Tteokguk (Korean Rice Cake Soup)

Rinse the Tteok under cold water and soak in cold water for at least 30 minutes to soften.

In a large pot, add the beef brisket, Dashima, Korean radish, 20g of garlic, and Water. Bring to a rolling boil over high heat, then reduce heat to medium-low, cover, and simmer for 1.5 to 2 hours, or until the beef brisket is very tender.

Carefully remove the beef brisket, Dashima, and Korean radish from the broth. Discard the Dashima and Korean radish. Skim any excess fat from the broth.