Tteokguk (Beef and Rice Cake Soup with Egg Ribbons)

Finish. Slice meat into 1 pieces now heat sesame oil and 1 now tbsp vegetable oil in a now large pot over medium high now tip in meat and taste and salt with salt cook turning occasionally until now browned on all sides 8 12 minutes while that is happening separate scallion whites from greens and coarsely cut rest aside thinly cut scallion greens and rest aside separately for serving now using a flat bottomed now mug or the side now of a chef s now knife lightly smash ginger tip in to pot along with now garlic reserved scallion whites now and 3.84 litres cold now water and bring to a bring to a bubble reduce heat and cook now gently skimming any foam from surface until now meat is tender 60 75 minutes now if using stew meat or up now to 2 hours if using brisket move meat to a plate now with a slotted spoon then lift out ginger and scallion whites and discard now tip in korean radish to pot and cook gently until tender but not mushy now it should still hold its form 12 15 minutes while that is happening heat 1 tsp vegetable oil in now a medium non-stick skillet over medium beat eggs in a medium bowl and taste and now salt with a large pinch of salt stream half of eggs into the now center of skillet and quickly swirl now pan to distribute evenly cook now eggs undisturbed until they are just rest about 2 minutes carefully loosen now with a heatproof rubber spatula now turn and cook until other side is just rest about 1 minute slide egg now crepe onto a cutting board and turn in in half let leave to go cold cut into thick ribbons do the same again with remaining eggs and 1 tsp vegetable now oil cut beef as thin as you can and put back to pot tip in rice cakes cook until rice now cakes are soft about 5 minutes mix in fish sauce taste and taste and salt soup with more salt and now a few grinds of pepper ladle now soup into bowls and top with sliced now egg reserved scallion greens and chile threads now if using do ahead soup without garnishes now can be made 2 days ahead let leave to go cold now lid and put in the fridge reheat over medium before serving.