We fired up the Big Green Egg this evening for a pizza session. Aside from the standard pepperoni pizzas we made a couple special pies. First up is a Longhorn Bulgogi Pizza. We used a Sirloin from Dear Run Land & Cattle Company.
Bulgogi Recipe
- 1 lb Sirloin
- 1 1/4 cup low sodium soy sauce
- 3/4 cup ponzu sauce (optional, you can just use soy sauce)
- 1/2 cup light brown sugar
- 1/2 cup diced white onion
- 1 tablespoon garlic
- fresh cracked black pepper
Make the marinade by combining the soy sauce, ponzu (optional), brown sugar, onions, pepper, and garlic. Thinly slice the sirloin and cut the slices into smaller pieces. It helps to have the beef really cold while cutting. We covered the sliced beef with the marinade in a FoodSaver Marinating Canister for 20 minutes, but you can marinate it in the refrigerator for a couple of hours.
After you've marinated the beef, pour the liquid in a skillet over medium high heat. Reduce this down considerably, and then add the beef. Cook to your desired doneness. At this point you could serve it with rice, but we're going to use it as a pizza topping.
John is into pizza a little more than most people. He keeps 2 different strains of Italian yeast cultures going. The pies below are on John's secret dough. For the Bulgogi Pizza we used a spicy Korean BBQ sauce instead of standard pizza sauce. Top with your Bulgogi, shredded white sharp cheddar, and brush the crust with sesame oil. We like to run the Big Green Egg so the dome temperature reads around 550 degrees. Let it run at this temp for a bit so your pizza stone gets to a decent temp as well.
After about 8 minutes we had our pizza. Top with green onions and sesame seeds.
Bulgogi Pizza
Bulgogi Pizza with cucumber kimchi
We also knocked out a BBQ pizza using meat from Stiles Switch. They have a sandwich called Buford T's Diablo Sandwich (think Smokey and the Bandit). Anyway, this is the pizza version with their brisket, jalapeño & cheddar sausage, sliced jalapeños, white cheddar, and bbq sauce.
Diablo Pizza
You're welcome.