Tteokguk (Rice Cake Soup)

If the 1 lb garaetteok (Korean rice cake logs), sliced into ovals (or store-bought sliced tteok) are refrigerated or hard, soak them in cold water for 30 minutes, then drain.

Place 8 oz beef brisket or chuck, 10 cups water, and 4 smashed garlic cloves in a large pot. Bring to a boil over high heat and skim any foam. Reduce heat to medium, cover, and simmer for 20-25 minutes until the beef is cooked through to 165°F (74°C) and tender.

Remove the beef and let it cool slightly, then shred or thinly slice it. Season with a pinch of 1 tsp kosher salt and 1/2 tsp black pepper. Strain the broth and return it to the pot.

Season the broth with 2 tbsp gluten-free soy sauce or tamari, remaining kosher salt, and 1/2 tsp freshly ground black pepper. Bring to a boil.

Add the drained rice cakes and cook for 4-6 minutes, stirring occasionally, until soft and chewy but not falling apart.

While the rice cakes cook, make egg ribbons: heat 1 tsp neutral oil in a small nonstick skillet over medium heat. Pour in 2 beaten large eggs and swirl to make a thin sheet. Cook until just set, flip briefly, then slide out and slice into thin strips.

Ladle the soup into bowls. Top with the shredded beef, egg ribbons, 3 thinly sliced scallions, and 2 sheets cut into thin strips toasted nori (seaweed sheets). Finish with 2 tsp toasted sesame oil per bowl.