Korean Chicken Soup


1 tablespoon Sesame seeds
2 tablespoons Finely chopped garlic
2 tablespoons Finely grated fresh ginger
1/2 cup Uncooked white rice
1 tablespoon Reduced-sodium soy sauce
1 teaspoon Toasted sesame oil
1 teaspoon Kochujang or other hot chile paste
1 cup Shredded cooked chicken
2 Scallions, finely chopped


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


6.0 servings


Sunday, December 20, 2009 - 10:27pm



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