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Ingredients
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Soup base
Rice cakes and accompaniments
Method
Prepare broth
Rinse and parboil beef
Rinse the beef short ribs under cold water. Place ribs in a medium stockpot and cover with 8 cups cold water. Bring to a brisk simmer over high heat and let simmer 3–4 minutes until scum rises. Drain and discard the scum and rinse the ribs briefly to remove impurities. Wipe out the pot.
Make clear broth
Return the parboiled ribs to the cleaned pot and add 8 cups fresh cold water, the halved onion (use about 1/2 cup diced or one small onion halved), smashed garlic cloves, dried kelp, and dried anchovies. Bring to a boil over high heat, then reduce to a gentle simmer. Simmer uncovered for 45–60 minutes until beef is tender and broth is flavorful. During simmering, skim any foam or impurities that appear to keep the broth clear.
Finish and season broth
After simmering, remove kelp after 10 minutes of simmering (if you prefer less sea flavor) or remove now. Remove anchovies and onion pieces with a slotted spoon. Taste the broth and season with 1 teaspoon kosher salt and 1 tablespoon light soy sauce, adjusting to preference. Keep broth hot on low while preparing the rest.
Prepare rice cakes and toppings
Soak rice cakes (if needed)
If using frozen or refrigerated garaetteok, place rice cakes in a bowl and cover with 1 cup warm water for 10–15 minutes until soft. Drain before using. If fresh, you can use them directly.
Cook rice cakes in broth
Bring the seasoned hot broth back to a gentle boil. Add the drained sliced rice cakes to the pot. Stir gently to prevent sticking. Simmer 3–5 minutes, stirring occasionally, until the rice cakes are soft and chewy and the soup thickens slightly from released starch. If the broth reduces too much, add a little hot water to reach desired volume and consistency.
Prepare egg and green onion garnish
While the rice cakes cook, beat 2 eggs lightly in a small bowl. Reserve whites and greens from the 2 green onions separately: thinly slice the white parts into rounds and the green parts into thin bias slices for garnish. Heat 1 teaspoon toasted sesame oil in a small nonstick pan over medium and quickly make a thin omelet (or scramble lightly). Remove from heat, roll and slice into thin strips (julienne) to make egg garnish (jidan). Alternatively you may drizzle beaten egg in a steady stream into simmering soup to create ribbons.
Assemble and finish
When rice cakes are tender, reduce heat to low. Taste and adjust seasoning with additional salt or soy sauce if necessary. Add the sliced egg strips (or egg ribbons) and white part of green onions to the soup and heat for 30 seconds to 1 minute until warmed through. Turn off heat and stir in 1 teaspoon toasted sesame oil. Ladle soup into bowls, top with sliced green onion greens, shredded toasted gim, and a sprinkle of ground black pepper to taste.