Easy Non-Spicy Pork Bulgogi (25 Minutes)

Name: Easy Non-Spicy Pork Bulgogi (25 Minutes)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 lb pork belly (thinly sliced (skinless kind)); 1/4 tsp sesame seeds (toasted kind); 1/2 cup onion (julienned); 1 green onions (cut into 1" long pieces); 2 garlic cloves (minced); 1 tbsp regular soy sauce (or light soy sauce); 1 tbsp sesame oil (toasted kind); 1/2 tbsp white granulated sugar; 1 tsp mirin; 1/8 tsp black pepper

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Tender, juicy pork belly cooks in a sweet and savory glaze with lightly browned edges. This easy non-spicy pork bulgogi recipe is ready in just 25 minutes. It delivers the rich flavor of Korean pork bulgogi without the spicy heat.

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Why It Works
Ingredients & Substitutes
Expert Tips
Instructions
Storage & Reheating
Variations
Pairing Suggestions
FAQ
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Korean pork bulgogi is a marinated pork dish cooked until tender and lightly caramelized, with versions ranging from spicy to mild. I love spicy pork belly (jeyuk bokkeum), but sometimes I want those same rich Korean flavors without the fiery heat, so I adapted this non-spicy version from my go-to jeyuk bokkeum recipe.

After making it many times, I found that cooking the pork until most of the marinade evaporates allows it to fry in its rendered fat, creating lightly browned edges and a concentrated glaze.

Why It Works

Thin pork belly: Thin, uniform slices cook quickly and render their fat before the meat becomes overcooked.
Moisture evaporation: Cooking off most of the marinade allows the pork to fry in its rendered fat instead of steaming.
Reduced marinade glaze: The remaining marinade concentrates as it cooks, coating the pork in a sweet and savory glaze.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

ingredients to make non-spicy pork bulgogi

Thinly Sliced Pork Belly Strips: Look for skinless pork belly sliced about ¼-inch thick. If unavailable, ask the butcher to slice a pork belly slab for you or use thinly sliced pork shoulder instead.
Toasted Sesame Seeds: If unavailable, toast raw white sesame seeds in a dry skillet over medium heat until golden.

Pork Marinade

Onion
Green Onion
Fresh Garlic
Regular Soy Sauce: Light soy sauce also works. Low-sodium soy sauce also works, but the result will be less salty.
Toasted Sesame Oil
White Granulated Sugar: Brown sugar also works for a slightly deeper flavor.
Mirin: Non-alcoholic mirin also works.
Black Pepper

Note: Asian ingredients are typically available at most Asian grocery stores or online.

Expert Tips

Use a wide skillet so the marinade evaporates quickly instead of steaming the pork.
Stir less near the end to give the pork time to develop browned edges.

Instructions

Below are step-by-step instructions on how to make non-spicy Korean pork bulgogi:

Raw strips of thinly sliced pork belly cut into uniform pieces.

Slice the pork: Cut the pork belly strips into 2.5 to 3-inch long pieces.

Sliced pork belly coated thoroughly with savory brown marinade and mixed with chopped aromatics.

Marinate the pork: Transfer the pork belly to a large mixing bowl. Add all the marinade ingredients and mix until evenly coated. Marinate for at least 15 minutes or overnight for deeper flavor.

Searing pork belly slices glistening with liquids and aromatics over heat.

Cook the pork: Heat a large skillet over medium heat. Add the pork and all the marinade to the skillet. Cook, stirring occasionally, until the pork is no longer pink.

Cooked pork belly slices glazed in a sticky sauce with slightly browned edges and a sesame seed garnish.

Brown the pork: Continue cooking until most of the liquid has evaporated and the remaining marinade has thickened into a glaze. For tender pork, cook for 6 to 7 minutes total and make sure it reaches at least 145°F internally. For crispier, browned edges, cook for 8 to 9 minutes total, stirring minimally during the final few minutes. Garnish with toasted sesame seeds and serve immediately.

Storage & Reheating

Refrigerator: Store leftover pork bulgogi in an airtight container for up to 4 days.
Freezer: Freeze cooled pork bulgogi in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Reheat in a skillet over medium heat for 2 to 3 minutes until hot, or microwave in 30-second intervals until heated through.

Variations

Gluten-free: Use gluten-free soy sauce or tamari instead of regular soy sauce and make sure the mirin is gluten-free.
Spicy: Add 1 tablespoon gochujang or 1 teaspoon gochugaru along with the marinade ingredients.

Pairing Suggestions

Steamed Rice: The mild rice balances the rich pork and soaks up the sweet, savory glaze.
Korean Cucumber Salad: Its crisp, refreshing flavor cuts through the richness of the pork belly.
Gyeran Mari: This savory Korean rolled omelet adds a mild, tender side to the meal.

FAQ

Why isn't my pork bulgogi browning?

There may still be too much liquid in the skillet. Continue cooking until most of the marinade evaporates, then let the pork fry briefly in its rendered fat to brown the edges.

Why is my pork belly tough?

The pork may be sliced too thick or cooked for too long. Use ¼-inch-thick slices and stop cooking once the pork reaches your preferred level of browning.

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