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Mix the thinly sliced brisket and the ingredients for the seasoning in a bowl. (Tip. If you season the brisket, it will get rid of the smell from the meat.)
Soak the rice cake in cold water for about 10 minutes and slice the green onion diagonally. Cut cabbage into bite-sized pieces, and roll the perilla leaves and shred them.
Grill the thinly sliced brisket in a heated pan until it is golden brown.
Put the sauce ingredients in a pot and put them on high heat and when it starts to boil, add the rice cake and boil for about 3 minutes.
When the rice cake is cooked, add fish cake and cabbage and boil for 2 to 3 minutes, then add boiled eggs and scallions. Add the grilled brisket into the sauce, and when it starts to boil, adjust the thickness of the sauce. Then add perilla leaves and turn off the heat.
Put everything in a bowl, sprinkle sesame seeds, and enjoy!