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Korean Rice Cake Soup

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Korean Rice Cake Soup A perfectly comforting soup for a cold night. You'll definitely love the unique umami-rich flavor of the broth and the springy texture of the rice cakes. 4 Cups Beef Stock1 Piece White Onion (chopped)2 Stalks Green Onions (chopped)5 Pieces Black Peppercorns150 Grams Korean Rice Cakes1 Tablespoon Fish Sauce1 Sheet Roasted Seaweed (shredded) Combine the stock, white onions, green onions, and peppercorns in a stockpot. Boil for 5 minutes.Add the rice cakes and simmer for another 7-10 minutes.Season with fish sauce.Top with shredded seaweed, additional green onions, and serve with a side of Kimchi.
A clear and light broth that's really comforting. Those springy rice cakes were just a joy to eat.

Korean Rice Cake Soup

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A clear and light broth that's really comforting. Those springy rice cakes were just a joy to eat.

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Korean Rice Cake Soup

A perfectly comforting soup for a cold night. You'll definitely love the unique umami-rich flavor of the broth and the springy texture of the rice cakes.
Pin Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Soup
Cuisine: Korean
Servings: 4 people

Ingredients

  • 4 Cups Beef Stock
  • 1 Piece White Onion chopped
  • 2 Stalks Green Onions chopped
  • 5 Pieces Black Peppercorns
  • 150 Grams Korean Rice Cakes
  • 1 Tablespoon Fish Sauce
  • 1 Sheet Roasted Seaweed shredded

Instructions

  • Combine the stock, white onions, green onions, and peppercorns in a stockpot. Boil for 5 minutes.
  • Add the rice cakes and simmer for another 7-10 minutes.
  • Season with fish sauce.
  • Top with shredded seaweed, additional green onions, and serve with a side of Kimchi.
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