Korean Chicken Soup Recipe

Step 1

In a small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to a small bowl and set aside. In a large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce the heat to medium-low and simmer until the rice is tender, 12 to 15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat just until warmed through. Ladle the soup into bowls and garnish with scallions and the reserved sesame seeds.

Things You'll Need

  • 1tb Sesame seeds
  • 8c Homemade chicken broth
  • 2tb Finely chopped garlic
  • 2tb Finely grated fresh ginger
  • 1/2c Uncooked white rice
  • 1tb Reduced-sodium soy sauce
  • 1ts Toasted sesame oil
  • 1ts Kochujang or other hot
  • -chile paste
  • 1c Shredded cooked chicken
  • 2 Scallions, finely chopped

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