Korean Chicken Soup


  • 1 ts Sesame seeds
  • 8 c Chicken broth (preferably homemade)
  • 2 tb Garlic, finely chopped
  • 2 tb Ginger, finely grated
  • 1/2 c Rice
  • 1 tb Soy sauce
  • 1 ts Toasted sesame oil
  • 1 ts To 2 ts hot chile paste
  • 1 c Shredded cooked chicken
  • 2 Scallions, finely chopped
  1. In small dry skillet, toast sesame seeds over medium-high heat,  shaking often, until lightly browned and aromatic, about 1 minute.  Transfer to small bowl and set aside.
  2. In large pot, combine chicken broth, garlic and ginger; bring to a  boil over high heat. Add rice, reduce heat to medium-low and simmer  until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame  oil; add chile paste to taste.
  3. Add chicken and heat until just warmed  through. Ladle soup into bowls and garnish with scallions and the  reserved sesame seeds.


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