In a large bowl, stir together the chicken, pureed pear, pureed onion, green onions, ginger, garlic, rice wine vinegar, sesame oil, brown sugar, and soy sauce.
Fold in the carrots and mix. Cover the bowl with plastic wrap and refrigerate it.
In a large pan, add the chicken without the marinade and cook it for a few minutes on each side.
Add in the leftover marinade. Let the sauce reduce for 3-4 minutes, then remove it from the heat.
Serve the chicken bulgogi and cooked carrots with your favorite sides. Enjoy!