Kimchi and Scallion Pizza
The fermented lactic tang and spicy depth of kimchi is brightened by the fresh, sharp allium bite of scallions, creating a dynamic Korean-Italian fusion.
Kimchi and scallion bring Korean fermentation culture to the pizza world with spectacular results. Well-fermented kimchi adds a funky, spicy, deeply savory element that caramelizes beautifully in high heat, while thinly sliced scallions provide a fresh, sharp contrast that cuts through the richness. This fusion pairing works surprisingly well with mozzarella and is elevated by a drizzle of sesame oil and a sprinkle of sesame seeds.
How they taste together
Best Sauces for This Pairing
Pizzas with This Combo
Korean BBQ
Gochujang Cream Sauce
“Korean BBQ night meets pizza night in a spicy, tangy, utterly addictive mashup.”
Gochujang Mushroom Miso
Gochujang Cream Sauce
“A double-fermented umami explosion with mushrooms, kimchi, and a runny egg.”
Gochujang Pulled Pork
Gochujang Cream Sauce
“A carnivore-worthy, boundary-pushing creation that pairs Gochujang Cream sauce with Pulled Pork, Pickled Onion, Kimchi, and Scallion. Best enjoyed during any occasion.”
Frequently Asked Questions
What kind of kimchi works best on pizza?
Well-fermented napa cabbage kimchi with good tanginess works best. Chop it into smaller pieces and squeeze out excess liquid before topping to prevent a soggy crust.
When should scallions be added to the pizza?
Scatter sliced scallions on the pizza right after it comes out of the oven. Their fresh bite and color contrast beautifully with the caramelized, cooked toppings.