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.