Royal Tteokbokki for Babies
(Baby Food) Royal Tteokbokki Recipe
Introducing our baby’s first Tteokbokki! This Royal Tteokbokki is mild and sweet, perfect for little ones. We’ve combined soft rice cakes with beef, shiitake mushrooms, and other fresh vegetables, all coated in a savory soy sauce-based seasoning. It’s a nutritious and delicious meal designed to delight your baby’s palate.
Main Ingredients- 15 Rice Cakes (tteok), cut into bite-sized pieces suitable for babies
- 100g Minced Beef (lean cut)
- 1 Shiitake Mushroom, finely chopped
- 1 Button Mushroom, finely chopped
- 25g Carrot, finely minced or chopped small
- 15g Scallion (green onion), finely chopped (white part preferred)
- 50g Onion, finely chopped
Broth and Seasoning- 200ml Beef Broth (water can be substituted if unavailable)
- 1 tsp Cornstarch
- 2 tsp Water (for making cornstarch slurry)
- 1.5 tsp Baby Soy Sauce (or low-sodium baby soy sauce)
- 1.5 tsp Sesame Oil
- 0.5 tsp Minced Garlic
- 3 tsp Pear Juice (adds sweetness and tenderness)
- 200ml Beef Broth (water can be substituted if unavailable)
- 1 tsp Cornstarch
- 2 tsp Water (for making cornstarch slurry)
- 1.5 tsp Baby Soy Sauce (or low-sodium baby soy sauce)
- 1.5 tsp Sesame Oil
- 0.5 tsp Minced Garlic
- 3 tsp Pear Juice (adds sweetness and tenderness)
Cooking Instructions
Step 1
Wash and prepare all the ingredients for the Royal Tteokbokki. If the rice cakes are hard, soak them in warm water briefly to soften them before use.
Step 2
Remove the stems from the shiitake and button mushrooms and finely chop them. The mushrooms’ natural aroma will add a wonderful flavor for your baby.
Step 3
In a mixing bowl, combine the minced beef with 1.5 tsp baby soy sauce, 1.5 tsp sesame oil, 0.5 tsp minced garlic, and 3 tsp pear juice.
Step 4
Add the finely chopped shiitake and button mushrooms to the seasoned beef. Gently mix everything together with your hands until well combined. Letting it marinate for about 10 minutes will enhance the flavor.
Step 5
Finely mince the carrot, scallion, and onion, or chop them into very small, manageable pieces for your baby.
Step 6
Cut the rice cakes into bite-sized pieces (about 2-3 cm) that are easy for your baby to eat. If the rice cakes are firm, briefly blanching them in boiling water will make them softer.
Step 7
Heat a frying pan over medium-low heat. Add the marinated beef and mushroom mixture and stir-fry. Use chopsticks or a fork to break up any clumps of meat as it cooks.
Step 8
Once the beef and mushrooms are partially cooked and have changed color, add the minced carrot, onion, and scallion. Stir-fry together. The natural sweetness from the vegetables will add a lovely depth of flavor.
Step 9
When the ingredients are nicely sautéed and fragrant, it’s time to add the rice cakes! Gently mix them in with the other ingredients.
Step 10
Pour in the 200ml of beef broth and cook over medium heat until the rice cakes become soft and chewy. Stir occasionally to prevent the cakes from sticking to the bottom of the pan.
Step 11
Continue to simmer until the broth has reduced to a saucy consistency, allowing the rice cakes to absorb the delicious flavors. This should take about 5-7 minutes.
Step 12
While the Tteokbokki is simmering, prepare the cornstarch slurry. In a small bowl, whisk together 1 tsp cornstarch and 2 tsp water until smooth and lump-free. This will help thicken the sauce.
Step 13
Reduce the heat to low. Slowly drizzle the cornstarch slurry in a circular motion around the edges of the pan. Avoid pouring it all at once; gradually add it while stirring to achieve the desired thickness.
Step 14
Immediately and gently stir everything together to ensure the sauce is evenly distributed and the rice cakes don’t clump or stick. The Tteokbokki is ready when the rice cakes become slightly translucent and coated in a glossy sauce!
Step 15
Serve the delicious Royal Tteokbokki warm in your baby’s bowl. Enjoy this wonderful first Tteokbokki experience!