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For the Bulgogi: Place the chuck roast in a slow cooker. In a small bowl, whisk together the applesauce, onion powder, garlic, ground ginger, soy sauce, brown sugar and sesame oil. Pour over your roast. Cook on high for 4 hours or until very tender. When done, use two forks to pull the beef into shreds. Place a large pan or pot on your stove over med-high heat and pour all of the bulgogi including the marinade/juices into it. Bring the liquid to a boil then reduce heat until simmering. Let simmer about 30 minutes or until the juices are almost completely gone.
Cover and set aside. ***See bottom for alternate cooking methods.
For the Pizza: Preheat oven to 425°F.
Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil (add water heated to 120˚F-130˚F and follow packet instructions. Always use a thermometer to check temperature, making sure the water is not too hot or else it will kill the yeast and not too cold or the yeast will not be activated. Also make sure the yeast is not expired.); mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead**** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Let dough rest for 10 minutes.
Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
Spread with pizza sauce. Top with 3/4 of your mozzarella cheese, the onions, mushrooms, and bulgogi meat. Then sprinkle with the rest of the mozzarella.
Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.
*If you don't have a thermometer, water should feel very warm to the touch.
**I use a bibimbap sauce because the spicy sweetness is great as a sauce on many dishes.
Bibimbap sauce can be found in most Asian/Korean markets and often in the Asian section of grocery stores.
***You can also use a pressure cooker by following the same instructions and using the red meat setting. OR to cook on stovetop: replace the chuck roast with tenderloin or ribeye and slice the meat into about 1-1/2 inch pieces as thin as possible. Place the meat and the marinade in a ziplock bag and let sit in the fridge at least overnight or up to 2 days. Bring meat to room temperature before cooking. Cook on med-high on your stovetop until beef is no longer red in the middle.
****To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the "fold, push and turn steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
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