I’m from Jeju Island, a volcanic island off the southern cost of Korea, so seafood has always been a part of my life. Growing up, I ate everything from abalone to sea cucumbers — it was just part of the table. Now as a mom, I want my baby to grow up with those same familiar flavors.

Today, I made her a meal with a seafood touch.

Shrimp + Zucchini + Carrot + Rice
A soft, colorful combo full of protein, fiber, and natural sweetness. I steamed everything, chopped finely, and mixed with cooked rice for a balanced bowl. Shrimp gives a gentle intro to seafood and iron-rich protein, and my baby absolutely loved it.

Spinach
Spinach always reminds me how simple ingredients can be enough. I steamed fresh spinach for 3 minutes, chopped it finely, and added it to my baby’s meal. No seasoning, no mixing — just letting her taste it as it is. It’s really that simple. It can be mixed into rice, porridge, or enjoyed on its own. 

Spinach has a quiet, natural sweetness that I’ve come to appreciate more through her eyes. I hope she learns to feel and enjoy that taste too. It’s the kind of flavor that doesn’t shout, but gently stays with you.

Kabocha (Sweet Pumpkin)
I steamed a slice of kabocha for 30 minutes. As it cooked, the soft, sweet scent filled the kitchen. It smelled a little like roasted chestnuts. It’s the kind of smell that feels warm and comforting, like something familiar from childhood. 

The texture turns creamy, the taste naturally sweet and satisfying. No salt, no sugar! Just pure kabocha. It’s soft enough to mash with a spoon and filling enough to stand on its own.

Because kabocha is dense and low in moisture, I always offer her some water on the side. Just a small sip, but it helps balance the meal.