1. Prep the Rice Cakes: Soak the Rice Cakes in cold water for 15-30 minutes to soften them and remove excess starch. Drain before using.

2. Prepare the Broth:

1. Beef Method: Saute sliced Beef with Garlic and Sesame Oil in a pot until browned. Add water or stock and simmer for 20-30 minutes until the meat is tender.

2. Anchovy Method: Boil dried Anchovies and kelp for 15 minutes, then discard the solids.

3. Make the egg garnish (Jidan): Separate egg yolks and whites. Fry them separately on low heat into thin sheets, then slice them into thin strips. Alternatively, you can beat the eggs and drizzle them directly into the boiling soup for a 'ribbon' effect.

4. Cook the Soup: Bring the broth to a boil. Add the soaked Rice Cakes and simmer for 3-8 minutes until they float to the top and become soft.

5. Season: Add the Soup Soy Sauce, minced Garlic and Salt to taste. Stir in the white parts of the Spring Onions.

6. Serve: Ladle the Soup into bowls. Top with sliced Egg strips (Jidan), shredded Beef, remaining Green Onion and crushed roasted Seaweed.