Non-Spicy Korean Pork Bulgogi. Flavourful, sweet, smoky Korean bulgogi pork that is easy to make at home. A tasty meat dish that is perfect for dinner or lunch. Pairs deliciously with steamed rice, leafy greens, and kimchi.
This can be marinated overnight to cook the next day or made within the same day. For best flavour, I would suggest marinating overnight.
If you're not a fan of pork, I also share a delicious Korean style chicken however, I have to warn you both recipes are spicy:
Back when I was younger, I loved Korean BBQ especially when I could eat Daeji bulgogi Korean pork! There was something so special about visiting the Korean BBQ restaurant with friends and family. Seeing the waiters layout all the amazing banchan’s or Korean side dishes around the grill.
Conversing with good company as you grilled tasty, marinated meat. The smell of that smoky barbeque would capture your senses making me salivate. And taking that first bite of that Korean pork with some steamed rice was always the best. Since dining out at a restaurant is not possible in some countries or something people are wary of due to the pandemic, I wanted to share this dish to remind you of Korean BBQ at home!
Non-spicy!
Now I know there are plenty of Korean pork bulgogi recipes online but there are not many that are non-spicy! Perfect for those who want to enjoy the taste of this dish without feeling that burning sensation on your tongue.
Easy to make!
This easy Korean pork bulgogi is simple to make at home and the marinade only requires several ingredients, some of which you may own if you have an Asian pantry. If you don’t, most of the ingredients can be found at an Asian or Korean grocer!
And of course, I will share how to make Korean pork bulgogi step by step! But quite honestly, there aren't too many steps. You are simply blending the marinade using a blender or immersion blender, then marinating your pork and cooking it!
No grill needed but feel free to use one!
Yes, you read correctly, no grill is needed for this! However, if you want to grill this pork dish, please go ahead! I just wanted to keep this recipe super simple and accessible for those who want to try this dish but don’t want to go through the extra trouble of busting out the grill for this.
FAQ
Where can I find an Asian pear? Can I substitute with a normal pear?
There is special ingredient in this Korean pork bulgogi marinade that you would need to find: Asian pear. However, if you can’t find an Asian pear, feel free to substitute with a normal pear.
What cut of meat is Korean bulgogi?
Because I wanted to make this Korean pork bulgogi recipe accessible for all, you can use a marbled pork tenderloin, thinly sliced pork butt steaks, or pork belly. Any pork that is tender and marbled will work for this recipe. You may use a leaner cut like pork tenderloin but be forewarned, it’ll result in a leaner texture that is not as tender.
What is bulgogi sauce made of?
Korean pork bulgogi sauce is typically made with soy sauce, brown sugar, Asian pear, gochujang, sugar, green onion, minced garlic, sesame oil and sesame seeds.
What does bulgogi mean?
The term “bulgogi” is a traditional Korean dish that means “fire-meat”. It is usually a marinated beef or pork that is thinly cut and marinated, then grilled. It is extremely popular in Korean cuisine.
Other Korean recipes you may like!
Gochujang Korean Meatballs
Kimchi Cheese Ramen
Korean Cucumber Salad
Korean Eggroll Kimbap
Tangsuyuk Sweet and Sour Pork
Korean Tuna Mayo Rice Balls
Korean Fried Chicken
For this recipe
You will need the following ingredients:
- 820 grams thin marbled pork steaks, or pork belly, marbled pork butt or tenderloin (for a leaner cut but it may not be as tender)
- 2 tbsp sesame seeds
- 1 stalk green onions, roughly chopped
- 1 tsp cooking oil
Marinade:
- 1 Asian pear, pitted, peeled and sliced
- 1 ½ tbsp garlic
- ¼ + ⅛ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp sesame oil
- ½ tbsp Gochujang
How to cook Korean pork bulgogi
- The night before or 1 hour in advance, add your marinade ingredients into a blender. Blend on high until smooth.
- Pour the marinade into a resealable container, adding in chopped green onions and sesame seeds.
- Then place your pork into the marinade, poking holes into the meat with a fork to allow the marinade to seep into the pork. Cover and store in the fridge to marinate overnight or for 1 hour in advance.
- In a hot pan or on a grill plate set over medium heat, add cooking oil. Then add in your pork leaving aside the marinade. Allow this to cook on both sides for 5-6 minutes until cooked through and no longer pink inside, about 10-12 minutes uncovered. You may need to adjust the heat if the pork browns too quickly.
- Once cooked, remove the pork and transfer to a serving plate. Then with the residual marinade, pour into the hot pan and allow it to simmer for 2 minutes until thick. Pour the sauce over your meat. Serve hot and enjoy!
Notes:
This dish will last 4 days in the fridge in a sealed container and reheated for later consumption.
Give it a try!
Well, I hope you give my Non-Spicy Pork Bulgogi a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Take care,
Christie
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Non-Spicy Korean Pork Bulgogi
Ingredients
- 820 grams thin marbled pork steaks or pork belly, marbled pork butt or tenderloin (for a leaner cut but it may not be as tender)
- 2 tbsp sesame seeds
- 1 stalk green onion roughly chopped
- 1 tsp cooking oil
Marinade:
- 1 Asian pear pitted, peeled and sliced
- 1 ½ tbsp garlic
- ¼+ ⅛ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp sesame oil
- ½ tbsp Gochujang
Instructions
- The night before or 1 hour in advance, add your marinade ingredients into a blender. Blend on high until smooth.
- Pour the marinade into a resealable container, adding in chopped green onions and sesame seeds.
- Then place your pork into the marinade, poking holes into the meat with a fork to allow the marinade to seep into the pork. Cover and store in the fridge to marinate overnight or for 1 hour in advance.
- In a hot pan or on a grill plate set over medium heat, add cooking oil. Then add in your pork leaving aside the marinade. Allow this to cook on both sides for 5-6 minutes until cooked through and no longer pink inside, about 10-12 minutes uncovered. You may need to adjust the heat if the pork browns too quickly.
- Once cooked, remove the pork and transfer to a serving plate. Then with the residual marinade, pour into the hot pan and allow it to simmer for 2 minutes until thick. Pour the sauce over your meat. Serve hot and enjoy!
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