage; 4 teaspoons canola oil; 1 chile pepper, chopped (optional); 118 milliliters chopped cooked pork; 118 milliliters minced crabmeat; 2 eggs; 473 milliliters all-purpose flour; 237 milliliters frozen mixed vegetables, thawed; 1 green onion, chopped; 2 Tbsps rice vinegar; 1 teaspoons salt; 1 Tbsp sesame oil; 1 shallot, chopped; 59 milliliters soy sauce; 118 milliliters diced firm tofu; 946 milliliters water

Korean Pizz It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

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.

Ingredients you will need

Mixed Vegetables

Bean Sprouts

Crabmeat

Cabbage

All Purpose Flour

Water

Egg

Pork

Salt

Tofu

Equipment you will use

Bowl

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.

Ingredients you will need

Vegetable

Cooking Oil

Equipment you will use

Frying Pan

Serve pizzas with dipping sauce.

Ingredients you will need

Dipping Sauce

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.

Ingredients you will need

Shake

Chili Pepper

Rice Vinegar

Sesame Oil

Soy Sauce

Equipment

Bowl

Frying Pan

Ingredients

Servings:

237milliliters

bean sprouts 118milliliters

shredded cabbage 4teaspoons

canola oil 1

chile pepper, chopped (optional)118milliliters

chopped cooked pork 118milliliters

minced crabmeat 2

eggs 473milliliters

all-purpose flour 237milliliters

frozen mixed vegetables, thawed 1

green onion, chopped 2Tbsps

rice vinegar 1teaspoons

salt 1Tbsp

sesame oil 1

shallot, chopped 59milliliters

soy sauce 118milliliters

diced firm tofu 946milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is David & Nadia Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 36 dollars.