For the pizza:
Preheat the grill to high and place a large frying pan over a medium high heat.
In a mini food processor, blend the kimchi, tomato paste and jalapenos to a coarse paste.
Once the frying pan is hot, carefully lower the pizza dough into it and cook undisturbed for 2-3 minutes until starting to dry out around the edges and it becomes puffy. Trim off any excess dough. Spread over the blended sauce and scatter with the cheese.
Place the whole pan under the grill for 5 minutes or until the cheese has melted and the crust is golden brown. Once cooked, remove from the oven and allow to rest in the pan.
For the fries:
Heat the deep fat fryer to 160℃.
Once the oil is hot, fill the basket and lower in the fries and cook for 6-8 minutes until golden brown and extra crispy.
For the Char Sui:
Heat 2 tbsp of oil in a large frying pan over a high heat.
Slice the bacon into 1cm pieces across the rasher, then fry the bacon in the pan, stirring often until golden brown and crispy all over, about 3-4 minutes. Thinly slice the garlic while you wait.
Add the garlic into the bacon pan and continue to cook until golden. Add in the gochujang, plum sauce, sesame seeds, vinegar and black pepper to the bacon and mix well. Tip this over the fries and toss well to evenly mix everything together.
Finely shred the lettuce and mix with the mayonnaise in a small bowl.
Load the coated fries on to the pizza, top with the lettuce mix and fold the pizza over to make a wrap.