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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