Ingredients
- 2 scallions
- 1 kochujang
- 1,900 ml homemade chicken broth
- 140 gr chicken (shredded cooked)
- 60 gr rice (uncooked white)
- 30 gr ginger (finely grated fresh)
- 18 gr garlic (finely chopped)
- 16 ml sodium soy sauce (reduced)
- 8 gr sesame seeds
- 5 ml sesame oil (toasted)
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, dozen 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.