Pieced Together
Charred Gochujang-Glazed Pizza and Vegetable Skewers
35 minutes
Serves 4
DinnerKoreanDairy-freeNut-freeShellfish-free
Herb's take
Ever wondered what happens when Italian-American comfort food meets the firepower of Korean barbecue? These skewers are a fusion feast, teaching you the fine art of charring yesterday's pizza and brushing on a bold gochujang glaze. Expect crispy, chewy, sweet-heat brilliance.
Equipment needed
- Outdoor grill or grill pan
- Skewers
Ingredients
Yield
4
Instructions
- 01If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- 02Preheat your grill to medium-high heat and brush the grates clean and oiled.
- 03In a small saucepan, combine gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and 1 tablespoon neutral oil. Bring to a simmer over medium heat, stirring frequently, until the sugar dissolves and the glaze is slightly thickened, about 2–3 minutes. Remove from heat and set aside.
- 04Thread skewers in this order: pizza square, red bell pepper, zucchini, scallion segment, then repeat until skewer is mostly full, ending with pizza. Leave a little space between pieces for even charring.
- 05Brush skewers lightly with remaining 1 tablespoon neutral oil.
- 06Place assembled skewers on the grill. Cook, turning every 2 minutes, until vegetables are tender and grill-marked and pizza edges are crisp, about 7–10 minutes total.
- 07Brush each skewer generously with the gochujang glaze. Grill 1–2 more minutes, turning once, to set and slightly caramelize the glaze.
- 08Transfer skewers to a platter. Sprinkle with toasted sesame seeds. Serve immediately, and brace yourself for questions about why you don’t run a food truck.
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