Korean short rib pizza with kimchi mayo

Whisk soy, hot honey, sesame oil, garlic and ginger paste, gochujang, salt and pepper into a marinade; it can be made a day ahead.

Slice mostly frozen boneless short rib super thin.

Massage the beef into the marinade until coated and marinate an hour or two; overnight is optional.

Squeeze the kimchi of liquid and chop it fine.

Mix the chopped kimchi with mayo for the kimchi mayo.

In a screaming hot cast iron pan with oil, cook the beef a little at a time to about half done, without dropping the pan temperature; set aside to cool.

Stretch the dough, then roll it out with flour to fill the baking sheet.

Spread the kimchi mayo as the sauce, lay on the half cheese slices, then the beef.

Bake at 500 degrees until browned.

Toss baby arugula with a little sesame oil and pile it on; finish with coarse cracked black pepper and sesame seeds.

Cut and serve.