Step 1

Rinse the beef cubes in cold water and drain.

Step 2

In a large pot, combine the water, beef, garlic, and white parts of the green onions. Bring the water to a boil, then reduce to a simmer. Cover and allow to simmer until the brisket is tender, 1-2 hours. Skim off any foam that forms on the surface with a spoon and discard.

Step 3

In a large bowl, cover the rice cakes in cold water and soak for 20-30 minutes.

Step 4

Place a skillet over medium heat. Place a sheet of the gim on the hot skillet to lightly toast on each side until crisp. Repeat with the other sheet. Slice into strips or crumble with your hands and set aside.

Step 5

Separate the egg yolks and whites into two separate bowls. Very lightly grease the skillet with oil and place over medium low heat.

Step 6

Beat together the egg yolks and add to the pan, tilting to make a thin layer. Once it is just set and not yet browned, flip to cook the other side until just set. Transfer to a plate or cutting board and slice into thin strips.

Step 7

Once the beef is tender, strain the broth, season with soup soy sauce and place back over medium heat. Adjust to taste with salt and freshly ground black pepper. Shred the beef pieces and place in a small bowl. Discard the vegetables. Season the shredded beef with the minced garlic, 1 teaspoon sesame oil, black pepper, and salt. Set aside.

Step 8

Drain the rice cakes and add to the boiling broth along with the dumplings. Stir the bottom of the pot to keep them from sticking. Cook until the dumplings are heated through and the rice cakes are chewy but not completely softened, about 5-7 minutes.

Step 9

Slowly pour in the egg whites while stirring to create ribbons throughout the soup. Once cooked through, remove from heat.

Step 10

Divide the soup among serving bowls. Top with shredded beef, sliced eggs, seaweed, and green onions. Serve immediately.