Prepare the beef brisket and soak it in cold water for about an hour to drain the blood. You have to drain the blood so that it doesn't smell bad.

Please prepare onions, green onions, garlic, and pepper.

I used a pressure rice cooker to make broth. Using a pressure rice cooker seems to have a great effect of reducing time. Boil brisket, onion, green onion white, garlic and pepper in 10 cups of water.

Sieve the onions, green onions, garlic, and pepper and set aside the stock.

Cut the brisket into 2cm pieces. If you tear it to the side with your hands, it looks more delicious.. I didn't have time, so I just cut it with a knife.

Separate the egg whites from the yolk and fry the egg in a frying pan over low heat. Chop the green leaves of the green onion.

These days, the rice cakes sold in marts don't soak in water, but even if you just wash them in water and use them, they get soft in 4-5 minutes. If you remove the white rice cake from the mill and dry it, soak it in water and use it.

Add rice cake soup to the brisket broth and boil it for 4-5 minutes.

Season it with soy sauce and add salt if you need more. I added an extra teaspoon of Yeondoo Soon. If you add green tea, the taste of the soup will be upgraded.

When the rice cake soup boils up, add the green onions and put them in a bowl. Garnish with egg garnish and brisket.