Tender juicy pork belly with a sweet smoky flavor. This quick and easy non-spicy Korean pork bulgogi is easy to make in 25 minutes with minimal ingredients! This is better-than-takeout and it's also budget-friendly!
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What is Pork Bulgogi?
Pork Bulgogi is a delicious and popular Korean main featuring pork belly marinated in a sweet, sesame, soy sauce with garlic and onions! There is also a spicy version called Jeyuk Bokkeum, which is very similar but contains spicy gochujang and gochugaru.
Bulgogi in Korean translation means "fire meat" because this dish is usually cooked over a flaming grill at Korean restaurants. However my version uses a normal pan making it easy to prepare!
This meat dish is often served with a bowl of rice, Korean side dishes like kimchi, or it can be wrapped in fresh lettuce with ssamjang and perilla leaves!
What I love most about this recipe is that it's made with simple and minimal ingredients and the pork is super flavorful! It's also perfect for those who can't tolerate spice as bulgogi can often contain spicy ingredients.
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Thinly Sliced Pork belly: I recommend buying the thinly sliced kind that is about 2-3 mm thick. Avoid buying the kind that comes in thick slabs but if you can only find that ask the butcher to thinly slice it for you. Thinly sliced pork belly can be found at most Korean or Asian grocers. Or substitute with thinly sliced pork shoulder, chicken thighs or flank steak.
- Sesame seeds: for that nutty flavor but if you're allergic to sesame, omit.
Pork Marinade
- Onion
- Green onion
- Garlic
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
- Sesame oil: for that nutty flavor! If you're allergic to sesame, substitute with neutral tasting oil like peanut oil or canola oil.
- White granulated sugar: or substitute with honey, cane sugar or brown sugar.
- Mirin: a popular sweet rice cooking wine used in Japanese cuisine. It’s sweeter than cooking sake and has a very low alcoholic taste. You can find this at most Asian or Japanese grocers. For a non-alcoholic version: substitute with non-alcoholic mirin or 1 teaspoon of water + 1 drop of rice vinegar + ⅛ teaspoon sugar.
- Black pepper
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Buy thinly cut pork belly without a thick top skin and avoid the thick slabs to make things easier! A thick top skin will make the pork belly too chewy.
- Marinate pork for at least 15 minutes or longer if possible. Overnight will result in best flavors.
- Use a non-stick pan for easy clean up!
- Make sure to add the marinade into the pan with the pork belly for extra sauce!
- Do not overcook the pork for too long. If you really enjoy crispy pork belly, go for it but this dish features more tender pork. I would suggest cooking until the pork has slightly browned edges.
Instructions
Below are step-by-step instructions on how to make non-spicy Korean pork bulgogi:
- Slice pork belly strips into 2.5 - 3 inch long pieces.
- Transfer sliced pork belly to a large mixing bowl. Add marinade ingredients to the bowl and mix well with pork. Cover and marinate for at least 15 minutes or overnight.
- In a large skillet over medium heat, add pork along with marinade ingredients.
- Fry pork belly on both sides until no longer pink and most of the liquids (except the fat) have evaporated. For a tender version: cook for 6-7 minutes. For a crispier pork with browned edges: cook for 8-9 minutes. Garnish with sesame seeds. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? Cooked pork bulgogi can be stored in a freezer friendly bag after cooling completely and frozen up to 3 months or until you see freezer burn. To reheat, defrost it and reheat in the microwave or on the stovetop in a pan.
Pairing Suggestions
Non-spicy pork bulgogi serves well with steamed rice or wrapped in fresh green lettuce with ssamjang, perilla leaves and kimchi but it can also serve well with the following Korean side dishes:
FAQ
This can be made in advance and stored in an airtight container in the fridge for up to 4 days. To enjoy, reheat it in the microwave or in a pan on the stovetop on medium heat.
I don't recommend grilling the pork belly since we want the marinade to cook with the pork.
Other recipes you may enjoy
📖 Recipe
Non-Spicy Korean Pork Bulgogi
Ingredients
- ½ lb pork belly thinly sliced strips
- ¼ teaspoon sesame seeds garnishing
Pork Marinade:
- ½ cup onion julienned
- 1 green onions chopped into 1 inch long pieces
- 2 cloves garlic minced
- 1 tablespoon regular soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon white granulated sugar
- 1 teaspoon mirin
- ⅛ teaspoon black pepper
Instructions
- Slice pork belly strips into 2.5 - 3 inch long pieces.
- Transfer sliced pork belly to a large mixing bowl. Add marinade ingredients to the bowl and mix well with pork. Cover and marinate for at least 15 minutes or overnight.
- In a large skillet over medium heat, add pork along with marinade ingredients.
- Fry pork belly on both sides until no longer pink and most of the liquids (except the fat) have evaporated. For a tender version: cook for 6-7 minutes. For a crispier pork with browned edges: cook for 8-9 minutes. Garnish with sesame seeds. Enjoy!
Danielle Jones
I was wondering if I could use white pepper instead of black just to help deal with some of my grandmas restrictions?
Christie Lai
Yes, absolutely! Feel free to substitute with that 🙂
Jenny Thong
Hi, I'll be making this tomorrow. Is there a substitute for mirin? I could not find this at my local asian market.
Christie Lai
Hi there, I would recommend just adding 1/4 tsp sugar mixed with 1 tsp rice vinegar. Hope this helps!
Christine
My kids loved this dish! Was a huge hit! Thanks Christie!
christieathome
Thanks for making my recipe, Christine! So glad your kids loved it. Have a lovely day!
Heidi | The Frugal Girls
This is such a great alternative to store bought. Making it at home saves so much money and the marinade is really easy to make!