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Korean Chicken Rice Bowls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/korean-chicken-rice-bowls-recipe/