Korean Chicken Rice Bowls

This Korean chicken rice bowl recipe transforms simple ingredients into an explosion of bold flavors with minimal effort. The slow cooker does all the work while you go about your day, resulting in tender, sauce-infused chicken that pairs perfectly with fluffy jasmine rice and a spicy mayo drizzle.

I discovered this recipe during a particularly busy week when I needed something that could cook while I was at work. The incredible aroma that greeted me when I walked through the door made this an instant family favorite, and now we enjoy it at least twice a month.

Ingredients

• Boneless skinless chicken breasts provides a lean protein that becomes incredibly tender in the slow cooker
• Gochujang chili paste delivers the signature Korean flavor with its perfect balance of sweet heat and umami
• Fresh ginger and garlic pastes infuse the sauce with aromatic complexity
• Honey balances the heat with subtle sweetness
• Uncle Bens Jasmine Ready Rice offers convenience without sacrificing quality
• Mayo creates the creamy base for the spicy drizzle that brings everything together

Step-by-Step Instructions

Prepare the base

Layer diced onions at the bottom of your slow cooker before adding chicken breasts on top. This creates a flavor foundation while preventing the chicken from sticking to the bottom.

Mix the sauce

Thoroughly whisk soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey in a separate bowl until completely combined. This ensures even distribution of flavors throughout the dish.

Slow cook to perfection

Pour the sauce mixture over the chicken and onions, covering completely. Cook on low heat for 6 to 8 hours until the chicken is fork tender and easily shreds. The slow cooking process allows the flavors to penetrate deeply into the meat.

Shred the chicken

Use two forks to pull the chicken apart directly in the slow cooker. This allows the shredded meat to absorb even more of the rich sauce, ensuring every bite is packed with flavor.

Prepare rice and assemble

Cook jasmine rice according to package directions. Divide rice among six bowls, top generously with shredded Korean chicken, and finish with a drizzle of Spicy Korean Mayo. The contrast between the warm chicken and cool spicy mayo creates the perfect bite.

Bookmark

The Gochujang paste is truly the star of this recipe. I first discovered this Korean pantry staple years ago and have been finding ways to incorporate it into everything from marinades to dipping sauces. Its complex sweet heat transforms ordinary dishes into something extraordinary.

Spicy Korean Mayo Magic

The spicy Korean mayo might seem like a simple addition, but it truly elevates this dish to restaurant quality status. The creamy texture provides the perfect counterbalance to the bold flavors of the chicken. I recommend making extra to use as a dipping sauce for vegetables or spread for sandwiches throughout the week. For an extra touch of freshness, add a squeeze of lime juice to the mayo mixture.

Make It Your Own

This recipe serves as a wonderful base that you can customize to your preferences. Try adding thinly sliced cucumbers, shredded carrots, or kimchi on top for extra texture and flavor. A sprinkle of toasted sesame seeds and sliced green onions makes for a beautiful presentation. For a protein boost, add a fried egg with a runny yolk that creates a luxurious sauce when broken.

Storage And Meal Prep

These Korean chicken rice bowls are perfect for weekly meal prep. Store the chicken and sauce separately from the rice and garnishes in airtight containers for up to four days in the refrigerator. The flavors actually improve after a day or two as they continue to meld. For freezing, portion the chicken mixture into freezer bags, press flat to remove air, and freeze for up to three months. Thaw overnight in the refrigerator before reheating.

Recipe Q&A

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work wonderfully in this dish and often result in even more tender meat. The cooking time remains the same in the slow cooker.

→ What is Gochujang and where can I find it?

Gochujang is a Korean fermented red chili paste that's sweet, savory and spicy. It's typically found in the Asian or international section of most grocery stores, or in Asian specialty markets. If unavailable, you can substitute with sriracha mixed with a bit of miso paste and honey.

→ How spicy is this dish?

The spice level is moderate but customizable. For milder flavor, reduce the amount of gochujang in both the chicken marinade and the mayo. For extra heat, add more gochujang or some red pepper flakes.

→ Can I make this in an Instant Pot instead?

Absolutely! Cook on high pressure for 15 minutes with natural release for 10 minutes. Then shred the chicken and set to sauté function to reduce the sauce if needed.

→ How long will leftovers keep?

The cooked chicken keeps well in the refrigerator for up to 4 days. Store the spicy mayo separately. This makes it excellent for meal prep - just reheat the chicken and rice, then add fresh mayo when ready to eat.

→ What are good side dishes or toppings for these bowls?

Try adding sliced cucumbers, kimchi, shredded carrots, green onions, sesame seeds, or quick-pickled vegetables for added texture and flavor. A fried egg on top also makes a delicious addition.