Korean Chicken Rice Bowls Recipe

Introduction

Korean Chicken Rice Bowls offer a flavorful and comforting meal that’s easy to prepare, thanks to the slow cooker. Tender shredded chicken soaked in a spicy, sweet sauce pairs perfectly with jasmine rice and a creamy, spicy mayo drizzle.

Ingredients

• 1 onion, diced
• 2 pounds boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/3 cup Gochujang chili paste
• 1 1/2 tablespoons garlic paste or minced garlic
• 1 1/2 tablespoons ginger paste or minced ginger
• 1 1/2 tablespoons honey
• 4 (8.5 oz) bags Uncle Ben’s Jasmine Ready Rice (or rice or cauliflower rice of choice)
• 3/4 cup mayonnaise
• 1 to 2 tablespoons Gochujang chili paste
• 1 tablespoon soy sauce

Instructions

1. Step 1: Place the diced onions in the slow cooker and set the chicken breasts on top of the onions.
2. Step 2: In a bowl, whisk together the soy sauce, Gochujang chili paste, garlic, ginger, and honey until well combined. Pour this mixture over the chicken and onions.
3. Step 3: Cover and cook on low for 6 to 8 hours, until the chicken is tender and cooked through.
4. Step 4: Using two forks, shred the chicken directly in the slow cooker, mixing it with the sauce and onions.
5. Step 5: Prepare the rice according to package instructions. Ready Rice can be microwaved in 90 seconds for convenience.
6. Step 6: Divide the cooked rice among six bowls or containers, then top each with shredded Korean chicken.
7. Step 7: To make the Spicy Korean Mayo, mix the mayonnaise, Gochujang chili paste, and soy sauce in a small bowl.
8. Step 8: Drizzle the Spicy Korean Mayo over the chicken rice bowls before serving.

Tips & Variations

• Adjust the amount of Gochujang in the mayo to control the spiciness to your liking.
• For a low-carb option, substitute the rice with cauliflower rice.
• Add sliced green onions or sesame seeds as a garnish for extra flavor and texture.
• If you don’t have garlic or ginger paste, fresh minced garlic and ginger work just as well.

Storage

Store leftover Korean Chicken Rice Bowls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through. The spicy mayo can be stored separately in the fridge for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used as they stay juicy and tender during slow cooking. Adjust cooking time if needed.

What if I don’t have a slow cooker?

You can cook the chicken and sauce in a covered pot on the stove over low heat for 1.5 to 2 hours until the chicken is tender enough to shred.

Korean Chicken Rice Bowls Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

These Korean Chicken Rice Bowls are a flavorful and comforting meal featuring tender, slow-cooked chicken breasts simmered in a savory and spicy gochujang sauce, served over fluffy jasmine rice and topped with a creamy spicy Korean mayo. Perfect for an easy make-ahead dinner or meal prep, this recipe brings the vibrant flavors of Korean cuisine right to your kitchen with minimal effort.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Chicken and Sauce

• 1 onion, diced
• 2 pounds boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/3 cup Gochujang chili paste
• 1 1/2 tablespoons garlic paste or minced garlic
• 1 1/2 tablespoons ginger paste or minced ginger
• 1 1/2 tablespoons honey

Rice

• 4 bags (8.5 oz each) Uncle Ben’s Jasmine Ready Rice (or rice or cauliflower rice of choice)

Spicy Korean Mayo

• 3/4 cup mayonnaise
• 1 to 2 tablespoons Gochujang chili paste
• 1 tablespoon soy sauce

Instructions

1. Prepare the slow cooker: Place the diced onions evenly at the bottom of the slow cooker then lay the chicken breasts on top of the onions to ensure even cooking and flavor infusion.
2. Make the sauce: In a bowl, whisk together the soy sauce, gochujang chili paste, garlic paste, ginger paste, and honey until fully combined, creating a balanced sweet, salty, and spicy sauce.
3. Combine and slow cook: Pour the sauce evenly over the chicken and onions in the slow cooker, then cover and cook on low for 6 to 8 hours until the chicken is tender and easily shreddable.
4. Shred the chicken: Using two forks directly in the slow cooker, shred the cooked chicken until it is in bite-sized pieces and well coated with the flavorful sauce.
5. Cook the rice: Prepare the jasmine rice following package instructions. If using Uncle Ben’s Ready Rice, microwave according to package directions (usually about 90 seconds) until hot and fluffy.
6. Make the spicy mayo: In a small bowl, mix together mayonnaise, 1 to 2 tablespoons of gochujang chili paste depending on your spice preference, and 1 tablespoon soy sauce to create a creamy, spicy drizzle.
7. Assemble bowls: Divide the cooked rice evenly into six bowls or containers. Top each portion with a generous amount of shredded Korean chicken and drizzle liberally with the spicy Korean mayo for extra flavor.

Notes

• Adjust the amount of gochujang in the spicy mayo depending on your heat preference.
• For a lower-carb option, substitute jasmine rice with cauliflower rice or another preferred rice alternative.
• Leftovers can be refrigerated for up to 4 days and taste great reheated.
• Using pre-made Ready Rice greatly reduces overall meal prep time.
• You can add vegetables like steamed broccoli or sliced cucumbers to enhance the bowl’s nutrition and texture.

Keywords: Korean chicken, rice bowls, slow cooker recipe, gochujang, spicy mayo, meal prep, easy dinner