Amy’s Miyeok Guk
Miyeok Guk is sometimes called “birthday soup,” because Koreans will often serve it at birthday celebrations as a delicious reminder of the biggest and best birthday of all — the day you entered the world.
Ingredients
- 1 lb beef marrow bones or other beef stock soup bones
- 5 garlic cloves thinly sliced
- 1 onion peeled and quartered
- 5 whole peppercorns
- 8 cups water
- 1 cup dried sliced wakame can be found in Asian grocers or online
- 1 14 oz brick firm organic tofu sliced into half-inch cubes
- kosher salt and fresh ground pepper to taste
Instructions
- Place beef bones, garlic, onion, and whole peppercorns into large soup pot, cover with 8 cups water.
- Bring to a boil and let simmer for at least 1 hour.
- After the stock is infused and deliciously beefy, scoop out the marrow with a skinny spoon and stir it in the soup and remove bones.
- Add wakame and simmer for another 30 minutes, until it is unfurled and tender.
- Add tofu cubes and heat through.
- Season generously with salt and pepper.
- It will keep for a week in the fridge, freezes well, and the recipe easily doubles.
- Serve hot in bowls or mugs to new moms, new dads, and pretty much anyone who loves good soup. [Editor’s note: That means everyone.]