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Daegu-sal juk (cod and vegetable baby porridge)
9m+ · Korean late-stage iyusik: soaked rice simmered with flaked cod, courgette and carrot into a soft, lumpy porridge (plus 30 minutes soaking)
In Korea, homemade baby food (iyusik) follows clear stages, and by the late stage around nine months, Seoul parents are making juk with roughly crushed rice and small pieces of fish and vegetables. Daegu-sal juk uses mild, flaky cod with sweet courgette (aehobak) and carrot, and no soy sauce, salt or sesame oil. It is creamy, delicate and soft enough to mash between the gums. It contains fish and is free of milk, egg, gluten, nuts, soya and sesame. Chef's tip: crush the soaked rice lightly with a rolling pin or a couple of pulses in a blender; broken grains thicken the juk faster and give exactly the soft lumps this stage needs.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 3
Baby & toddler safety
- Age: from 9 months+.
- Allergens: contains fish. 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
- 1 ⅜ oz short-grain rice
- 1 ¾ cups water
- 1 ¾ oz skinless cod fillet
- ⅔ oz courgette (aehobak)finely chopped
- ½ oz carrotpeeled and finely chopped
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Method
0/7 doneStep 1: Rinse 1 ⅜ oz short-grain rice, cover with water and soak for 30 minutes. Drain and crush lightly, so most grains break into 2–3 pieces.
3 minStep 2: Put the rice and 1 ¾ cups water in a heavy pan, bring to the boil, then simmer over a low heat for 15 minutes, stirring often so it does not stick.
15 minStep 3: Meanwhile, cut 1 ¾ oz skinless cod fillet into small pieces, feeling for bones as you go and removing any you find.
3 minStep 4: Add ⅔ oz courgette (aehobak) and ½ oz carrot to the pan and simmer for 5 minutes, until soft.
5 minStep 5: Stir in the cod and simmer for 4–5 minutes, until opaque and flaking. Break it up with the spoon and check once more for bones. Common mistake: covering the pan tightly; juk boils over and catches, so keep the lid off and the heat low.
5 minStep 6: Mash lightly to soft lumps, loosening with hot water if needed, and cool until just warm.
Step 7: Cool leftovers quickly, cover and keep in the fridge for up to 2 days, or freeze in small portions for up to 1 month. Reheat only once, until piping hot all the way through, then cool before serving.
Nutrition per serving
- Calories
- 75 kcal
- Protein
- 6 g
- Carbs
- 11 g
- Fat
- 0 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does daegu-sal juk (cod and vegetable baby porridge) take?
- About 35 minutes in total: 10 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of courgette (aehobak)?
- Cucumber, same weight (raw dishes only).
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