I was introduced to Korean rice cakes, a.k.a. tteok, at Momofuku Ssam Bar in New York around 2013. I worked in the restaurant group’s corporate office at the time, and the best perk of the job ...

Buy Korean rice cakes (and some Korean veg while you are at it), then cook and peel quail's eggs, make a sauce, simmer, add cakes, vegetables and eggs, simmer some more, taste and eat.

Add rice cakes and cook until chewy-tender, 2 to 3 minutes. Return shredded brisket to soup and remove from heat. Ladle soup evenly into 6 bowls; top each with about 2 tablespoons sliced egg, 1 ...

2. Add the low-sodium beef broth to Dutch oven and water, then simmer for 5 minutes. Add chopped garlic and chopped scallion and cook for 2 more minutes.