Korean Chicken Soup

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.