Tteokguk Korean Rice Cake Soup

Ingredients

• 12 cups water
• 1 pound beef brisket , fat trimmed off
• 3 scallions , trimmed and halved crosswise
• 1 medium yellow onion , quartered
• 5 cloves garlic , divided
• 1 teaspoon toasted sesame oil , plus more for serving
• Pinch freshly ground black pepper
• 8 cups ( 2 1/2 pounds ) oval tteok ( rice cakes ), frozen or refrigerated
• 1 tablespoon soup soy sauce
• 2 3/4 teaspoons kosher salt , divided plus more to taste
• 1/2 teaspoon canola or vegetable oil
• 3 eggs
• 1 1/2 teaspoons water
• 1/8 teaspoon kosher salt
• 10 small sheets roasted seasoned seaweed
• 1 scallion , trimmed and thinly sliced on a bias
• Kimchi , optional

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