Crab and Egg Stir Fry Rice Bowl – Creamy, Comforting, and So Easy to Make!

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Non-Spicy Pork Bulgogi + Sweet & Savoury Korean Stir-Fry + Perfect for All Ages

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Looking for a Korean dish that delivers rich umami and deep flavor without the heat? This Non-Spicy Pork Bulgogi is the answer! Made with tender pork, sweet soy-based marinade, and crunchy cabbage, this stir-fry is savory, satisfying, and completely chili-free. It’s perfect for anyone who loves Korean food but can’t handle spicy dishes.

Non-spicy pork bulgogi is a comforting twist on Korea’s beloved jeyuk bokkeum (spicy pork). This version keeps all the umami, sweetness, and aromatic richness of the original but skips the gochugaru and gochujang, making it suitable for anyone with a milder palate. The marinade is a gorgeous balance of soy sauce, garlic, ginger, and mirin, creating depth and a slight caramelized sweetness when stir-fried. The cabbage adds a nice bite and freshness, and the sesame oil brings it all together with its signature nuttiness. Great for meal prep or a weeknight dinner, this dish also reheats well and can be frozen in portions.

Key Ingredients & Their Roles:

  • Pork leg (thinly sliced) → Lean and tender; absorbs flavor well without being greasy.
  • Cabbage → Adds crunch, bulk, and a mild sweetness that balances the sauce.
  • Soy sauce & dark soy sauce → Provides saltiness and deep umami. Dark soy adds color and a richer flavor.
  • Mirin → Tenderizes meat and adds a delicate sweetness and gloss.
  • Sesame oil → Adds toasty aroma and depth.





Non-Spicy Pork Bulgogi Recipe Details: 

📌 Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Cuisine Type: Korean |  Calories: ~350 kcal per serving (estimate) | Servings: 4


📝 Ingredients

For the pork & vegetables:

  • 600g thinly sliced pork leg (about 1.3 lb)
  • 300g green cabbage, thinly sliced (about 10.5 oz)
  • 1 medium onion, thinly sliced
  • 1 green chili, thinly sliced (optional, for mild heat and aroma)
  • 1 large spring onion (scallion), sliced
  • 1–2 tablespoons vegetable oil (for cooking)
  • 1/4 cup (60 ml) water – optional, to prevent dryness

For pre-marinating the pork:

  • 3½ tablespoons mirin (sweet rice wine)

For the bulgogi marinade:

  • 2½ tablespoons sugar
  • 4 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce (adds rich color and depth)
  • 1 tablespoon minced garlic
  • ½ tablespoon minced fresh ginger
  • 1 tablespoon sesame seeds
  • 2 tablespoons sesame oil
  • ¼ teaspoon ground black pepper

👨‍🍳 Instructions

  1. Prep the Pork:
    • Place the thinly sliced pork in a large bowl.
    • Pour 3½ tablespoons of mirin over the pork, toss well, and let it sit for 10–15 minutes while you prepare the rest of the marinade.
  2. Make the Marinade:
    • In a small mixing bowl, combine:
      • Sugar
      • Soy sauce
      • Dark soy sauce
      • Minced garlic
      • Minced ginger
      • Sesame seeds
      • Sesame oil
      • Black pepper
    • Mix until well combined.
  3. Marinate the Pork:
    • Pour the prepared marinade over the mirin-soaked pork.
    • Toss thoroughly to ensure all the slices are coated.
    • Let it marinate for at least 20 minutes (up to overnight in the fridge for deeper flavor).
  4. Stir-Fry the Vegetables:
    • Heat 1–2 tablespoons of oil in a large skillet or wok over high heat (220°C / 425°F equivalent).
    • Add the sliced spring onion and sauté for 2–3 minutes, stirring often, until fragrant.
  5. Cook the Pork:
    • Add the marinated pork to the pan.
    • Stir-fry on medium heat for about 8 minutes, or until the pork is fully cooked and lightly browned.
    • If the mixture looks dry or begins sticking, add up to ¼ cup (60 ml) of water.
  6. Add Remaining Vegetables:
    • Add the onion and green chili, stir-fry for 2 minutes on high heat until onions are translucent.
    • Finally, add the sliced cabbage, and stir-fry for another 2–3 minutes, just until softened but still crisp.
  7. Final Touches & Serve:
    • Taste and adjust seasoning if needed (you can add a splash of soy sauce or more sesame oil).
    • Serve hot with steamed rice, and optionally wrap in lettuce leaves for a fresh, crunchy twist!

Tips & Ingredient Substitutions:

  • Swap pork with chicken thighs for a lighter variation.
  • For a gluten-free option, use tamari or gluten-free soy sauce.
  • Add mushrooms for extra umami or bell peppers for a pop of color.
  • Make ahead: Store in an airtight container for up to 3 days or freeze for up to 2 months.

Frequently Asked Questions (FAQ):

  • Can I make this ahead of time? Yes! It reheats beautifully and is great for meal prep.
  • Can I make it without mirin? You can substitute mirin with a mix of rice vinegar and a bit of sugar.
  • What’s the best pork cut for bulgogi? Pork leg, pork shoulder, or pork loin all work well. Just make sure it’s thinly sliced.
  • How do I store leftovers? Store in the fridge for up to 3 days or freeze in airtight containers.

Wrap-Up: 

This Non-Spicy Pork Bulgogi is a beautiful example of how bold flavors don’t always need spice. It’s easy, satisfying, and loaded with comforting Korean flavors. Give it a try and let me know how yours turns out in the comments! What’s your favorite non-spicy Korean dish?

👉 Love this recipe? You might also enjoy my Soy-Glazed Spam Pasta or One-Pan Chicken Alfredo Pasta!

Keywords: 

Non spicy pork bulgogi, sweet soy pork stir fry, Korean pork stir fry, easy bulgogi recipe, cabbage and pork stir fry, 간장 제육볶음, 돼지고기 간장볶음, 간단한 간장 제육볶음 레시피

 

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