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.
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.
