Korean Chicken Soup

Prep Time
Cook Time
1h 5m
Ready In

"I think they would add more chili, feel free"

Original recipe yields 4 servings


  • Serving Size: 1 (166.8 g)
  • Calories 255.1
  • Total Fat - 6.8 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 212.6 mg
  • Sodium - 1024.9 mg
  • Total Carbohydrate - 29.8 g
  • Dietary Fiber - 1.9 g
  • Sugars - 1.9 g
  • Protein - 17.6 g
  • Calcium - 33.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.1 mg

Step 1

Roast the sesame seeds in a pan, until it turns light brown in color

Step 2

Or for a minute and keep aside.

Step 3

Mix the chicken stock with the garlic and ginger and carrot, add the rice with salt to taste and simmer until the rice becomes soft. Now stir in the soy sauce & sesame oil, then add the chili paste and boil further.

Step 4

Lastly add the shredded chicken and boil for a few minutes.

Step 5

Serve in bowls and garnish with chopped onions and roasted sesame seeds.

Tips & Variations

No special items needed.



Delicious. Like Teresa, I sliced up baby carrots and double the chili paste, and I used some leftover cooked brown rice.

review by:
(8 Feb 2016)


A nice 5 stars from this couple...this took about 15 minutes to prep and 40 minutes to cook...otherwise the recipe was spot on...I sliced up baby carrots and increased the chili paste...hubby really enjoyed it...very easy to make...made for "Bill Board" tag game...

review by:
(28 Oct 2015)