Chicken Bulgogi & The New Healthy Aperture Blog

Healthy Aperture Blog

As soon as I began to see improvement in my food photos, I submitted them to Healthy Aperture.  I had a celebratory chocolate when my photo got accepted for the very first time.  Honestly, what I cared about most at the time was increasing traffic to my site.  And sure enough, it worked.  However, as I clicked on some of the beautifully photographed photos, I began to feel encouraged and motivated by what the other food bloggers were doing.  It is a place overflowing with creativity and inspiration.  Healthy foods can taste delicious, and if you don’t believe me, go and check out the website.  You’ll see what I mean.

Behind the brilliance that is Healthy Aperture is a dedicated and talented team.  If you’ve ever wondered who they are, the new Healthy Aperture Blog will be of great interest to you.  The editorial team will be taking on various topics that are most popular with the visitors and sharing glimpses of their lives in addition to their kitchen happenings.  Here’s something WILD – I am now one of them!!  Life is so unpredictable and sometimes in the most lovely ways.  I certainly didn’t see this coming.  And if you couldn’t tell…I’m grinning from ear to ear. :)

Healthy Aperture Blog

I will be the author of “Make Ahead Meals,” and my very first contribution is up on the blog so please do stop by and check it out!

I share my recipe for Chicken Bulgogi.

Chicken Bulgogi

Chicken Bulgogi
Cook time
Total time
  • 1 Ib. chicken breast and thighs
  • ¼ cup low sodium soy sauce
  • 2 Tbs sugar
  • 3 garlic cloves
  • ½ kiwi
  • 1 med yellow onion (1/4 used for the marinade, the rest slice thinly)
  • 1 Tbs mirin
  • 1 Tbs sesame oil
  • 1 med carrot, julienned
  • Green onion for garnish
  1. Slice chicken thinly and evenly. Combine marinade ingredients in blender (or food processor) and puree until smooth. In a large bowl, add chicken, marinade, onion slices and carrots. Massage meat thoroughly, cover, and marinate for at least 30 minutes in fridge.
  2. Preheat skillet or grill pan over med high heat. Cook chicken and veggies until cooked through and caramelized. Be sure to add more marinade if the pan gets too dry (in the end, the marinade should be all used up).
  3. Garnish with chopped green onion when serving.
  4. Serve as lettuce wraps, over quinoa with veggies, as the filling for burritos or quesadillas, or a topping for pizza or salad.
Nutrition Information
Serving size: 4-6


Lovely comments

  1. says

    Amazing Min! And congrats on being part of the Healthy Aperture team!! I wanted to submit photos to healthy aperture, but i think you need to have nutrition info for them to accept the post right? How on earth do I know how many calories there are in the food I cook? Do u have any special website you use for that?
    thanks dear!!

    • says

      Thanks, Felicia. You can submit w/o the nutritional info. There are many apps out there, but I haven’t really found one that I like. Someone recommended “Lose it” so I’m going to check it out.

  2. says

    Congratulations beautiful Min!! It’s been way too long since I’ve visited your site but I am SO happy for you. You’re a beautifully talented blogger and I look forward to checking out your work on The Healthy Aperture (I’ve never heard of that site before… can’t wait to check it out!). Hugs xx

    • says

      Hi Laura! Thank you for your kind words! So so encouraging….The Healthy Aperture is a wonderful site! Def worth checking out ;).

  3. says

    Hi Min, congrats on being on the editorial team of Healthy Aperture! I love bulgogi, but never tried chicken bulgogi.. looks so delicious!
    Thanks again for dropping by my blog & leading me to your lovely site

    • says

      Thank you, Shannon! I’m super excited, can you tell? I hope you give this recipe a try! It’s a keeper ;). I’m so glad I found your blog and I look forward to following your journey!

    • says

      Hi Laura! Thank you ;). Healthy Aperture is a wonderful site! You should def submit your beautiful photos and meet other contributors. It’s fun!

  4. says

    Hi! My husband loves bulgogi, but is on a no-red-meat diet, so I will have to give this a try! Is there a fruit (besides pear, which I am allergic to), that can be substituted for the kiwi — I am a allergic to several fruits, unfortunately.

    • says

      Hi Lauren! Haha I was going to suggest Asian pear as it is most commonly used. If you are allergic to fruits, you can try adding coke to tenderize. I’ve never tried it, but I know my mother in law does from time to time ;).

  5. Diane Balch says

    I haven’t cooked with mirin yet and have wanted to try it out. Thank you for sharing your recipes and your great photography with us on foodie friday.

    • says

      Hi Dixya! Sorry the directions are not so clear. Yes, add kiwi along with all the other ingredients (except for carrots and sliced onion) in the blender or food processor. SO excited for you to try! Let me know how it turns out!!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: