Tteokguk Korean Rice Cake Soup
Ingredients
- 6 cups water
- 4 cups unsalted beef stock
- 1 pound beef brisket, trimmed and cut into 4 chunks
- 1 large white onion, halved
- 4 large garlic cloves, lightly crushed
- 1 1/2 pounds rice cake ovalettes
- 3 large egg yolks, lightly beaten
- 1 teaspoon water
- 1/2 teaspoon plus dash of kosher salt, divided
- 1 1/2 teaspoons toasted sesame oil, divided
- 1 small garlic clove, grated
- 3 tablespoons Korean soup soy sauce
- 6 toasted nori sheets
- 6 tablespoons thinly sliced scallions
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