1 tbsp sesame seeds
8 cup homemade chicken broth
2 tbsp finely chopped garlic
2 tbsp finely grated fresh ginger
1/2 cup uncooked white rice
1 tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 tsp kochujang or other hot chile paste
1 cup shredded cooked chicken
2 scallions, finely chopped
A Recipe for
Korean Chicken Soup
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This Recipe for Korean Chicken Soup is one of thousands in the Recipes-to-go Asian Cookbook.
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This is a recipe for Korean Chicken Soup from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 6
Korean Chicken Soup Recipe brought to you by Recipes To-Go