Preheat oven to 400 degrees Fahrenheit.
Drizzle meat and carrots and quartered onions with olive oil and place on an edged cookie sheet.
Roast for 50 minutes, turning meat/bones over at the 25 minute mark.
Place all contents of the pan in a large stock pot.
You can scrape all the good stuff into the pan also.
To the pot, add bay leaves, garlic, and water until it covers the ingredients about one inch.
Bring to a simmer and cover for 1.5 hours.
Remove all large pieces. You can strain, if you'd like.
Skim fat off the top of broth.
Separate yolks and whites of the eggs, and dispose of the chalaza on the yolks.
Cook the yolks in a nonstick pan into a round, and slice thinly as a topping.
Bring the broth to a boil, and add in Korean rice cakes (dduk).
Stream in egg whites into boiling liquid.
Add in remaining soy sauce and sesame oil.
Top soup with roasted strips of seaweed and egg strips. You can add in a bit of bulgogi for a bit heartier of a soup.