Non-Spicy Korean Pork Bulgogi

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.

5 from 1 vote

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Prep Time 1 hr

Cook Time 30 mins

Total Time 1 hr 30 mins

Course dinner, lunch

Cuisine korean

Servings

Calories 216 kcal

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!

Suggest Equipment & Products

Blender

Measuring Set

Santoku Knife

Large Non-Stick Pan

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Notes

This dish will last 4 days in the fridge in a sealed container and reheated for later consumption.

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