2nd Birthday Celebration Meal: Tender Seaweed Soup & Bulgogi, Colorful Japchae, Sweet Zucchini Pancakes
2nd Birthday Celebration Meal: Tender Seaweed Soup & Bulgogi, Colorful Japchae, Sweet Zucchini Pancakes
Perfect 2nd Birthday Party Menu! Seaweed Soup, Bulgogi, Japchae, and Zucchini Pancakes Tailored for Babies
For your baby’s special second birthday, create a delightful feast with these four beloved dishes made at home. From tender and mild seaweed soup to sweet and savory bulgogi, vibrant vegetable japchae, and soft zucchini pancakes, we’ll guide you step-by-step with detailed instructions. Make your baby’s birthday spread even more special with these wonderful recipes. Enjoy a joyful cooking time together!
Tender Seaweed Soup for Babies- 1 handful dried seaweed (approx. 10-15g)
- 300g beef (brisket or soup cut)
- 1 Tbsp soy sauce for soup (adjust for baby’s palate)
- 1 Tbsp fish sauce (adjust for baby’s palate)
- 2 cubes beef broth or anchovy-kelp broth
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking wine or mirin (to remove beef odor)
- 1 Tbsp perilla oil or sesame oil
Sweet and Savory Beef Bulgogi- 300g beef (thinly sliced for bulgogi)
- 1 medium onion
- 4 Tbsp soy sauce
- 2 Tbsp corn syrup or oligosaccharide
- 2 Tbsp cooking wine or mirin
- 1/2 Tbsp minced garlic
- 1 packet pear and bellflower root extract or apple juice (for tenderizing and sweetness)
Colorful Vegetable Japchae- 1 handful dried glass noodles (approx. 100g)
- 1 handful spinach
- 1/2 red bell pepper, 1/2 yellow bell pepper
- 1 handful shiitake or enoki mushrooms
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or oligosaccharide
Soft Zucchini Pancakes for Babies- 1/2 medium zucchini
- 2 Tbsp pancake mix or all-purpose flour
- 1 egg
- 300g beef (thinly sliced for bulgogi)
- 1 medium onion
- 4 Tbsp soy sauce
- 2 Tbsp corn syrup or oligosaccharide
- 2 Tbsp cooking wine or mirin
- 1/2 Tbsp minced garlic
- 1 packet pear and bellflower root extract or apple juice (for tenderizing and sweetness)
Colorful Vegetable Japchae- 1 handful dried glass noodles (approx. 100g)
- 1 handful spinach
- 1/2 red bell pepper, 1/2 yellow bell pepper
- 1 handful shiitake or enoki mushrooms
- 2 Tbsp soy sauce
- 2 Tbsp corn syrup or oligosaccharide
Soft Zucchini Pancakes for Babies- 1/2 medium zucchini
- 2 Tbsp pancake mix or all-purpose flour
- 1 egg
- 1/2 medium zucchini
- 2 Tbsp pancake mix or all-purpose flour
- 1 egg
Cooking Instructions
Step 1
First, prepare the dried seaweed for the soup. Using warm water instead of cold will shorten the soaking time. Soak the seaweed until it becomes soft and pliable.
Step 2
While the seaweed is soaking, cut the beef into bite-sized pieces. In a bowl, combine the beef, perilla oil (or sesame oil), minced garlic, and cooking wine (or mirin). Mix well to marinate. Heat a pan over medium heat and stir-fry the marinated beef until it’s nicely browned and cooked through.
Step 3
Once the beef is almost cooked, add the broth cubes (or anchovy-kelp broth) – about 2 cubes or the equivalent amount of broth. If you don’t have broth cubes, you can boil water with a piece of dried kelp for a simple broth. (Using broth significantly enhances the flavor!)
Step 4
Drain the soaked seaweed, squeezing out any excess water. Add the softened seaweed to the pan with the sautéed beef and broth. Stir-fry together over medium-high heat for 2-3 minutes. This helps the seaweed absorb the flavors of the oil and beef, making it more savory.
Step 5
Pour the appropriate amount of water into the pan with the sautéed seaweed and beef. Once the water comes to a boil, season with soy sauce for soup and fish sauce, adjusting the amount to suit your baby’s taste. (It’s important to keep the seasoning mild for babies!) Reduce the heat to medium-low and simmer for at least 10 minutes to allow the flavors to deepen.
Step 6
For the bulgogi marinade, thinly slice the onion. Prepare other vegetables as desired.
Step 7
In a bowl, combine the thinly sliced onion, thinly sliced beef for bulgogi, and the pear-bellflower root extract (or apple juice). Mix well. The fruit juice helps to tenderize the meat and adds natural sweetness.
Step 8
Next, add the minced garlic, soy sauce, cooking wine (or mirin), and corn syrup (or oligosaccharide) in order. Mix thoroughly to ensure the marinade is evenly distributed and absorbed into the meat.
Step 9
See how beautifully the bulgogi is marinated? While you can cook it immediately, letting it rest in the refrigerator for about 10-20 minutes allows the flavors to penetrate deeper, resulting in an even tastier dish. Marinate it while you prepare other dishes.
Step 10
Cook the bulgogi over high heat and quickly just before serving the other dishes. This prevents excess liquid from forming and keeps the bulgogi glossy. Be careful not to burn the marinade.
Step 11
The bulgogi, after marinating, will have absorbed the flavors deeply, and the meat will be tender, making it perfect for babies to enjoy.
Step 12
For the japchae, add the glass noodles to boiling water and cook for about 6 minutes. (You don’t need to soak them separately; boiling them directly is sufficient!)
Step 13
To prevent the noodles from sticking to the bottom of the pot, stir them occasionally with chopsticks while they are boiling to ensure even cooking.
Step 14
Once cooked, drain the glass noodles in a colander and rinse them under cold water to remove excess starch. Don’t worry if the noodles aren’t fully cooked; they will finish cooking when stir-fried with the vegetables later.
Step 15
Now, it’s time to prepare the vegetables for the japchae. Since they are for a baby, slice all vegetables thinly. Trim the root ends of the spinach and tear it into manageable pieces. Tear or slice the mushrooms into bite-sized pieces.
Step 16
Heat a little oil in a large pan. Add all the prepared vegetables (mushrooms, bell peppers, spinach, etc.) and stir-fry them quickly over high heat. Stir-fry just until the vegetables are slightly wilted but still retain some crispness.
Step 17
Once the vegetables are partially cooked, add the boiled glass noodles, soy sauce, and corn syrup (or oligosaccharide). Continue to stir-fry. The moisture released from the vegetables will create a moist and delicious japchae. Taste and add more soy sauce or salt if needed.
Step 18
Colorful and beautiful japchae is complete! This dish is excellent for using up leftover vegetables from your refrigerator.
Step 19
For the zucchini pancakes, slice the zucchini thinly so it’s easy for babies to eat. Removing the seeds will make them even softer.
Step 20
Put the pancake mix (or flour) into a zip-top bag or plastic bag. Add all the thinly sliced zucchini and shake well until evenly coated.
Step 21
Gently shake off any excess flour from the coated zucchini. This will help create a neater pancake.
Step 22
Dip the flour-coated zucchini slices into beaten egg, then place them in a preheated frying pan and cook until golden brown.
Step 23
Place all the zucchini slices in the pan at once. By moving them around and flipping them, you can cook them evenly and more quickly.
Step 24
The zucchini pancakes are nicely golden brown and delicious! No extra seasoning is needed; the natural sweetness of the zucchini and the richness of the egg make them a hit with babies.
Step 25
Ta-da! The four-dish birthday meal is finally ready. Make your baby’s special day even more memorable with this homemade seaweed soup, bulgogi, japchae, and zucchini pancakes!
