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A close up shot of cooked bulgogi in a skillet.

Chicken bulgogi (low sodium)

This chicken bulgogi, flavored with a simple low sodium and low sugar marinade, is an easy and healthy weeknight dinner for the whole family, including babies!
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 5 minutes
Resting time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 210kcal


  • 1 pound boneless, skinless chicken thighs, sliced
  • 1 medium carrot, sliced thinly
  • ¾ medium onion, sliced thinly
  • Optional: green onion


  • 3 tablespoons coconut aminos or low-sodium soy sauce
  • ½ Asian pear, chopped (170g)
  • ¼ medium onion
  • 3 garlic cloves
  • 1 tablespoon sesame oil


  • 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.


  • 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. 
  • 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.


Calories: 210kcal | Carbohydrates: 10g | Protein: 23g | Fat: 8g