Korean Chicken Soup
Submitted by little prince
Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis Korean chicken soup borrows its backbone from the country’s restorative ginseng chicken tradition but skips the multi-hour bird-in-the-pot simmer in favor of a 50-minute weeknight version. The base is a chicken broth infused with finely chopped garlic and grated ginger, with rice cooked directly in the pot to thicken it slightly and stretch each bowl.
The finishing touches are what make it Korean: a swirl of toasted sesame oil for nutty depth, a teaspoon of gochujang (Korean fermented chile paste) for warm fermented heat, and toasted sesame seeds plus chopped scallions on top. Adjust the gochujang to taste; even a little brings significant heat with a sweet-savory undercurrent that distinguishes it from straight chili oil.
Toasting the sesame seeds in a dry pan before garnishing intensifies their flavor and adds a faint crunch against the soft rice and shredded chicken.
Pro Tips
- Use the best chicken broth you can find or make; the broth is the foundation of the soup, not just a vehicle for the rice.
- Toast the sesame seeds carefully; they go from golden to bitter in seconds, so shake the pan constantly.
- Add the cooked shredded chicken last and just heat it through; longer simmering turns the meat stringy.
- Use real gochujang, not generic chili paste. The fermented depth is the whole point of the dish.
Variations
- Stir cubed firm tofu in with the chicken for extra protein and texture.
- Add a handful of baby spinach or wilted napa cabbage at the end for fresh greens.
- Top each bowl with a soft-boiled egg for a more substantial meal.
Ingredients
Directions
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.
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