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.
Ingredients needed 1 servings
Recipe
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.
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.
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