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.