From tender steamed bok choy to a soft tofu and beef mix, and vibrant beet and sweet potato tots, this plate is inspired by my Korean kitchen. It’s a small but flavorful meal that brings together familiar ingredients and gentle textures, helping Leah explore new tastes and discover the rich world of Asian flavors.

Bok Choy
I steamed the bok choy for about 5 minutes until it was soft and tender. Then I finely chopped both the stems and leaves to make it easy for her to eat. The flavor is mild and clean — a gentle green taste that’s sweeter and less earthy than spinach. She loves greens and especially steamed ones, so I knew she would like bok choy. Today she took to it right away, which made me so happy to see.

Tofu and Beef
I crumbled soft tofu and topped it with steamed, shredded beef. No sauce or seasoning — just simple ingredients cooked gently so their natural flavors come through. The tofu makes it soft and mild, while the beef adds richness and iron. She ate it steadily, bite after bite.

Beet and Sweet Potato Tot
A small baked tot made by mixing steamed Korean sweet potato and steamed beet, mashed together and shaped into little bites. Baked at 350°F for about 18 minutes, these tots are sweet, earthy, and naturally vibrant red. It is a fun way to serve vegetables. She picked it up right away and took big bites. These little finger foods are such a joy to make and share.