Traditionalists beware! There’s a different feel to Korean pizza, and not always for the best reasons. If Italian pizza remains the gold standard, with New York and Chicago variants having at least their own fan club, and popularized junk like Pizza Hut and Dominoes dominating halcyon high school and college late nights and weekends, Korean pizza maintains a reputation for “everything goes” and curious toppings, from octopus to cinnamon. Thanks to our vegetarian commitment at Harvest Spoon, we’re keeping our Korean pizza simple, fresh, and (vegan) cheesy. It also has a strips of chilli pepper to invoke that classically Korean love for hot food to warm cold nights.
With thanks to Susan Sim of Ci Bei magazine for the recipe.
Korean Vegetarian Pizza
1/2 zucchini, cut into strips
2 small potatoes, cut into strips
1 chilli pepper, cut into strips
3/4 tsp salt
1.25 bowl water
A dash of sesame oil and pepper
Sift flour, add in water, salt, and sesame oil and pepper and mix well into a lather. Add in the zucchini, potatoes, and chilli peppers. Mix well and leave aside, then heat wok with a bit of oil. Pour the batter on the wok and pan fry the mixture until both sides turn golden brown. Bring out on a plate and flatten into a disc.