Spicy Korean Pulled Beef Flatbread with Homemade Dairy-Free Pizza Crust and Tangy Gochujang Sauce

1Preheat the oven to 150°C (300°F).

2Prepare the beef: Heat 1 tablespoon of vegetable oil (2 tablespoons) in a large oven-safe pot or Dutch oven over medium-high heat. Sear the beef chunks on all sides until browned, about 3-4 minutes per side. Remove and set aside.

3In the same pot, add the remaining 1 tablespoon of oil. Sauté the chopped onion (1 medium) until translucent, about 5 minutes. Add the minced garlic (4 cloves) and ginger; cook for another 1-2 minutes until fragrant.

4Stir in gochujang (3 tablespoons), soy sauce (3 tablespoons), brown sugar (2 tablespoons), rice vinegar (1 tablespoon), sesame oil (1 teaspoon), and black pepper (½ teaspoon). Cook for 2 minutes, stirring to combine and slightly caramelize the sauce.

5Return the beef to the pot and pour in the beef broth (½ cup). Bring to a simmer, then cover with a lid and transfer to the oven. Slow-cook for 3 hours or until the beef is very tender and easily shredded with a fork.

6While the beef cooks, prepare the dairy-free pizza crust: In a large bowl, combine flour, instant yeast (1 teaspoon), salt (½ teaspoon), and sugar (½ teaspoon). Add warm water (½ cup) and olive oil (1 tablespoon), mixing until a dough forms.

7Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.

8Prepare the tangy gochujang (3 tablespoons) sauce: In a small bowl, whisk together gochujang (3 tablespoons), rice vinegar (2 tablespoons), soy sauce (1 tablespoon), maple syrup (1 tablespoon), sesame oil (1 teaspoon), grated ginger, minced garlic (1 clove), and lime juice (1 teaspoon) until smooth. Adjust seasoning to taste and refrigerate until ready to use.

9Once the beef is cooked, remove it from the oven and shred it using two forks directly in the pot, mixing it well with the sauce.

10Preheat the oven to 220°C (425°F).

11Roll out the risen pizza dough on a floured surface to your desired thickness and shape. Place it on a baking sheet or pizza stone.

12Spread a generous layer of the tangy gochujang (3 tablespoons) sauce over the pizza crust.

13Top with a hearty portion of the pulled beef, then add fresh cilantro (¼ cup), green onions, (2) julienned carrot (1 small), and shredded red cabbage (½ cup) for crunch and freshness.

14Sprinkle toasted sesame seeds (1 tablespoon) over the top for a nutty finish.

15Bake the flatbread pizza in the preheated oven for 12-15 minutes or until the crust is golden and cooked through.

16Serve immediately, optionally with extra lime wedges on the side for added zing.