Soak the rice cakes

• Place the sliced rice cakes in a bowl of cold water and let them soak until softened.
• Drain well before cooking.

Make the beef broth

• Bring the water to a boil in a stockpot.
• Add the sliced brisket and simmer, skimming off any foam.
• Stir in the soy sauce, minced garlic and salt, then simmer until the beef is tender.

Prepare the egg garnish

• Whisk the egg yolk and egg white separately.
• Cook each into a thin sheet in a lightly oiled frying pan, then slice into thin strips.

Cook the rice cakes

• Add the drained rice cakes to the simmering broth.
• Cook until the rice cakes float and are soft and chewy.
• Season with black pepper and a drizzle of sesame oil.

Serve

• Ladle the soup into bowls.
• Top with the egg strips, sliced scallion and crushed gim.