• Dice beef into small cubes. Transfer to a small bowl. Season beef with Marinade ingredients and set aside to marinate for 2-3 minutes.
• Meanwhile, rinse rice cakes with cold water a few times to remove any starch. Strain and set aside.
• In a medium size pot on medium heat, add vegetable oil. Add beef and cook until browned.
• Pour in water. Cover and bring to a boil. Then reduce to medium-low heat for 15 minutes. Skim off any scum for a clean broth.
• Season broth with soy sauce and chicken powder. Taste the broth and add more soy sauce if you prefer it saltier.
• Uncover and add in dumplings and rice cakes. Bring to a boil over medium high heat. Cook until they float, about 3-4 minutes. Note: If using large dumplings (about 2.5 inches wide), cook them 4 minutes earlier than the rice cake as they’ll take longer to cook.
• Remove soup off heat. Ladle into bowls. Garnish with cooked eggs strips, green onions, and gim.

Optional Egg Garnish

• Separate egg yolks from whites in two separate bowls. Beat the egg yolks and egg whites separately. In a pan set on low medium heat, lightly spray with cooking oil, or distribute oil with a paper towel. Pour in yolk mixture and let it set into a thin pancake. Fry on both sides until cooked, a couple minutes in total. Transfer to a cutting board. Roll up the egg pancake and slice thinly. Repeat the same with egg whites. Note: Alternatively, you can beat the eggs without separating into yolks and whites and pour the eggs in a thin stream in a circular motion into the soup, like Egg Drop Soup.