Charcoal Dough Pizza with Seaweed and Farm Eggs: Experimental Toppings in Seoul
Creatrip Team
3 months ago
In Seongsu-dong, pizza spot "Ijja" offers bold, chef-driven pizzas combining traditional Napoli technique with Korean creativity. Chef Oh Dong-gyu uses in-house fermented dough infused with charcoal powder to create a slightly smoky, springy black crust. Signature pies include the Smoke Margherita—tomato sauce, premium fior di latte cheese, fresh basil and smoked oil for a pronounced fire-kissed flavor—and the Truffle Konbu Pizza, topped with mushroom pesto, truffle butter, a runny farm egg (yujeong-egg), and thinly pressed salted kelp chips (konbu) that add umami brininess. Ijja also runs collaborative pop-ups blending Southeast Asian spices and other culinary partnerships, while keeping a warm, approachable dining atmosphere for all ages.
