Tteokguk (Korean Rice Cake Soup)

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1. 1Step 1: Roast the bones in a 350° oven for about 30 minutes or until they are browned.
2. 2Step 2: Place all the ingredients in a large soup pot and cover with water.
3. 3Step 3: Bring to a boil, then simmer until the brisket is tender, about two hours. Occasionally skim the surface to remove scum and excess fat.
4. 4Step 4: Remove the brisket from the broth and set aside.
5. 5Step 5: Strain the broth, discarding all the solids. Place soup in a clean pot.
6. 6Step 6: Add seasonings. Bring to a boil.
7. 7Step 7: Soak rice cakes in water for 30 minutes. Drain.
8. 8Step 8: Add rice cakes to the broth and cook over a gentle boil for 8 minutes. The soup is now ready to serve.
9. 9Step 9: Fry thinly sliced leeks in canola oil until browned. Drain on paper towel, season with salt.
10. 10Step 10: Separate 2 eggs, add a pinch of salt and beat the egg yolk and egg white separately. Cook in non-stick pans to make two thin omelets. Let cool, then slice into ribbons.
11. 11Step 11: Slice the brisket into thin bite-sized pieces. Season with sesame oil mixture.
12. 12Step 12: Ladle soup into warmed bowls.
13. 13Step 13: Fan the brisket slices over the top of the rice cakes. Add mounds of egg ribbons, frizzled leek, and seaweed.
14. 14Step 14: Finally, sprinkle the soup with scallions and chiles, and place edible flower on top.