Kimchi Pizza

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New Asian Cuisine


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2 3/4 cups lukewarm water

1 1/2 tablespoons granulated yeast (I bought the Fleishman’s Yeast in a jar, and then stored it in my fridge after opening)

1 1/2 tablespoons salt

1 tablespoon sugar (I substituted 2 tablespoons of honey)

1/4 cup toasted sesame oil

6 1/2 cups unbleached all-purpose flour

2 tablespoons vegetable oil

1 onion, diced

2 tablespoons minced garlic

2 tablespoons minced ginger

3 tablespoons sake

2 tablespoons honey

1 28 oz can tomatoes

1 tablespoon vegetable oil

1 tablespoon sesame oil

1 lb of Korean pork belly (samgyupsahl), cut into small pieces (about 1/2 inch pieces) **you can substitute bacon if you wish, but it will increase salty factor considerably

4 cups of kimchi, roughly chopped

1/2 cup scallions chopped

1/2 cup cilantro chopped

1 lb shredded mozzarella

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