Main ingredients 🥩
SsamjangMozzarella cheesePerilla leavesOnionGarlicCheongyang chili pepperThinly sliced pork belly
Solo Cooking God's Ssamjang Rice Pizza with Thinly Sliced Pork Belly
A Korean fusion rice pizza that combines savory thinly sliced pork belly, pungent garlic, and fragrant perilla leaves with ssamjang sauce and mozzarella cheese.
🙋 Recommended for
- ⭐ Those who want to enjoy the classic combination of pork belly ssam in a new, Western-style pizza form without fail
- ⭐ Those looking to use up leftover rice and a small amount of thinly sliced pork belly to create an impressive one-dish meal
Ingredients needed 🛒1 servings
- 1 bowl of cooked rice
- 1 tablespoon ssamjang
- Mozzarella cheese, generous amount
- 3-5 perilla leaves
- 1/4 onion
- 3-5 whole garlic cloves
- 1 Cheongyang chili pepper
- 1 handful (about 100g) thinly sliced pork belly
Recipe 🍳
- Place 1 bowl of cooked rice in an ungreased frying pan and press it firmly with a spoon into a thin, round pizza dough shape.
- Cook over low heat until the bottom is lightly toasted and fragrant, then carefully flip it over without breaking the rice crust.
- Spread 1 tablespoon of ssamjang evenly and thinly over the flipped rice crust, making sure there are no clumps.
- Sprinkle a light layer of mozzarella cheese as the first base over the ssamjang sauce.
- Tear the perilla leaves into large pieces by hand, then top the pizza with the sliced onion, sliced garlic, and chopped Cheongyang chili pepper.
- In a separate pan, cook the thinly sliced pork belly until golden and crispy, drain off excess oil, then cut into bite-sized pieces and arrange generously over the pizza.
- Sprinkle another generous layer of mozzarella cheese over the toppings to help bind everything together.
- Cover the pan with a lid and warm over low heat until the cheese is completely melted. Slice into serving pieces and serve.
- Flatten rice in a pan into a round, thin crust and toast over low heat until slightly crispy on both sides to create a chewy rice dough.
- Spread ssamjang thinly over the rice crust, then layer with cheese, perilla leaves, onion, sliced garlic, and Cheongyang chili pepper.
- Add separately pan-fried crispy pork belly and more cheese, then cover and warm over low heat until the cheese is fully melted.
Cooking tips 💡
- Over-toasting the rice crust will make it hard and chewy like scorched rice, so only lightly toast until the surface is just golden to keep it soft and chewy.
- Ssamjang is quite salty, so if it clumps in one spot it becomes too salty; use the back of a spoon to spread it thinly and evenly across the surface.
- If you add raw pork belly while the cheese is melting, the meat won't cook through, so always cook it thoroughly in a separate pan before topping.
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