Dice beef into 1-inch cubes.

Combine soy sauce, seasame oil, minced garlic, and black pepper and marinate beef.

Add rice cakes to a bowl of cold water and soak for 10-15 minutes until soft.

Heat 2 tsp. of oil in a large pot.

Add beef to the pot and sauté until browned.

Add 6 cups of water and bring to a boil.

Reduce to a gentle boil over medium high heat for 15 minutes.

Clean the fat from the top of the broth with a strainer.

Season the broth with soy sauce, stock powder, salt, and pepper.

Add the rice cakes and dumplings to the broth and simmer for 5-8 minutes until the dumplings float and the rice cakes are soft.

Remove the soup from the heat.

Separate the yolk and whites from the eggs.

Beat the yolks and pour onto a hot non-stick skillet.

When the egg is set, flip it in the pan.

Remove from the pan when the crêpe is cooked. It should not be browned.

Repeat the process with the egg whites.

Roll up the crêpes and slice into thin strips.

Ladle broth with rice cakes and dumplings into a bowl.

Garnish with crêpe strips, chopped seaweed, and scallion greens.