In a large bowl, mix all the ingredients for bulgogi seasoning evenly
Put the Korean bulgogi meat in a strainer, remove the blood, and mix it evenly in the seasoning
Cover and let sit in the refrigerator for a while

Put the pizza mix in the baking machine and ferment it for 40 minutes after kneading
You can just knead it with your hands and wrap it around with plastic wrap

After trimming the onions and paprika, wash them clean and shred them
Wash the potatoes thoroughly and cut them into half-moon shapes
(If it's too thick, it won't cook well. If it's thick, boil it a little bit in advance.)
Wash the chives clean and cut them into appropriate lengths

Divide 200g of fermented dough into a circle and roll it widely with a rolling pin
Place cream cheese evenly on the edge of the dough and roll cheese on top
Pull the dough slightly and roll it inwards and press it down
Place in oven pan and poke dough evenly with a fork
(Cream cheese, roll cheese, pizza cheese are all good.)

Apply commercial beef or pork cutlet sauce evenly and lightly add ketchup or spaghetti sauce to the edges
Sprinkle some pizza cheese and put onion and paprika on top

Sprinkle a lot of pizza cheese again and put sliced potatoes around it
Place the pre-seasoned bulgogi in its shape and add sliced chives
Lastly, sprinkle a little more pizza cheese. (You don't have to put pizza cheese at the end.)

Bake in a preheated oven at 210 degrees for 15 to 20 minutes

It's delicious pizza that looks delicious pizza
If you grill it for too long, the bulgogi dries up and the juice goes away, so it's not good
Grill the meat until the juices flow and blend in with the other ingredients
If you do this, it's very moist whenever you eat it
Also, bulgogi is not tough at all and is soft
Potatoes are warm if you boil them beforehand, and you can enjoy the crunchy taste if you just do it