When you need a fast weeknight dinner, try this easy non-spicy pork bulgogi recipe as a main. It takes only 25 minutes from start to finish. Every bite offers tender, juicy pork belly with a sweet, smoky glaze.
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I love spicy Korean pork belly (Jeyuk Bokkeum) but sometimes crave those same rich flavors without the fiery burn. To solve this, I adapted this non-spicy version directly from my own go-to Jeyuk Bokkeum recipe. After plenty of kitchen testing, I perfected a marinade that brings out the sweet, savory, and nutty notes of classic pork belly recipes without the intense heat.
Why My Recipe Works
- Thin-sliced pork selection: Using uniform, skinless slices allows the marinade to penetrate the meat quickly so every bite stays tender without a long braising time.
- Extended marination window: Giving the pork belly time to rest allows the sugars and savory ingredients to marinate with the proteins for a richer flavor profile.
- Marinade reduction technique: Adding the extra marinade to the hot pan lets the liquids emulsify with the rendered pork fat to create a thick, glossy glaze that clings to the meat.
Ingredients & Substitutes
Exact ingredient measurements are listed in the recipe card at the bottom of this page.
- Thinly Sliced Pork Belly Strips: Renders fat quickly and absorbs flavors fast. Sub: Thinly slicing a pork belly slab yourself or use thinly sliced pork shoulder.
- Toasted Sesame Seeds: Infuses a nutty aroma and crunchy contrast. Sub: Toast raw white sesame seeds in a dry skillet over medium heat for three minutes if unavailable.
Pork Marinade
- Onion: Releases natural moisture to keep meat tender.
- Green Onion: Provides sharp bite to balance rich fat.
- Garlic: Builds savory aroma and deepens marinade flavor. Sub: Jarred minced garlic.
- Regular Soy Sauce: Adds a salty base and umami depth. I prefer Kikkoman. Sub: Light or low-sodium soy sauce.
- Toasted Sesame Oil: Delivers signature nutty aroma to meat. I prefer Kadoya.
- White Granulated Sugar: Caramelizes in pan to create sticky glaze. Sub: brown sugar.
- Mirin: Tenderizes meat fibers and balances salty soy. I prefer Mizkan. Sub: non-alcoholic mirin.
- Black Pepper: Adds subtle warmth without any fiery heat.
Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online retailers such as Amazon.
Instructions
Below are step-by-step instructions on how to make non-spicy Korean pork bulgogi:
- Slice the pork: Cut the pork belly strips into 2.5 to 3-inch long pieces.
- Marinate the meat: Transfer the sliced pork belly to a large mixing bowl. Add the listed marinade ingredients to the bowl and mix well until the meat is fully coated. Marinate the pork for at least 15 minutes or overnight for the best flavor.
- Combine in pan: Heat a large skillet over medium heat. Add the pork along with all the remaining marinade ingredients directly into the pan.
- Fry the pork: Fry the pork belly on both sides until it is no longer pink and most of the liquids have evaporated, leaving only the rendered fat. For a tender version, cook the meat for 6 to 7 minutes. For a crispier pork with browned edges, cook the meat for 8 to 9 minutes. Garnish the dish with sesame seeds and serve.
Expert Tips
- Pat the pork dry before adding the marinade to ensure the sauce sticks better.
- Bring the meat to temperature by resting it on the counter before frying for even cooking.
- Use a wide skillet to let moisture evaporate quickly instead of steaming the meat.
- Stir the pork minimally during the final minutes to help the edges brown beautifully.
- Rest the cooked meat for two minutes before serving so the glaze thickens fully.
Variations
- Gluten-free adaptation: Swap the regular soy sauce for tamari or coconut aminos and ensure your mirin is certified gluten-free.
- Spicy flavor swap: Mix in one tablespoon of Korean red pepper paste (gochujang) or red pepper flakes (gochugaru) to add heat.
- Less fatty cut: Substitute the pork belly with thinly sliced pork shoulder for a leaner protein alternative.
Pairing Suggestions
- Steamed Rice: A plain grain to absorb the sweet, savory glaze.
- Korean Cucumber Salad: Crisp, refreshing veggie side to slice through the rich pork belly fat.
- Gyeran Mari: Savory rolled omelet starter that balances the sweet flavor profile perfectly.
Storage & Reheating
- Fridge storage: Keep leftover pork bulgogi in an airtight container for up to 4 days.
- Freezer and thawing: Store cooled meat in a freezer bag for up to 3 months and defrost in the fridge overnight.
- Microwave reheating: Place the leftovers on a plate and microwave for 2 to 3 minutes until hot.
- Stovetop reheating: Warm the pork belly in a pan over medium heat until fully heated through.
FAQ
How do you mimic barbecue smoke in a frying pan?
The secret lies in letting the sweet sugars from the mirin and granulated sugar caramelize against the hot skillet until the edges of the pork belly char slightly.
Can I grill this recipe on an outdoor barbecue instead?
Yes, but you must use a fine-mesh grill topper or cast-iron griddle plate so the thinly sliced pork belly does not fall through the grates into the fire.
Why is my pork belly tough instead of tender?
Your meat was likely sliced too thick or cooked over too low of a heat setting, which causes the pork to steam in its own juices rather than fry quickly.
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📖 Recipe
Easy 25-min. Non-Spicy Pork Bulgogi Recipe
When you need a fast weeknight dinner, try this easy non-spicy pork bulgogi recipe as a main. It takes only 25 minutes from start to finish. Every bite offers tender, juicy pork belly with a sweet, smoky glaze.
Ingredients
- ½ lb pork belly thinly sliced strips
- ¼ teaspoon sesame seeds toasted kind
Marinade:
- ½ cup onion julienned
- 1 green onions chopped into 1 inch long pieces
- 2 garlic cloves minced
- 1 tablespoon regular soy sauce or light soy sauce
- 1 tablespoon sesame oil toasted kind
- ½ tablespoon white granulated sugar
- 1 teaspoon mirin
- â…› teaspoon black pepper
Instructions
- Cut the pork belly strips into 2.5 to 3-inch long pieces.
- Transfer the sliced pork belly to a large mixing bowl. Add the listed marinade ingredients to the bowl and mix well until the meat is fully coated. Marinate the pork for at least 15 minutes or overnight for the best flavor.
- Heat a large skillet over medium heat. Add the pork along with all the remaining marinade ingredients directly into the pan.
- Fry the pork belly on both sides until it is no longer pink and most of the liquids have evaporated, leaving only the rendered fat. For a tender version, cook the meat for 6 to 7 minutes. For a crispier pork with browned edges, cook the meat for 8 to 9 minutes.
- Garnish the dish with sesame seeds and serve.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
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Nutrition
Calories: 688kcal | Carbohydrates: 8g | Protein: 12g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Cholesterol: 82mg | Sodium: 561mg | Potassium: 296mg | Fiber: 1g | Sugar: 5g | Vitamin A: 73IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
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!