Step 1

Soak 1/2 cup of dried miyeok (seaweed) in cold water. After 30-40 minutes, the seaweed should have grown in size. Drain the seaweed through a sieve. Then use your hands and squeeze the water out of the seaweed. Then grab a pair of kitchen scissors and chop the seaweed into bite-sized pieces.

Step 2

Use a knife and cut a piece of beef brisket (~150 grams) into small bite-sized pieces. Place the small beef pieces between a few paper towels and pat it down - this is to get rid of any excess blood or liquid (which makes for a cleaner broth). Set it aside.

Step 3

Place 1 Tablespoon of Sesame Oil into a wok or pot. Turn on medium-heat. Once the oil is hot, add the beef pieces in. Then add in the seaweed. Add in the Kosher Salt (1 teaspoon!) and Soy Sauce (1/2 Tablespoon). Stir-fry it around for 3-5 minutes - this process brings out a deep flavor from the seaweed. (Note: If the pieces start to stick to the pot and you see the seaweed pieces "melt on" to the sides - you've been stir-frying for too long - immediately move onto next step)

Step 4

Then add 2.5 cups of water. Once it comes to boil, let it boil away for a few minutes.

Step 5

Afterwards, place in remaining 2.5 additional cups of water.

Step 6

Then add in Fish Sauce (1/2 teaspoon!) & Soy Sauce (1/2 Tablespoon). Then some minced garlic (1 Tablespoon).

Step 7

Then place a lid on - and let it gently simmer for 30 minutes on LOW heat!

Step 8

After 30 minutes, turn off the heat. Let it sit for 5-10 minutes - so the flavors can come back together. Then sample soup - it should be spot on! But If it tastes slightly bland, add-in a splash more of soy sauce OR a sprinkle of kosher salt. Conversly, if it tastes slightly too salty, add-in a splash of water. Then let it cook for a few minutes more if you made adjustments.

Step 9

Plate and serve with a bowl of rice.

Step 10

Finely dice a small piece of carrot (2 Tablespoons worth) as well as a stalk of green onion (2 Tablespoons worth). Set aside.

Step 11

Crack 5 eggs into a bowl. Whisk it thoroughly. Add in Salt (1 big pinch) and Sugar (1 big pinch).

Step 12

Add the diced carrot and green onion into the egg mixture - give it a good whisk.

Step 13

Now, get out a non-stick frying pan. Place it on LOW heat (this is important!). Place a small amount of cooking oil into the frying pan. Then fold-up one paper towel - and use it to wipe the oil around the pan (it will soak up the oil and leave only a small layer of oil in the pan).

Step 14

Once the pan feels hot, place in 1/3 of the egg mixture. Move the pan around so you get a small even layer. Then give it about a minute (or two) for the egg mixture to set and begin lifting off the pan.

Step 15

Then slowly roll-up one side of the egg. Keep folding until you reach the other side.

Step 16

Once you reach the end, moved the rolled egg piece to one side of the pan. Then place some oil onto the folded paper towel again and coat the pan with a small layer of oil.

Step 17

Then add in another 1/3 of the egg mixture. Make sure to tilt that pan so that the egg mixture connects to the rolled egg piece. Then give it about a minute (or two) for the egg mixture to set and lift off the pan. Then slowly roll-up one side of the egg.

Step 18

Repeat this process one more time - and use up the remaining 1/3 of the egg mixture.

Step 19

Once the egg is rolled, carefully take it off the frying pan. Let it cool for a few minutes. Then use a knife to cut into small rectangular pieces.

Step 20

Use a knife to open up one whole pollock roe. Scrape the roe out with a spoon.

Step 21

Place the roe into a small plate. Then drizzle on some Sesame Oil (1 Tablespoon), gochugaru (few shakes), diced green onion (few pinches) and sesame seeds (few pinches)

Step 22

Mix them all together before eating - make sure to eat with rice (as it is salty!)