Slice of Seoul: Korean BBQ Steak Flatbread
Serves
4
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
About
Savory Korean BBQ steak layered over a warm, crisp flatbread creates a simple but deeply flavorful dish that feels both modern and comforting. The grilled steak brings smoky depth, while bold Korean-inspired sauce ties everything together in a way that’s balanced and satisfying. It’s an easy way to turn a classic Korean steak recipe into a shareable steak flatbread that works for dinner or entertaining. Tips & Tricks- Marinate with purpose. Give the Korean BBQ steak enough time to absorb the flavor before grilling; at least 30 minutes makes a noticeable difference.
- Use high heat. Whether you grill steak outdoors or use a grill pan, strong heat creates the caramelized edges that make this flatbread steak stand out.
- Warm the flatbread separately. Crisp the flatbread before topping so the base stays structured and doesn’t get soggy under the steak and sauce.
Ingredients
1 pound steak (strip, flank, sirloin)
½ cup Kikkoman® Teriyaki BBQ Sauce Korean BBQ + more for brushing
1 large flatbread pizza crust
1½ cups shredded mozzarella or Monterey Jack cheese
½–1 cup prepared kimchi
2 scallions, thinly sliced
Directions
- Heat grill to medium and oil grates with cooking oil. Brush both sides of steak with Korean BBQ sauce.
- Grill 4–5 minutes per side (depending on thickness) or until desired doneness. Brush steak with additional sauce during the last minute of grilling.
- Remove and let rest on cutting board 5–10 minutes. Thinly slice steak against the grain.
- Place flatbreads on a grill safe tray. Top with shredded cheese.
- Transfer flatbread to the grill over indirect heat. Close lid and cook 3–5 minutes, until cheese melts and flatbread is lightly toasted.
- Remove from grill. Top with kimchi, steak, and thinly sliced scallions. Slice and serve warm.
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