Description Edit

Yield: 6 servings


Korean Chicken Soup

Ingredients Edit

Directions Edit

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