Tteokguk

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1. 1Step 1: Wash the Korean long green onion thoroughly, trim the roots, and cut into 10 cm lengths. Trim the bottoms off the garlic cloves. Place the beef brisket, Korean long green onion, and garlic in a pot. Add the water and bring to a boil.
2. 2Step 2: Reduce the heat to maintain a gentle simmer and cook for 40 minutes. Strain the broth through a fine-mesh sieve, returning only the broth to the pot. Discard the Korean long green onion and garlic, and set the beef brisket aside to cool. Once the brisket has cooled, tear it into fine strips by hand along the grain, removing any fatty or undesirable bits.
3. 3Step 3: In a small bowl, combine the torn brisket with minced garlic, 1 tsp soy sauce, and a pinch of pepper. Mix well. Place the rice cake slices in a bowl and cover with cold water. Let them soak for about 20 minutes.
4. 4Step 4: Return the pot to the heat and bring the broth to a boil. Season with 1 tbsp soy sauce, then taste and adjust the seasoning with salt as needed. Add the rice cakes and seasoned torn brisket, then simmer gently for 10 minutes.
5. 5Step 5: While the soup simmers, prepare the garnishes. Wash the scallions, trim the roots, and slice them finely. If using sheet seaweed, cut it into thin strips with scissors or crumble it into small pieces.
6. 6Step 6: Crack the egg into a small bowl and beat well. Season lightly with salt and pepper. Heat a thin layer of oil in a skillet and pour in about half the beaten egg, tilting the pan so the egg spreads into a very thin layer. Once one side is cooked, carefully flip and cook the other side. Transfer to a paper towel-lined plate to cool. Transfer the egg crepe to a cutting board, roll it up tightly, and slice it into thin ribbons.
7. 7Step 7: Ladle the tteokguk into bowls and garnish with the scallions, egg ribbons, and seaweed. Serve with kimchi on the side for an even better experience.