Tteok & Vegetable Soup
12+ monthsSoup
10 minPrep
15 minCook
2Servings
MediumDifficulty
A warming Korean rice cake soup with tender beef brisket, egg, and gim. The soft tteok pieces are easy for babies to chew.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Choking Hazard: Sticky & Chewy Foods
Sticky or chewy foods such as nut butters, glutinous rice cakes (mochi, tteok, zongzi), konjac and fish balls can block a small airway. Thin nut butters or spread them thinly, cut rice cakes, konjac and fish balls into very small pieces, and always serve seated and supervised.
Source: CDC Choking Prevention Guidelines
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Tteok (Rice Cake)50g
Egg1
Gim (Korean Seaweed)1 sheet
Beef Brisket40g
Steps
- 1Soak 50g tteok in water for 10 minutes, then cut into small bite-size pieces.
- 2Simmer 40g beef brisket in 1 cup water until tender, then finely shred the meat.
- 3Add tteok to the broth and cook 5 minutes until soft.
- 4Beat 1 egg and drizzle into the soup, stirring gently.
- 5Tear 1 sheet of gim into small pieces and sprinkle on top before serving.
