1. Soak rice cake slices in cold water for 1 hour while preparing beef. 2. With sharp knife, slice beef into thin strips. Combine soy sauce, sesame seeds, garlic, salt, and black pepper in a small bowl. Mix beef and soy sauce mixture together. 3. In large soup kettle, stir-fry beef until meat begins to brown. 4. Add broth to beef mixture in kettle. Bring to a boil, then lower heat. Simmer, uncovered, 45 minutes. 5. Separate each individual rice cake from frozen clumps; this helps rice cake cook evenly. 6. Add rice cakes to soup along with sliced onions. Cook just until rice cakes rise to the surface of the soup, 20 to 25 minutes. Do not overcook; rice cakes should be chewy. 7. Pour beaten egg into bubbling soup; stir well. Egg will cook immediately. Serve hot. ---------------------------------------------------------------------------
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