Korean Chicken Rice Bowls (Print Version)
Tender chicken slow-cooked in gochujang and soy sauce, served over rice with a spicy Korean mayo drizzle.
# Ingredients:
→ Korean Chicken
01 -
1 onion, diced
02 -
2 pounds boneless, skinless chicken breasts
03 -
120 ml soy sauce
04 -
80 ml Gochujang chili paste
05 -
1 1/2 tablespoons garlic paste or minced garlic
06 -
1 1/2 tablespoons ginger paste or minced ginger
07 -
1 1/2 tablespoons honey
→ Rice Base
08 -
4 bags (240g each) jasmine rice or cauliflower rice of choice
→ Spicy Korean Mayo
09 -
180 ml mayonnaise
10 -
1-2 tablespoons Gochujang chili paste
11 -
1 tablespoon soy sauce
# Steps:
01 -
Place diced onions in the slow cooker and arrange chicken breasts on top of the onion layer.
02 -
In a bowl, whisk together soy sauce, Gochujang chili paste, garlic, ginger, and honey until thoroughly combined. Pour the sauce evenly over the chicken and onions.
03 -
Cover and cook on low heat for 6 to 8 hours until chicken is tender and fully cooked.
04 -
Using two forks, shred the chicken directly in the slow cooker, allowing it to absorb the sauce.
05 -
Cook rice according to package directions. For microwave-ready rice, heat for approximately 90 seconds.
06 -
Mix mayonnaise, Gochujang chili paste, and soy sauce in a small bowl until well combined.
07 -
Divide rice evenly among six bowls, top with shredded Korean chicken, and drizzle with Spicy Korean Mayo.
# Notes:
01 -
Gochujang chili paste can be found in the Asian section of most grocery stores.
02 -
For a lower-carb option, substitute cauliflower rice for jasmine rice.