Tteokguk (rice cake soup)

Boil the brisket in a big pot of water; cut it into small pieces. Soak the rice cake slices in cold water.

Beat three eggs with salt; set aside part for the end and use part for a garnish.

Return the beef strips to the boiling water, add hot water, cover and lower to medium-low.

Heat a pan with a little vegetable oil, wipe the oil out with a paper towel, cook the egg garnish until half done, then turn it over.

Roast the gim directly until both sides turn green and crisp, then crush it in a plastic bag.

Boil the broth around 20 minutes, adding water as it reduces.

Add one clove of garlic and about two tablespoons of fish sauce; cover.

Add the rice cake slices; when they float, gently pour in the reserved egg mixture and wait about ten seconds.

Finish with green onion, sesame oil and ground black pepper; serve rice cake, soup and meat with the egg and gim garnishes.