Non-Spicy Korean Pork Bulgogi. Tender juicy pork belly with a sweet smoky flavor. Easy to make at home. Ready in 25 minutes! It pairs deliciously with a bowl of rice, leafy greens, and kimchi or wrapped in lettuce wraps.
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What is Pork Bulgogi?
Pork Bulgogi is a delicious and popular Korean dish featuring pork belly marinaded in a sweet, sesame, soy sauce with garlic and onions. In addition to this non-spicy version, there is the original spicy version called Jeyuk Bokkeum which is very similar but contains spicy gochujang and gochugaru.
Bulgogi in Korean translation means "fire meat". Usually this dish is cooked over a flaming grill at the Korean restaurant. However, in my version, we can simply use a large pan to cook it. This meat dish is often served with a bowl of rice, Korean side dishes like kimchi and it's absolutely delicious. It's one of my favourite ways to enjoy pork belly without the spiciness!
Ingredients
Please scroll down to below recipe card for exact measurements.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Pork belly: or sub with thinly sliced pork, chicken or beef
- Sesame seeds
Korean 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 of your choice.
- Sesame oil
- White granulated sugar: or replace with a sweetener of your choice
- Mirin
- Black pepper
How to make Korean Pork Bulgogi
Slice Pork Belly Strips
Slice pork belly strips into 2.5 - 3 inch long pieces.
Marinate Pork Belly
Transfer 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.
Fry Pork with Marinade
In a large skillet over medium heat, add pork along with marinade ingredients.
Cook Pork Through & Garnish
Fry pork 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 & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
Expert Tips
- Marinate pork for at least 15 minutes or longer if possible.
- 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.
FAQ
Can I substitute the pork belly?
Yes, feel free to substitute with regular pork center cuts, thinly sliced chicken or beef.
Can I omit the mirin?
Yes.
Can I omit the white sugar?
I would suggest substituting with a sweetener of your choice. The sugar helps to balance out the saltiness from the soy sauce.
Other Korean recipes you may like!
- Bulgogi Korean BBQ Beef
- Dak Galbi
- Korean Spicy Chicken Stir-fry
- Tangsuyuk Sweet and Sour Pork
- Korean Fried Chicken
📖 Recipe
Non-Spicy Korean Pork Bulgogi
Ingredients
- ½ lb pork belly
- ¼ teaspoon sesame seeds garnish
Marinade:
- ½ yellow onion julienned
- 1 green onions chopped into 1 inch pieces
- ½ tablespoon garlic minced
- 1 tablespoon regular soy sauce (not dark 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 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 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!
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!