beef stock: in a large pot, boil the beef brisket in about 16 cups of water for approximately two to three hours over low heat, until stock has reduced about a fourth. Occasionally skim the foam and fat that rises to the top

beef seasoning: marinate the sliced rib eye in soy sauce, sesame oil, sugar, and garlic for at least 30 min. Stir-fry the meat thoroughly cooked, about 5-7 min. add the black pepper, set aside.

soak rice cakes in cold water for approximately 1 hour

scramble the yolk and whites of the eggs separately. Fry the yolk into a thin omelette. Fold or roll the omelette about an inch wide. Slice into thin strips. Repeat with egg whites. Set aside.

bring the beef stock to a boil. Add rice cakes. Boiling so over let's have softened, approximately 10 minutes.

serve hot in large bowls garnished with egg whites, egg yolks, bulgogi, green onions, and seaweed. add salt and pepper as needed