Kimchi Flatbread

Prep Time:
30 mins.
Cook Time:
2 h 20 mins.

Saucemaker Teriyaki

A deliciously well-balanced authentic teriyaki sauce that offers a low sodium alternative to regular soya sauce. Made with a tangy blend of naturally brewed soya sauce, robust garlic, ginger and black pepper.


1 cup (250 mL) red wine vinegar

2red onions, thinly sliced (340 g)

2 tbsp (30 mL) canola oil

3 lb (1.5 kg) stewing beef

2 tsp (10 mL) salt, divided (10 g)

1 tsp (5 mL) pepper (2 g)

1 cup (250 mL) E.D.SMITH® Saucemaker Teriyaki Sauce

1 cup (250 mL) beef broth

3 lb (1.5 kg) refrigerated pizza dough, divided

1/4  cup (60 mL) tomato paste

3 cups (750 mL) shredded mozzarella (720 g)

1 1/2 cups  (375 mL) prepared kimchi, finely chopped (540 g)

1 1/2 cups (375 mL) torn cilantro leaves (60 g)


Stir together the red wine vinegar and red onion. Set aside for 30 minutes and refrigerate for up to 2 days.

Preheat oven to 300F (150C). Season beef with half the salt and pepper. Heat oil on medium high heat. Sear beef for 4 to 5 minutes per side or until well browned.

Stir in Teriyaki Sauce and beef broth. Cook, tightly covered in oven, stirring occasionally for 2 to 2 1/2 hours or until fork tender. Remove meat. Whisk in tomato paste, remaining salt and cook until thickened, about 8 to 10 minutes. Shred meat with 2 forks. Stir into sauce. Set aside.

Preheat oven to 400F (200C). Divide pizza dough into 250 g portions. Lightly flour work surface. Roll each out into 10 x 6-inch (25 x 15 cm) rectangle and transfer to oiled baking sheets.

For 1 flatbread: Scatter 1 cup (250 mL) meat mixture and 60 g cheese evenly over each flatbread leaving a 1/2-inch (1.2 cm) border on all sides. Bake for 20 minutes or until golden. Garnish each with 45 g kimchi and 20 g drained pickled onions and 5 g torn cilantro leaves.

Serving Suggestions: Finish with E.D.Smith Saucemaker 3rd Degree Sauce for a spicy kick.