Korean Corn-Cheese Stuffed Crust Bulgogi Pizza

Imagine a pizza that brings together the sweet, creamy comfort of Korean corn cheese and the savory, caramelized depth of bulgogi beef. This recipe stuffs a golden, chewy crust with a luscious mixture of sweet corn, Kewpie mayo, and mozzarella, then tops it with tender bulgogi and bakes it at a blazing 475°F. The result is a crispy, blistered crust with a molten, cheesy surprise in every bite, finished with a torch-kissed edge and a shower of scallions.

This Korean fusion pizza takes the beloved Korean street food of corn cheese—sweet corn mixed with creamy mayo and melted cheese—and transforms it into a stuffed crust. The crust is filled with that irresistible corn-cheese mixture, then topped with savory bulgogi beef and baked until the cheese is bubbly and the crust is golden.

The result is a pizza that hits all the right notes: sweet, savory, creamy, and crispy. The high heat of a 475°F oven ensures a blistered, charred crust, while a final torch on the edges adds a caramelized finish that takes it over the top. Whether you're a fan of Korean flavors or just love a good stuffed-crust pizza, this recipe is a must-try.

Ingredients

Why this recipe works

The corn-cheese filling is a genius twist on the classic stuffed crust. The sweet corn kernels release their natural sugars as they bake, creating pockets of caramelized sweetness that pair beautifully with the tangy Kewpie mayo and the stretchy mozzarella.

The mayo adds richness and a slight tang, while the mozzarella provides that iconic cheese pull. This combination is not only delicious but also structurally sound—the filling stays creamy and doesn't turn the crust soggy, thanks to the high heat and the sealing technique.

Bulgogi beef is the perfect topping because it's already seasoned with soy, sesame, and garlic, so it doesn't need extra sauce. As it bakes, the beef caramelizes and crisps at the edges, adding a savory, umami contrast to the sweet corn cheese. The high oven temperature ensures the beef cooks quickly without drying out, and the final torch on the crust adds a layer of smoky, charred flavor that mimics the best parts of a wood-fired pizza.

Notes and substitutions

For the corn-cheese filling, use the best-quality sweet corn you can find—fresh corn cut from the cob is ideal, but frozen and thawed works just as well. Kewpie mayo is a Japanese-style mayonnaise that's creamier and slightly sweeter than American mayo, thanks to its use of rice vinegar and a touch of MSG.

If you can't find it, you can substitute regular mayo with a pinch of sugar and a splash of rice vinegar. Shredded mozzarella is essential for that stretchy, gooey texture; avoid pre-shredded blends that contain anti-caking agents, which can affect melting.

Bulgogi beef is typically sold thinly sliced and pre-marinated in Korean markets. If you can't find it, you can make your own by slicing ribeye or sirloin very thin and marinating it in a mixture of soy sauce, sesame oil, garlic, and a little sugar for at least 30 minutes.

The dough should be at room temperature for easier stretching. If using a store-bought dough, let it sit out for 30 minutes before rolling. A cast-iron skillet or pizza stone gives the best crust—it retains heat and helps achieve a crispy bottom.

• Kewpie mayonnaise: Regular mayonnaise mixed with a pinch of sugar and rice vinegar
• Bulgogi beef: Thinly sliced ribeye or sirloin marinated in soy, sesame, and garlic
• Sweet corn kernels: Frozen corn, thawed and patted dry

Equipment

• 12-inch cast-iron skillet or pizza stone
• Rolling pin
• Pastry brush
• Kitchen torch (optional)
• Large bowl
• Cutting board
• Chef's knife