This 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 (Dak Bulgogi) Sauce
"Bul" means fire and "gogi" means meat in Korean. And while it's traditionally made with beef, you really can use any meat.
This dak (chicken) bulgogi is absolutely satisfying and, just like with my baby-friendly bulgogi, very simple to make.
The classic 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.
And I believe you are going to love it!
You may also enjoy: Korean Beef Bulgogi
Ingredients
- Chicken - It is best to use boneless chicken thighs but you can use breast or a mix of both.
- Carrots and onion - vegetables are optional but highly recommended! Adds 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.
You may also be interested in: Low-sodium Homemade Teriyaki Sauce
Step-by-Step Instructions
- Add all the marinade ingredients into a food processor or blender.
- Blend until smooth.
- Pour over chicken, carrots, and onion. Massage chicken thoroughly, cover, and marinate in the refrigerator for at least an hour.
- Pan fry in a skillet or grill.
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.
Pan Frying 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 need 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 with some steamed rice (try this mixed grains rice or quinoa) and cooked vegetables, like broccoli or zucchini. And just like that you have an easy, well-balanced dinner 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.
Other Recipes to try
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 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!!
dixya| food, pleasure, and health says
Min- i want to make this for dinner tonight and had a quick question on 1/2 kiwi on the recipe. Is that part of the marinade?
Min 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!!
Regan @ Healthy Apeture says
Min,
We're honored to have you on our team. You are an exceptional blogger and wonderful lady!!
Min says
Thank you, Regan, for always encouraging and motivating me to do better!
Michelle says
Congratulations and the chicken looks wonderful! Thanks for sharing on Foodie Friends Friday.
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.
Lauren @MomHomeGuide 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.
Min 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 ;).
Marilyn says
OH wow, another yummy recipe...you are an amazing chef!
Min says
Aww thank you, Marilyn!
Paula says
I just learned about Healthy Apeture yesterday! So glad to have found your post regarding it! Pinning this for future reference.
Min says
Hi Paula! Healthy Aperture is a wonderful site. You'll love it ;).
Ashley | Spoonful of Flavor says
I'm so glad I found your blog, you have so many great features. I can't wait to read more!
Min says
Hi Ashley! Thank you so much for stopping by ;). It's lovely to meet you!
Laura @ The Rookie Cook says
Wow, congratulations! That pretty exciting - I know I would be grinning from ear to ear as well 🙂
I recently found healthy aperture too, and really like it!
Min 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!
Shannon | JustAsDelish 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
Min 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!
laurasmess 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
Min says
Hi Laura! Thank you for your kind words! So so encouraging....The Healthy Aperture is a wonderful site! Def worth checking out ;).
Lisa@ Cooking with Curls says
Wow...congratulations!!! That is so awesome. I will definitely have to check it out 🙂
Min says
Thank you, Lisa!
felicia | Dish by Dish 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!!
Min 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.
Kumar's Kitchen says
CONGRATULATIONS!!! We feel great Min cause your food clicks are seriously gorgeous
HAVE A GREAT DAY ! 🙂
Min says
Aww.. thank you! Hope you have a lovely day as well! 😉
dixya| food, pleasure, and health says
congrats Min <3. I will certainly be checking it out.
Min says
Thanks, Dixya! Hope you are having a great week ;). xoxo
Natalie @ FreshLifeFindings says
That's awesome Min! Congrats 🙂 Can't wait to read about your make ahead meals!
Min says
Thank you, Natalie! 😉