Tteokguk (Korean Rice Cake Soup) Recipe

Ingredients (20)

• For the soup
• 12 cups water
• 1 pound beef brisket, fat trimmed off
• 3 scallions, trimmed and halved crosswise
• 1 medium yellow onion, quartered
• 5 cloves garlic, divided
• 1 teaspoon toasted sesame oil, plus more for serving
• Pinch of freshly ground black pepper
• 8 cups (2 1/2 pounds) oval tteok (rice cakes), frozen or refrigerated
• 1 tablespoon soup soy sauce
• 2 3/4 teaspoons kosher salt, divided plus more to taste
• For the omelet
• 1/2 teaspoon canola or vegetable oil
• 3 eggs
• 1 1/2 teaspoons water
• 1/8 teaspoon kosher salt
• To serve
• 10 small sheets roasted seasoned seaweed
• 1 scallion, trimmed and thinly sliced on a bias
• Kimchi, optional