This delicious chicken bulgogi, flavored with a simple low sodium and no added sugar marinade, is an easy and healthy weeknight dinner for the whole family, including babies!
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Chicken Bulgogi (Korean BBQ Chicken)
"Bul" means fire and "gogi" means meat in Korean. And while it's traditionally made with beef, you really can use any meat.
This chicken (dak) bulgogi is absolutely satisfying and, just like with my baby-friendly beef bulgogi, super easy to make.
The classic bulgogi marinade includes soy sauce, sugar, sesame oil, rice wine, and garlic. Pear or kiwi is often added to tenderize the meat.
I developed this recipe with babies and young toddlers in mind, so the marinade contains minimal sodium and no added sugar. I made every attempt to cut back on the sodium level without sacrificing the flavor too much so that the whole family can enjoy together.
And I believe you are going to love it! If you're looking for more baby-friendly Asian sauces, give this low-sodium teriyaki sauce a try!
Hungry for more? Here are more baby and toddler-friendly Asian recipes!
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Ingredients
- Chicken - It is best to use boneless chicken thighs but you can use chicken breasts or a mix of both.
- Carrots and onion - vegetables are optional but highly recommended! They add great flavor and texture, and it's a delicious way to incorporate more vegetables into your child's meals.
- Pear - Acts as a tenderizer and helps sweeten the marinade. If you can get your hands on Asian pear, it works best. But you can use any variety that you have available .
- Coconut aminos - made from coconut nectar and sea salt, it tastes sweeter and lighter than soy sauce. It also contains significantly less amount of sodium (this includes low-sodium soy sauce). It's soy and wheat-free, so if your baby is allergic, this will be a great alternative to soy sauce. But you can certainly use low-sodium soy sauce, if you'd rather.
How to Make Chicken Bulgogi
Step 1: Add all the marinade ingredients into a food processor or a blender.
Step 2: Blend until smooth.
Step 3: In a large mixing bowl, add chicken, carrots, onion, and the bulgogi sauce. Massage chicken thoroughly, cover, and marinate in the refrigerator for at least an hour.
Step 4: Pan fry in a skillet or a grill over medium high heat, until cooked through. Garnish with chopped green onions and sesame seeds when serving.
Tips for Success
- Slice chicken thinly if planning to cook in a skillet. If grilling, cut into big strips so they don't fall through the grill grate.
- Marinate for at least 30 minutes for thinly sliced chicken. For bigger pieces, marinate for at least 4 hours. Do NOT skip this process! Marinating chicken bulgogi is crucial for adding flavor and tenderness. It helps the meat absorb spices and sauces, making it juicier and more delicious when cooked.
Pan Frying Chicken Bulgogi
If you want the chicken to get slightly charred and caramelized, preheat the pan so it's nice and hot and don't overcrowd the pan. You will want to work in batches.
But if planning to enjoy with your baby, add all the chicken and vegetables to the pan and let them cook in their own juices. You will also end up with a delicious sauce that you can serve over rice.
Serving Suggestions
Enjoy chicken bulgogi with some steamed white rice (or try this mixed grains rice or quinoa) and cooked vegetables, like broccoli or zucchini.
It's also super tasty served in lettuce cups too! And just like that you have an easy, well-balanced weeknight meal for the whole family.
You can also use any leftovers as a filling for burritos or quesadillas the next day or a topping for pizza or salad.
For babies
In a bowl, finely chop the chicken and vegetables using a kitchen shear. Serve over any cooked grain of choice or lentils like you see here for an additional boost of iron.
You may be interested in: Top iron-rich foods for babies
For toddlers
Introduce them to lettuce wraps! You can serve separate as pictured. Encourage them to make and try on their own by showing them through modeling. We like to play a game of who can take the bigger bite.
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Frequently Asked Questions
It is best to use boneless, skinless chicken thighs for flavor and texture. However, you can use chicken breast or a combination of both.
Transfer to an airtight container and keep in the refrigerator for 3-4 days. If you want to double or triple the recipe to have extra for the future, transfer any marinated uncooked portion to a freezer-safe bag or container. Freeze for up to 2 months.
More Korean Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Chicken bulgogi (low sodium)
Ingredients
- 1 pound boneless, skinless chicken thighs, sliced
- 1 medium carrot, sliced thinly
- ¾ medium onion, sliced thinly
- Optional: green onion
Marinade
- 3 tablespoons coconut aminos or low-sodium soy sauce
- ½ Asian pear, chopped (170g)
- ¼ medium onion
- 3 garlic cloves
- 1 tablespoon sesame oil
Instructions
- Slice chicken (see note). 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 an hour in the fridge.
- Preheat skillet or grill pan over med high heat. Cook chicken and veggies until cooked through. See note.
- Garnish with chopped green onion and sesame seeds when serving.
Notes
- Slicing chicken
- Slice chicken thinly if planning to cook in a skillet. If grilling, cut into big strips so they don't fall through the grill grate and marinate for at least 4 hours.
- Pan frying chicken
- If you want the chicken to get slightly charred and caramelized, preheat the pan so it's nice and hot and don't overcrowd the pan. You will need to work in batches.
- If enjoying with your baby, add all the chicken and vegetables to the pan and let them cook in their own juices.Â
- To store: transfer to an airtight container and keep in the refrigerator for 3-4 days. If you want to double or triple the recipe to have extra for the future, transfer any marinated uncooked portion to a freezer-safe bag or container. Freeze for up to 2 months.
ellen says
my sometimes picky toddler loved this! will be making it again. thank you for the recipe!
Min says
I'm so glad!!