| 1 |
Bring 1 gallon water to boil in large pot. Add brisket. Reduce heat and simmer 2 to 3 hours or until liquid reduces to 2/3. |
| 2 |
Soak rice cakes in cold water 1 hour. |
| 3 |
Scramble yolks and whites of eggs separately. Fry yolks into a thin omelet in small nonstick skillet over high heat, 1 minute per side. Fold or roll up omelet and slice into thin strips. Repeat with egg whites. Set aside. |
| 4 |
Remove brisket from pot and reserve for another use. Increase heat for stock to high. Bring to boil and add soup stock. Add rice cakes. Reduce heat to medium and cook until ovalettes have softened, about 10 minutes. |
| 5 |
Serve hot in large bowls garnished with sliced egg whites, egg yolks, Bulgogi, green onions and seaweed. Season with salt and pepper to taste. |
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