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