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Agi bulgogi (toddler bulgogi)
12m+ · Soft minced beef in grated pear and onion with just a dash of soy, cut small over rice
Agi bulgogi, 'baby bulgogi', is the dish Korean parents in Seoul's apartment blocks make once the iyusik stage ends and children start yuaosik, eating soft versions of family food at around 12 months. Grated Korean pear and onion tenderise the beef and sweeten it, so it needs only a drop of soy sauce rather than the sugary grown-up marinade. It is soft, juicy and easy to chew, served with soft rice and courgette. It contains soya and wheat (in soy sauce), and sesame if you use the oil; there is no milk, egg or nuts. Chef's tip: grate the pear finely and squeeze nothing out; the juice is what keeps the meat tender.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Baby & toddler safety
- Age: from 12 months+.
- Allergens: contains gluten (wheat, barley, rye or oats), soya. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
For the marinade
- 1 ¾ oz Korean (nashi) pearpeeled and finely grated
- ¼ onionfinely grated
- 1 small garlic clovefinely grated
- ½ tsp low-salt soy sauce
- ½ tsp toasted sesame oil (optional)contains sesame
For the bulgogi
- ½ carrotfinely grated
- 1 ¾ oz courgettefinely chopped
- 1 tsp sunflower oil
- 3 tbsp water
- 7 oz soft-cooked short-grain riceto serve
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Method
0/7 doneStep 1: Mix 1 ¾ oz Korean (nashi) pear, ¼ onion, 1 small garlic clove, ½ tsp low-salt soy sauce and the sesame oil, if using, in a bowl. Add 7 oz lean beef mince, or thinly sliced sirloin finely chopped and mix with your hands until the meat has absorbed the juices.
3 minStep 2: Cover and marinate in the fridge for 15 minutes (or up to a day). Always marinate meat in the fridge, never at room temperature.
15 minStep 3: Heat 1 tsp sunflower oil in a frying pan over a medium heat. Add ½ carrot and 1 ¾ oz courgette and cook for 2–3 minutes, until soft.
3 minStep 4: Add the beef and its marinade, breaking it up with a spatula into small crumbs, and cook for 5–6 minutes.
6 minStep 5: Add 3 tbsp water, cover and cook on a low heat for 3–4 minutes more, until the meat is cooked through with no pink and reaches 160°F. Common mistake: frying on high heat until crisp; the beef turns dry and chewy, which is hard for a toddler. It should stay moist and saucy.
4 minStep 6: Chop any larger pieces very small, then serve warm over 7 oz soft-cooked short-grain rice, mashed together with a spoon of the juices. Adults can stir a little sugar, soy and pepper into their own portion.
Step 7: Cool any leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Freeze in small pots Reheat only once, until piping hot all the way through, then let it cool to warm before serving.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 15 g
- Carbs
- 24 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does agi bulgogi (toddler bulgogi) take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of small garlic clove?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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