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1
In a large bowl filled with cold water, soak the dduk/rice cakes for about 10 to 15 minutes (bit longer if frozen). This step shaves off some cooking time in the pot.
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2
Put a large soup pot over medium heat and add the oil. Add the ground beef and minced garlic, crumbling with a wooden spoon. Season with salt and pepper.
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3
Add the water and bump up the heat to medium-high and bring to a boil. Skim off any impurities and reduce to a simmer for about 20 minutes.
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4
Make jidan: In 2 separate bowls, whisk the yolks and the whites. Add 1 teaspoon of vegetable oil to a small to medium nonstick pan, and heat over medium-low heat. When heat, pour the yolks into the pan, spreading evenly. Turn off heat. Let it sit in the pan for a minute before flipping and letting sit a minute more. Remove from heat. Repeat process for the whites. After slightly cooled, slice yellow and white omelettes, separately, in half and then into thin strips, about matchstick-sized. Set aside.
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5
Drain the dduk from the water, and add them to the broth. Be careful not to walk away for too long at this point! It will cook rather quickly, just 3 to 5 minutes more, depending on your taste. Dduk should not be al dente, but should definitely not be mushy or gummy either.
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6
Right before you think the dduk is ready, add the scallions to soften in the soup. Add the Korean soup soy sauce. (If you don't have this, add regular soy sauce; note this will make your broth a bit darker.)
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7
Turn off the heat. Slowly drizzle in the 3 lightly beaten eggs, without touching the soup for about 10 seconds before going in with a wooden spoon and gently creating beautiful, airy egg strands (this is seriously my favorite part!). Add the sesame oil to the soup and lightly stir.
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8
Ladle dduk guk into large bowls. Top with cut-up seaweed; yellow and white jidan; and chopped scallion to garnish. Season with more Korean soup soy sauce (or regular soy sauce, or salt), and freshly cracked black pepper, if you'd like.
