This soup, cookbook author Ann Taylor Pittman writes, is "great any time but especially on a chilly night when you crave a piping-hot bowl of brothy soup with alluring textures and rich, soulful flavors."

Ingreadients:

• 6 cups water
• 4 cups unsalted beef stock
• 1 pound beef brisket, trimmed and cut into 4 chunks
• 1 large white onion, halved
• 4 large garlic cloves, lightly crushed
• 1 1/2 pounds rice cake ovalettes
• 3 large egg yolks, lightly beaten
• 1 teaspoon water
• 1/2 teaspoon plus dash of kosher salt, divided
• 1 1/2 teaspoons toasted sesame oil, divided
• 1 small garlic clove, grated
• 3 tablespoons Korean soup soy sauce
• 6 toasted nori sheets
• 6 tablespoons thinly sliced scallions

Direction

1. Combine 6 cups water, beef stock, brisket, onion, and crushed garlic cloves in a Dutch oven; bring to a boil. Reduce heat to maintain a simmer; partially cover, and cook until brisket can be shredded (it will not be fall-apart tender, we want it with some chew), about 2 hours.
2. Place rice cake ovalettes in a large bowl, and add cold water to cover. Separate any that are stuck together. Let rice cakes soak 20 to 30 minutes. Drain.
3. Meanwhile, heat a medium-size nonstick skillet over medium. Combine egg yolks, 1 teaspoon water, and dash of kosher salt. Add 1/2 teaspoon sesame oil to pan, and swirl to coat. Add egg yolk mixture to pan, and swirl to form a thin layer; cook until just done on bottom without browning, about 1 minute. Flip egg, and cook just until done, 30 seconds to 1 minute. Turn egg out onto a cutting board. Roll up egg, and cut into thin slices.
4. Remove brisket from stock mixture; shred brisket with 2 forks, and place in a medium bowl. Add grated garlic, remaining 1/2 teaspoon salt, and remaining 1 teaspoon sesame oil; toss well to combine (I find this easiest to do with my hands).
5. Strain stock mixture through a fine wire-mesh strainer into a large bowl or 8-cup measuring cup; discard solids. Add enough water to stock mixture to equal 8 cups, and return to Dutch oven. Bring mixture to a boil. Stir in soy sauce. Add rice cakes, and cook until chewy-tender, 2 to 3 minutes. Return shredded brisket to soup, and remove from heat.
6. Ladle soup evenly into 6 bowls; top each with about 2 tablespoons sliced egg, 1 crumbled nori sheet, and 1 tablespoon scallion.