Roast Duck and Kimchi Pizza + A Kuvée Wine System, Le Creuset Giveaway

Happy National Wine Day! I'm currently in Taiwan eating my weight in street food and delicious-ness. I can't believe how cheap food is here. Like a piece of spicy chicken fried steak the size of my face is two bucks!! I'm leaving tomorrow and I'll probably have to be fork-lifted onto the plane :P

But let's talk wine! Especially the new Kuvée wine system I was given to try. It's this super cool, high-tech tube that's shaped like a wine bottle and you can buy their specially packaged wine to slide into the tube. AND THEN IT LIGHTS UP AND CONNECTS TO WIFI. You have to check our their video, because I'm so bad at explaining things.

My mum was pretty ecstatic when she saw it because she loves trying wines and inviting family over for dinner. Their bottle system keeps the wine longer than usual so you can open multiple bottles at a time. You can read about the wine on the touch screen, rate and order another bottle all from the fancy electronic tube. How neat is that? It's such a conversation starter.

I mentioned it to my friend who was really interested in trying it, because she likes to have a glass of wine for dinner, but not necessarily finish the whole bottle. It was interesting reading the pairing notes and for this particular pinot noir, it said it paired well with roast meats. Hence, this roast duck pizza and fried kimchi. It works so well together! As a cook, I found this feature pretty cool and it gave me new ideas for meals and pairings.

I'm giving a chance for you guys to win the Kuvée Wine System along with a Le Creuset Wine Cooler bag and 50% of 4 bottles of wine! Say what! Just head on over to my Instagram or the Instapost for instructions!

Roast Duck and Kimchi Pizza

makes 2 medium pan pizzas

Pizza Dough (adapted from serious eats)
3.5 cups all purpose flour
2 tsp salt
1 tsp instant yeast
1/4 cup olive oil
1.5 cups water, room temp

Toppings
napa kimchi (fist sized amount)
sesame oil
basil based pesto
roast duck
1 cup of shredded mozzarella cheese, plus more
handful of grated parmesan cheese
dash of ground black pepper
fresh basil

1. For dough: 
• combine flour, salt, yeast and 2 tbsps olive oil in a stand mixer with dough hook attached. Add water to mixer gradually on medium speed until the dough comes together. Increase speed to medium-high for about 5-10 mins until dough is stretchy and smooth
• Gather dough into a ball and allow to rise in a oiled bowl for about an hour. Cover bowl with plastic wrap to avoid dough drying out
• After first rise, separate dough into 2-4 balls, cover with wrap again and allow to rise for another hour
• Gently push and stretch dough to desired size in greased baking sheet
2. Meanwhile, cut kimchi into bite sized pieces and sauté on medium heat until wilted, but not so much that it loses it's crunch. Drizzle in about 2 tsp of sesame oil
3. I used roast duck slices that I bought in the grocery store and lightly fried/roasted them until the fat was rendered on the skin
4. Once everything is prepared, adjust oven rack to middle and preheat oven to 450F
5. Spread pizza with a generous amount of basil pesto leaving an inch of border. Oil border with olive oil
6. Top with mozzarella cheese and then place sautéed kimchi and roast duck on top
7. Bake for about 15-20mins or until cheese has melted and crust looks golden. Once out, top with parmesan cheese and lots of black pepper and basil leaves

This post was sponsored by Kuvée. I'm teaming up with them to create awesome recipes. I was compensated for this post, but all opinions are completely my own and not endorsed. Thank you for supporting products that keep this blog running!

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Bulgogi Chili Pizza with gochujang tomato sauce + Giveaway

Cheese and Korean food has always been such a norm, that I forget how new and interesting it can be to others. Or how gross it can sound haha. I grew up microwaving slices of American cheese over my rice, and eating kimchi with all kinds of non-Korean food. Typically, you'll find kimchi in Italian restaurants in Korea, because we have this need to cut out the "greasy" taste with something more sharp and pickled.

My fave kimchi combos are obviously with cheese, but also with sweet potatoes (I'm telling you this is very common!), Japanese curry and pasta. Don't look at me all weird... you'll never know what it tastes like until you've tried it!

I love following what Asians eat, because they come up with the craziest combos. I recently came across the menu at the Costco chain in Korean, and they sold bulgogi pizza. I was like what?! Why don't we have that at our Costco?! Although, our pizza here is pretty decent, extremely large and let's not forget the $1 churros (woo!).

I thought I'd call it a day and throw some bulgogi on pizza dough, but I decided to experiment by adding gochuchang (Korean Chili paste) to the tomato sauce. It gives the pizza base a mild spicy and pungent (in a good way!) flavor that pairs so well with the other ingredients. And of course, I threw in a gazillion slices of chili peppers on top :D

I've partnered up with Kitchen IQ for this post, and tried using their V-Etched Container Grater. I love the fact that they have so many different blades so you can shred cheese, grate vegetables and slice up chilies. It also has a storage container, so I had all these left over pizza ingredients that I used up the next day in an omelette.

I'm happy to be giving away one on my instagram! All you have to do is...

1. Follow both @misshangrypants and @kitchen_IQ on instagram
2. Like and tag a friend!

Giveaway ends in a week. U.S. reader only

How easy is that? Now, go make this pizza and eat it with kimchi!

Bulgogi Chili Pizza
serves 4 

1 no-knead pizza dough

Your favorite bulgogi recipe - click for details

1 lb rib eye, sliced thinly
1 asian pear
1/2 onion
3-4 cloves garlic
5 tbsp soysauce
3 tbsp mirin or cooking wine
1 tbsp sugar
1/2 tbsp sesame oil
1 tsp pepper

1 can (6oz) tomato paste
1 can (14oz) diced tomato, drained
2 tbsp gochujang (Korean Chili paste)

2 cups shredded mozzarella
1 green Korean chili, sliced thinly
1 red Korean chili, sliced thinly
1/2 onion, sliced
pepper
green onions (optional)

1. Make the no-knead pizza dough or pre-made or you favorite recipe
2. Fry about half of the bulgogi, since you won't be using all of it. Cut bulgogi into smaller bite sized pieces. Set aside
3. In a blender, add tomato paste and diced tomatoes. Take about 1.5 cups and blend that with 1-2 tbsp gochujang. Save the rest of the paste/tomatoes for another time!
4. Once you have your pizza dough ready and all shaped up. Preheat oven to 400F
5. Spread a thin layer of gochujang tomato sauce as a base. Sprinkle some mozzarella, arrange bulgogi pieces chilis and onion. Top with more mozzarella. Crack some fresh black pepper over it.
6. Slide it into the oven. Depending on your pizza size, watch the pizza until the edges brown and the cheese is bubbly. I made 2 small/med pizzas and that took about 15-20mins each
7. Serve with shredded green onions (optional) and kimchi! (not optional haha)

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