Kimchi Pizza

From Inspiration to Oven: The Story Behind My Kimchi Pizza

If you’ve ever been to Pizzeria Lola in Minneapolis, you might know exactly what I mean when I say kimchi on pizza just works. The first time I tried their kimchi pizza, it was a revelation—spicy, tangy, umami-packed, and perfectly comforting. It was unlike any pizza I’d had before, and to this day, it remains one of my all-time favorite dishes. That experience sparked an idea I couldn’t shake: what if I could make my own version using my very own Sunmi Kimchi?

Fast forward a few months, and many pizzas and jars of Sunmi Kimchi creations later, I’ve crafted a recipe that not only satisfies my cravings, but uses every bit of a full 16oz jar of Sunmi Kimchi, from the fermented napa cabbage to the flavorful brine.

Let me tell you how it comes together.

Cooking the Kimchi

The journey starts with the star of the show: the kimchi. I sauté the full jar of Sunmi Kimchi in olive oil on high heat until it softens and caramelizes just slightly. Cooking the kimchi brings out deeper, roasted notes and adds a layer of umami that raw kimchi alone can’t deliver. It transforms the flavor and makes it extra pizza-friendly.

The Sauce: A Tangy-Spicy Fusion

Next, I take the remaining brine from the kimchi jar (yes, every drop!) and mix it with a can of diced tomatoes. Depending on the level of heat I'm going for, I’ll adjust the amount of brine and diced tomatoes I add. Sometimes I want a bold, spicy kick—other times, something a little milder. To mellow things out, I stir in a few spoonfuls of yogurt for creaminess, then bring it all to a gentle boil. A quick cornstarch slurry helps thicken it into the perfect pizza sauce—zingy, rich, and just a little unexpected.

Building the Pizza

I like to make both large and personal-sized pizzas depending on the occasion. First, I pre-bake the crust for a few minutes in the oven to give it some structure. Then comes the sauce, followed by a stir-fry of pork (or any protein of your choice) seasoned with a simple soy sauce-based marinade.

From there, I layer on the cooked kimchi, some thinly sliced onions, and—if I’m feeling extra indulgent—add a few eggs right on top. The eggs add creaminess, cut through the spice, and boost the protein. Plus, there's just something so satisfying about a perfectly cooked egg on a bubbling, spicy pizza.

The Finishing Touch

Once the pizza’s out of the oven, I sprinkle on some fresh green onions for brightness and bite. And then... it's time to serve.

Whether it's a solo snack, a cozy meal, or a show-stopping dish to bring to your next gathering, this kimchi pizza hits every note. It’s bold, flavorful, and most importantly—it’s made with love and the tangy soul of Sunmi Kimchi.

Why It Matters

This pizza is just one example of the many ways you can use kimchi beyond the traditional. At Sunmi Kimchi, we believe fermented foods should be fun, accessible, and endlessly creative. So next time you’re wondering what to do with that jar of kimchi in your fridge—think outside the side dish. You might just end up with your new favorite comfort food. AND… find your next cooking inspiration at your local shops and restaurants wherever you live and travel!