Soft Perilla Seed Potato Kalguksu
[Baby Food] Delicious and Nutty Perilla Seed Potato Kalguksu Recipe Made with Soft Potato Dough
Introducing a delightful Perilla Seed Potato Kalguksu, perfect for babies, featuring a wonderfully soft texture and a rich, nutty flavor. The dough is made by mashing boiled potatoes and mixing them with flour in a 1:1 ratio, resulting in a chewy yet tender kalguksu that’s incredibly appealing to little ones. The subtle sweetness of the potato and the nutty aroma of perilla seeds create a dish that babies will ask for instead of rice. It’s a gentle and nutritious recipe, ideal even for baby food.
Main Ingredients- 1 medium potato
- Flour (equal weight to potato, 1:1 ratio)
- 20g zucchini
- 10g carrot
- 1/3 stalk green onion
- 1 tsp minced garlic
Broth and Seasoning- 600ml anchovy and kelp broth
- 0.5 Tbsp soy sauce for soup (or low-sodium baby soy sauce)
- 1 Tbsp ground perilla seeds
- 600ml anchovy and kelp broth
- 0.5 Tbsp soy sauce for soup (or low-sodium baby soy sauce)
- 1 Tbsp ground perilla seeds
Cooking Instructions
Step 1
First, wash the potato thoroughly. Place it in the microwave with 1 Tbsp of water and cook for 3 minutes until soft. (Alternatively, you can steam it.)
Step 2
While the potato is still hot from the microwave, peel it using a fork and mash it smoothly until there are no lumps. Mashing it while warm makes the process much easier.
Step 3
Mix the mashed potato with flour using a measuring cup or scale, maintaining a 1:1 ratio by weight. The moisture content of potatoes can vary, so it’s best to adjust the amount of flour based on the dough’s consistency. If the dough is too wet, add a little more flour. If it’s too stiff, add a tiny amount of water until it forms a soft, cohesive dough.
Step 4
Cover the well-kneaded dough with plastic wrap or place it in an airtight container, and let it rest in the refrigerator for 30 minutes. This resting period will make the dough even more chewy and tender.
Step 5
Pour 600ml of anchovy and kelp broth into a pot and add the broth pack. Simmer for 10 minutes to create a rich broth. Remove the broth pack, leaving a clear broth.
Step 6
Slice the zucchini and carrot into bite-sized pieces (about 0.5 cm thick, half-moon or small square shapes) suitable for babies. Finely mince the white part of the green onion.
Step 7
Add the minced garlic, zucchini, and carrot to the simmering broth and cook until the vegetables are tender. Season with 0.5 Tbsp of soy sauce for soup. Remember to keep the seasoning light for baby food.
Step 8
Take pieces of the rested dough, either with your fingers or a spoon, and drop them thinly and small into the boiling broth. Once the dough pieces float to the surface, they are almost cooked. Continue to boil for another 10 minutes to ensure they are cooked through.
Step 9
Finally, stir in 1 Tbsp of ground perilla seeds and the minced green onion, and boil for another moment. Your delicious and nutty Perilla Seed Potato Kalguksu is ready! Enjoy it while it’s warm!
