Thaw your frozen Tteok in warm water. (This will help them cook faster later)
Chop the spring onion stalk into thin pieces. Place them into a mixing bowl. Break two eggs in. Now slightly mix the egg into the spring onion pieces (don't over-mix it).
Place a large pot on medium-high heat. Add a drizzle of sesame oil. Throw in the meat pieces and stir-fry until the outside turns slightly brown. Now add in the Sagol Yuksu (2 cups).
Once the broth comes to boil, use a soup ladle to remove the scum at the surface. Now drain the water out from the soaking Tteok. Add the soft Tteok into the boiling broth. Then add-in your frozen dumplings.
Add minced garlic (2 cloves worth) into the broth. Then add the salt (1/2 Tablespoon). Let it all boil for 2 minutes. Check that the rice cake is soft. If it is, turn off the heat.
Plate and garnish with a pinch of diced spring onion, crumbled seaweed flakes, and black pepper. Bon Appetit!