Title: Korean chicken soup
 Categories: Soups, Korean, Poultry, Ew
      Yield: 6 Servings
 
      1 tb Sesame seeds
      8 c  Homemade chicken broth
      2 tb Finely chopped garlic
      2 tb Finely grated fresh ginger
    1/2 c  Uncooked white rice
      1 tb Reduced-sodium soy sauce
      1 ts Toasted sesame oil
      1 ts Kochujang or other hot
           -chile paste
      1 c  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 warmed through.
  Ladle the soup into bowls and garnish with scallions and the reserved
  sesame seeds.