Quick and Easy Bread Crust Bulgogi Pizza
Don’t let that leftover bulgogi go to waste! Transform it into a delightful ‘Scoopable Bread Bulgogi Pizza’. This recipe is perfect for using up leftover bread crusts and your favorite Ungyang-style bulgogi for a delicious treat.
Here’s a super simple way to delight your little ones with a tasty snack or even a fun addition to your next get-together! We’re using leftover Ungyang-style bulgogi and the often-discarded bread crusts to create a delicious ‘scoopable’ pizza. My little princess always asks for more!
Pizza Ingredients- Leftover Ungyang-style beef bulgogi (appropriate amount, to taste)
- Bread crusts (appropriate amount, about 2-3 slices worth)
- Cheddar cheese (2 slices, or shredded)
Cooking Instructions
Step 1
First, gather your delicious leftover Ungyang-style beef bulgogi. If the pieces of bulgogi are quite large, you can chop them into smaller, bite-sized pieces for easier eating.
Step 2
Take the bread crusts and arrange them neatly at the bottom of an oven-safe dish or gratin dish. This step is key to ensuring the bread stays wonderfully crisp, even when topped with the delicious bulgogi and cheese.
Step 3
Generously spoon the prepared Ungyang-style bulgogi over the bed of bread crusts. The savory sauce from the bulgogi will wonderfully moisten the bread crusts underneath.
Step 4
Next, cover the bulgogi evenly with the slices or shredded cheddar cheese. As the cheese melts, it will bind everything together, creating that irresistible ‘scoopable’ pizza texture.
Step 5
Bake in a preheated oven at 200°C (390°F) for about 3-4 minutes, or until the cheese is golden and bubbly and the bread crusts are perfectly toasted. Keep an eye on it as oven temperatures can vary. Serve immediately while warm for the best experience!
