Crisp flatbread topped with McCormick Culinary® Korean BBQ Gochujang Style Seasoning BBQ sauce marinated-pork belly, melted mozzarella cheese, and the crunch of pickled red onions. Garnish with a sprinkling of cilantro, green onion, and sesame seed for an appetizer that delivers craveable spicy, earthy, and sweet flavors and texture in one.
Ingredients
- Bulgogi BBQ Sauce
- 1/3 cup brown sugar
- 1/4 cup soy sauce
- 1/3 cup honey
- 2 tablespoons rice wine
- 2 tablespoons rice vinegar
- 1 tablespoon oyster sauce
- 1/2 teaspoon Garlic, Granulated
- 1 teaspoon sesame oil
- 1/4 cup Korean BBQ Gochujang Style Seasoning
- 2 teaspoons cornstarch
- 1/3 cup water
- Grilled Pork Belly
- 1 cup bulgogi bbq sauce, prepared
- 1 pound pork belly, sliced 1/4-inch thick
- Pickled Red Onions
- 1 each red onion, medium, julienned
- 1 cup White vinegar
- 1 cup water
- 3 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon Garlic, Minced
- 1 teaspoon Black Pepper, Whole
- Flatbread
- 4 each flatbread crusts, prepared, 9x5-inch
- 3 cups Mozzarella cheese, shredded
- 2 tablespoons cilantro, fresh, chopped
- 3 tablespoons green onions, chopped
- 2 teaspoons Sesame Seeds, White
Nutrition Information
(per serving)
Crisp flatbread topped with McCormick Culinary® Korean BBQ Gochujang Style Seasoning BBQ sauce marinated-pork belly, melted mozzarella cheese, and the crunch of pickled red onions. Garnish with a sprinkling of cilantro, green onion, and sesame seed for an appetizer that delivers craveable spicy, earthy, and sweet flavors and texture in one.
Key products
Instructions
Bulgogi BBQ Sauce
- Combine all the ingredients in medium sauce pot and bring to boil. Once boiling, remove from heat and allow to cool. Hold for service.
Grilled Pork Belly
- Add 1 cup of bulgogi bbq sauce to the sliced pork belly and allow to marinade for at least 2 hours.
- Grill the pork belly slices over medium high heat until fully cooked, about 3 minutes per side. Once fully cooked, brush additional glaze over the pork belly and cook an additional 30 seconds. Remove from the heat and allow to cool slightly before slicing into strips. Hold warm for service.
Pickled Red Onions
- Bring the water and vinegar to a boil then add to a quart container with the remaining ingredients. Let cool and marinade for at least 12 hours before using.
Service
- Preheat an oven to 400°F.
- For each flatbread, brush 2 tablespoons of bulgogi bbq sauce over the crust. Add 1/2 cup of cheese, 1/4 pound of sliced pork belly, 1/4 cup pickles onions, and top with additional 1/4 cup of cheese.
- Bake until cheese is melted and flatbread is crisp, about 4-5 minutes. Cut as desired and garnish with green onion, cilantro, and sesame seeds.
