Korean Mochi Soup
- 7 cups water
- 1/2 pound beef brisket, chopped into small pieces
- 4 cloves garlic, minced
- 1 pound firm mochi, soaked in cold water and sliced
- 1 tablespoon fish sauce
- Salt to taste
- 5 green onions, sliced thinly, divided
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
- 2 eggs, beaten, cooked in single layer and sliced into strips
- 1 sheet sushi nori, cut into thin strips
- Toasted sesame seed, for garnish