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Korean Beef Flatbread

Korean Beef Flatbread

Sliced grilled sirloin, crisp shiitake mushrooms, charred scallions, and tofu served on an oven-crisped flatbread drizzled with Korean-style sweet heat sauce.

What You'll Need

Recipe Ingredients

Yield: 1 (10-inch) flatbread | Portion: 2–3 servings

 
Amount Ingredients
1 each 10-inch flatbread crust
4 oz grilled sirloin, thinly sliced
2 oz shiitake mushrooms, sautéed until crisp
2 oz scallions, charred and cut into 2-inch pieces
2 oz firm tofu, diced and pan-seared until golden
2 oz shredded mozzarella cheese (optional for binding)
3 oz Custom Culinary® Ready-To-Use Frozen Korean-Style Sweet Heat Sauce (Formula No. 9904)
1 tsp sesame seeds (garnish)
1 Tbsp fresh cilantro or microgreens (garnish)
PREPARATION

  1. Prepare Toppings: Grill sirloin to desired doneness, rest, then slice thin. Sauté shiitake mushrooms until crisp. Char scallions lightly over grill or sauté pan. Pan-sear tofu until golden brown.
  2. Build Flatbread: Place flatbread on sheet pan. If using cheese, sprinkle a light layer for binding. Evenly top with sliced beef, mushrooms, scallions, and tofu.
  3. Bake: Cook in a 425°F oven for 6–8 minutes, or until flatbread is crisp and toppings are heated through.
  4. Finish: Drizzle generously with Korean-Style Sweet Heat Sauce. Garnish with sesame seeds and fresh cilantro or microgreens.
  5. Serve: Cut into 4–6 portions and serve hot.