Tteokguk: New Year's Rice Cake Soup in Broth

Soak the Korean oval rice cakes in cold water for 15-20 minutes until softened. Drain them well.

Prepare the garnishes: Separate the egg yolk and white. Lightly beat each with a pinch of salt. Pan-fry separately into thin omelets, then slice into thin strips (jidan). Sauté the thinly sliced beef until cooked, seasoning with a pinch of salt and pepper.

In a pot, bring the beef broth to a boil over medium-high heat. Add the minced garlic and soy sauce.

Once the broth is boiling, add the soaked rice cakes. Cook for 5-7 minutes, stirring occasionally, until the rice cakes are soft and chewy.

Taste the soup and season with additional salt and black pepper as needed.

Ladle the hot Tteokguk into individual serving bowls.

Garnish each bowl generously with the prepared beef, egg strips, and chopped green onion. Drizzle with a few drops of sesame oil if desired, and serve immediately.