Bibimbap (비빔밥, mixed rice bowl) is not inherently spicy. The base of rice, seasoned vegetables, and egg is mild. Spice comes from gochujang, the fermented chili paste served on the side or on top. If you are sensitive to spice, ask for the gochujang on the side or omit it entirely — the dish is still complete and flavorful without it.

← Guides · By Ray Lei · Published 2026-11-14

Which Korean dishes are not spicy?

Q: What is the best non-spicy Korean dish for beginners?

Bulgogi (불고기, marinated grilled beef) is widely considered the most accessible non-spicy Korean dish. The beef is sliced thin and marinated in soy sauce, sugar, sesame oil, pear, and garlic — producing a sweet, savory, tender result. It has no gochugaru or gochujang and is mild enough for most diners new to Korean food.

Q: Is doenjang jjigae spicy?

Doenjang jjigae (된장찌개, fermented soybean paste stew) is not typically spicy. The flavor is deeply savory and earthy from the fermented soybean paste, with tofu, zucchini, mushrooms, and sometimes clams or pork. It does not use gochugaru or gochujang as a primary ingredient, though some versions add a small amount of chili. It is one of the most reliably mild stew options at a Korean restaurant.

Q: What Korean soups are not spicy?

Several Korean soups are naturally mild: miyeok guk (미역국, seaweed soup) is mild with a clean briny flavor; samgyetang (삼계탕, ginseng chicken soup) is herbal and warming with no chili; seolleongtang (설렁탕, ox bone soup) is a milky white bone broth that is completely mild; and guk (국) style soups in general tend to be milder than jjigae (찌개) stews. Avoid galbijjim (갈비찜, braised short ribs) as a soup alternative — it can vary in spice level.

Q: What are gochujang and gochugaru and how do I avoid them?

Gochujang (고추장) is a fermented chili paste used in marinades, sauces, and stews. Gochugaru (고춧가루) is Korean chili flakes used in kimchi, stews, and many side dishes. Both are the main sources of heat in Korean cooking. Dishes labeled as 맵지 않은 (maepji anheun, not spicy) or dishes described as using only soy sauce (간장), sesame (참기름), and sugar in their seasoning are typically safe. When in doubt, ask the server which dishes do not use gochujang or gochugaru.

Korean food ranges widely in spice level. Bulgogi (marinated beef), japchae (glass noodles), galbi (grilled ribs), samgyetang (ginseng chicken soup), and doenjang jjigae (soybean paste stew) are all mild. The main heat sources are gochujang (chili paste) and gochugaru (chili flakes) — dishes that avoid these are reliably non-spicy.

The assumption that all Korean food is spicy is understandable but not accurate. Many of the most popular and widely eaten Korean dishes contain no gochujang or gochugaru whatsoever. The sweet-savory bulgogi marinade, the glass noodle stir-fry japchae, the ginseng chicken soup samgyetang, and the fermented soybean stew doenjang jjigae are all gentle on the palate.

The challenge is that Korean menus do not always indicate spice levels, and some dishes that contain the word "jjigae" (stew) can be either spicy or mild depending on which type. The table below identifies which common Korean dishes are mild, which can be ordered mild with a simple request, and what the flavor profile of each one is.

Non-spicy Korean dishes

Korean	Romanization	English	Flavor profile	Allergen notes
불고기	Bulgogi	Marinated grilled beef	Sweet, savory, tender; soy-pear marinade, no chili	Soy (gluten); sesame
잡채	Japchae	Glass noodle stir-fry	Lightly sweet and savory; sweet potato glass noodles with vegetables and beef	Soy; sesame; noodles are gluten-free, verify sauce
갈비	Galbi	Grilled short ribs	Sweet-savory soy marinade; smoky from the grill; no chili	Soy; sesame
삼계탕	Samgyetang	Ginseng chicken soup	Mild, herbal, warming; whole small chicken stuffed with rice and ginseng	No common allergens; glutinous rice inside chicken
된장찌개	Doenjang jjigae	Soybean paste stew	Earthy, deeply savory umami; tofu, zucchini, mushrooms; not spicy	Soy; shellfish if clams added
비빔밥 (고추장 없이)	Bibimbap (without gochujang)	Mixed rice bowl, no chili sauce	Earthy, savory, slightly nutty; ask for gochujang on the side	Egg; sesame; soy
냉면 물냉면	Mul naengmyeon	Cold buckwheat noodle soup	Refreshing, slightly tangy cold broth; mild; not to be confused with spicy bibim naengmyeon	Wheat (most versions blend buckwheat with wheat); egg
전	Jeon	Savory pancakes	Crispy, savory; various fillings (seafood, kimchi, vegetables); dipping sauce is soy-vinegar, mild	Wheat; egg; seafood if haemul variety
미역국	Miyeok guk	Seaweed soup	Mild, slightly briny, clean flavor; eaten especially for birthdays and postpartum	Shellfish if made with clams; soy; sesame
순두부찌개 (순한 맛)	Sundubu-jjigae (mild)	Soft tofu stew (mild version)	Silky tofu in a mild broth; some restaurants offer a non-spicy version — ask	Soy (tofu); egg; shellfish if seafood version
설렁탕	Seolleongtang	Ox bone soup	Milky white broth, mild and rich; seasoned at the table with salt and green onion	No common allergens in the broth
떡갈비	Tteokgalbi	Grilled short rib patties	Sweet-savory, juicy; minced short rib formed into patties and grilled	Soy; sesame

Practical notes

Gochujang and gochugaru are the main heat sources. Dishes that do not use either of these ingredients are reliably non-spicy. Dishes like bulgogi, japchae, galbi, samgyetang, and seolleongtang use none of them.
Bibimbap is mild if you control the sauce. Ask for gochujang on the side (고추장 따로 주세요, gochujang ttaro juseyo) and the dish becomes completely non-spicy. This is a common request at Korean restaurants and readily accommodated.
Sundubu-jjigae (soft tofu stew) varies. Some Korean restaurants offer a non-spicy version (순한 맛, sunhan mat) alongside the standard spicy version. Ask whether a mild option is available.
Kimchi banchan is usually spicy. The small side dishes that arrive automatically include kimchi, which is spiced with gochugaru. Other banchan like seasoned spinach, bean sprouts, fish cake, and pickled radish are mild.
Korean BBQ non-spicy cuts: At a Korean barbecue restaurant, samgyeopsal (삼겹살, plain pork belly) and chadolbaegi (차돌박이, thinly sliced brisket) are cooked plain without marinade and are mild. The marinated cuts like yangnyeom galbi and spicy pork may contain gochujang.
To scan a Korean menu and identify which dishes are mild before ordering, ChefBear can translate Korean menus and show you what each dish contains.

Frequently asked questions

What is the best non-spicy Korean dish for beginners?

Bulgogi is widely considered the most accessible non-spicy Korean dish. The beef is sliced thin and marinated in soy sauce, sugar, sesame oil, pear, and garlic — producing a sweet, savory, tender result with no chili whatsoever.

Is bibimbap spicy?

Bibimbap is not inherently spicy. The base of rice, seasoned vegetables, and egg is mild. Spice comes from gochujang served on the side or on top. Ask for the gochujang on the side or omit it — the dish is still complete and flavorful without it.

Is doenjang jjigae spicy?

Doenjang jjigae is not typically spicy. The flavor is deeply savory and earthy from the fermented soybean paste, with tofu, zucchini, mushrooms, and sometimes clams or pork. It is one of the most reliably mild stew options at a Korean restaurant.

What Korean soups are not spicy?

Miyeok guk (seaweed soup), samgyetang (ginseng chicken soup), and seolleongtang (ox bone soup) are all naturally mild. Doenjang jjigae is mild to earthy. Avoid kimchi jjigae (kimchi stew) and sundubu-jjigae (soft tofu stew) unless you ask for a mild version.

What are gochujang and gochugaru and how do I avoid them?

Gochujang is a fermented chili paste and gochugaru is Korean chili flakes. Both are the main sources of heat in Korean cooking. Ask the server which dishes do not use gochujang or gochugaru. Bulgogi, japchae, galbi, samgyetang, seolleongtang, and miyeok guk are reliable non-spicy choices.