Sogogi yachae-juk (beef and vegetable baby porridge)

Step 1: Soak 1 ⅜ oz lean beef in cold water for 15 minutes, then pat dry and chop it very finely with a sharp knife until it is almost a paste.

Step 2: Drain the soaked 1 ¾ oz short-grain rice and blend it with 100 ml of the ½ cup water until it looks like coarse sand. This helps it cook into a smooth porridge.

Step 3: Put the beef in a small pan with the rest of 1 ¾ cups water and bring to the boil, skimming off any grey foam. Simmer for 5 minutes.

Step 4: Add the ground rice, ⅞ oz carrot and ⅞ oz courgette. Simmer over a low heat for 20–25 minutes, stirring often so it doesn't catch, until the rice is completely soft and the porridge thick. The beef should be cooked through with no pink, at least 160°F.

Step 5: Blend until completely smooth, with no stringy pieces of meat. At six months the most common mistake is leaving bits of beef that a baby can't manage. Loosen with boiled water to a soft, spoonable texture.

Step 6: Cool to lukewarm and offer a few spoonfuls. Cool the rest quickly, cover and keep in the fridge for up to 2 days, or freeze in ice-cube trays for up to a month. Reheat once, until piping hot, stir, then cool before serving.