Easy Korean Chicken Bulgogi Low Sodium

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!

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

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.