Dice the onion into small cubes and slice the green onion thinly.

Slice the potato into thin pieces and soak in cold water to prevent discoloration.

Soak 150-200g of rice cake slices in cold water to soften them.

Add 500g of beef broth to a pot and bring it to a boil.

Add the soaked rice cakes and sliced potatoes to the boiling broth.

Mix in minced garlic, soy sauce, gochujang, chili flakes, and doenjang. Adjust the gochujang amount to taste.

Beat one egg and prepare sesame seeds by grinding them for extra aroma.

Once the rice cakes and potatoes are cooked, add the diced onion and dumplings. Reduce to medium heat.

Pour the beaten egg into the soup or prepare it as a garnish by making an egg sheet.