You know that moment when you take a bite of something so flavorful, it transports you across the globe? That’s what you can expect with these Spicy Korean Chicken Rice Bowls. Using just a Crock Pot, I whip up tender, shredded chicken smothered in a deliciously spicy and sweet sauce that reminds me of cozy Korean street food. Not only is this dish a breeze to prepare, but it also serves as a hearty meal option for those busy weeknights that leave little time for cooking. Between the savory notes of gochujang and the creamy kick from the spicy mayo, you’ll find this recipe a true crowd-pleaser. And if you’re looking to make it low-carb, swapping in cauliflower rice offers a delightful twist. Curious about how to create this mouthwatering dish? Let’s dive in!
Why are Korean Chicken Rice Bowls so delicious?
Irresistible flavors: These bowls are packed with authentic Korean tastes that transport you straight to the streets of Seoul.
Effortless preparation: Simply toss everything in the Crock Pot and let it work its magic—perfect for busy weeknights!
Versatile options: Enjoy it over fluffy rice or low-carb cauliflower rice for a satisfying meal that fits your dietary needs.
Crowd-pleaser: Whether serving the family or entertaining friends, these bowls deliver a delicious experience that everyone will love.
Unique twist: The addition of spicy mayo elevates the dish, making it reminiscent of your favorite Korean street food delights for a delightful finish.
If you’re in the mood for more savory options, check out Coconut Chicken Rice or give Garlic Parmesan Chicken a try!
Korean Chicken Rice Bowls Ingredients
For the Chicken
• Chicken Breasts – Main protein source; provides heartiness. Substitute with boneless thighs for a juicier option.
• Onion – Adds aromatic flavor; enriches the dish. Optional: use green onions for added freshness.
• Soy Sauce (1/2 cup) – Provides saltiness and depth of flavor. Low-sodium alternative available for a healthier choice.
• Gochujang Chili Paste (1/3 cup) – Essential for authentic Korean taste; adds spiciness and umami flavor. Adjust quantity to taste for milder heat.
• Garlic Paste (1.5 Tbsps) or minced garlic – Adds warmth and pungency. Fresh garlic can be substituted, but quantity may vary.
• Ginger Paste (1.5 Tbsps) or minced ginger – Offers zesty flavor; pairs well with garlic. Look for fresh ginger if preferred.
• Honey (1.5 Tbsps) – Balances spice with sweetness. Maple syrup can be a vegan substitute.
• Uncle Ben’s Jasmine Ready Rice (4 bags) – Convenient and quick; serves as a hearty base. Substitute with brown rice or any preferred grain.
For the Spicy Korean Mayo
• Mayo (3/4 cup) – Provides creaminess to balance the spice. Greek yogurt could be a healthier alternative.
• Gochujang Chili Paste (1 to 2 Tbsps) – For additional spice; to taste.
• Soy Sauce (1 Tbsp) – Enhances overall flavors and adds a savory note.
Now that you have the ingredients, you’re one step closer to indulging in these tasty Korean Chicken Rice Bowls!
Step‑by‑Step Instructions for Korean Chicken Rice Bowls
Step 1: Prepare the Slow Cooker
Begin your Korean Chicken Rice Bowls by dicing one onion and placing it at the bottom of your slow cooker. This aromatic base enhances the flavor of the chicken as it cooks. Next, layer the chicken breasts on top of the onions, ensuring they are evenly spread out to absorb the delicious sauce that will follow.
Step 2: Make the Sauce
In a medium mixing bowl, whisk together ½ cup of soy sauce, ⅓ cup of gochujang chili paste, 1.5 tablespoons of garlic paste, and 1.5 tablespoons of ginger paste along with 1.5 tablespoons of honey. Combine until the mixture is smooth and cohesive, then pour this vibrant sauce over the chicken and onions, making sure to cover the chicken evenly.
Step 3: Cook the Chicken
Set your slow cooker to the low setting and cover it securely. Let the chicken cook for 6 to 8 hours, allowing the flavors to meld beautifully. The chicken is ready when it’s fork-tender and easily shreds with a fork. Refrain from opening the lid during cooking to maintain consistent heat and moisture.
Step 4: Shred the Chicken
Once cooked, remove the lid and use two forks to shred the chicken right in the slow cooker. This not only saves on cleanup but allows the shredded chicken to soak up more of the savory sauce. Stir the chicken to ensure every piece is well-coated with that enticing, spicy sauce from the slow cooker.
Step 5: Prepare the Rice
While the chicken is cooking, prepare your rice. If using Uncle Ben’s Jasmine Ready Rice, simply microwave it according to the package instructions for about 90 seconds. If you prefer a healthier option, you can also cook brown rice or your choice of grain. Fluff the rice once cooked to provide a warm, fluffy base for your Korean Chicken Rice Bowls.
Step 6: Make the Spicy Korean Mayo
In a small bowl, combine ¾ cup of mayo with 1 tablespoon of soy sauce and start with 1 tablespoon of gochujang chili paste. Mix until it’s creamy and well-blended, adjusting the gochujang to your heat preference. This spicy mayo will add a delicious creamy contrast to the warm chicken and rice in your bowls.
Step 7: Assemble the Bowls
To serve your Korean Chicken Rice Bowls, begin by evenly dividing the prepared rice among six bowls. Top each portion of rice with generous servings of the shredded chicken, ensuring each bowl is laden with that rich, spicy sauce. Finally, drizzle the spicy Korean mayo over the top as a flavorful finish, bringing everything together for an unforgettable meal.
Korean Chicken Rice Bowls Variations
Feel free to get creative and make these bowls your own with some fantastic twists!
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Vegetarian Delight: Swap chicken for tempeh or tofu to create a hearty vegetarian version that still packs a flavor punch. Simply sauté the tempeh or tofu before adding it to the slow cooker for that extra depth.
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Cauliflower Rice: Keep it low-carb by using riced cauliflower instead of traditional rice. This swap allows for a light yet satisfying meal without sacrificing flavor.
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Quinoa Twist: Try using quinoa as a base instead of rice. It adds protein and a nutty flavor that complements the spices beautifully. Quinoa also provides a lovely texture that elevates the dish.
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Add Veggies: Toss in bell peppers, broccoli, or carrots during the last hour of cooking for added nutrients and color. These vegetables not only brighten the dish but also provide an extra layer of flavor and crunch.
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Different Sauces: Experiment with different sauces, like adding a splash of sesame oil for an additional hint of nuttiness or using spicy chili crisp for extra heat.
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Spicy Korean Mayo: Increase the heat by adding more gochujang to your spicy mayo or mixing in sriracha for a fiery kick. This creamy compliment will keep your taste buds dancing!
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Noodle Version: Swap out the rice entirely and serve this delicious chicken over cooked noodles for a comforting take on Korean food. Consider using udon or soba noodles for added texture.
Remember, the best recipes are the ones that you make personal. Don’t hesitate to mix and match these suggestions to create your perfect Korean Chicken Rice Bowls. For more delicious options that embrace those comforting flavors, you might enjoy Autumn Wild Rice or the delightful One Pan Chicken and Pineapple Tacos that will also warm your soul!
Expert Tips for Korean Chicken Rice Bowls
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Cook Time Matters: Make sure to stick to the 6 to 8 hours cooking time for tender chicken. Opening the lid can release steam and affect texture.
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Customize Spice Level: If you’re unsure about the heat from gochujang, start with less and build it up to your liking. You can always add more later for your Korean Chicken Rice Bowls!
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Fresh vs. Paste: While garlic and ginger pastes are convenient, fresh options will elevate the flavor. Use them if you have the time.
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Use Quality Rice: For the best texture, opt for jasmine or brown rice instead of instant varieties. Properly cooked rice enhances the overall dish.
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Make-Ahead Magic: Shredded chicken can be stored in the fridge for up to four days. Use it for quick meals throughout the week, or freeze for future Korean Chicken Rice Bowls.
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Adding Veggies: Don’t hesitate to toss in some vegetables like bell peppers or broccoli during cooking for an extra nutritional boost.
How to Store and Freeze Korean Chicken Rice Bowls
Fridge: Store leftovers in an airtight container for up to 4 days. This allows you to enjoy your delicious Korean Chicken Rice Bowls during the week.
Freezer: Freeze shredded chicken separately in airtight bags for up to 3 months. Thaw overnight in the fridge before reheating for a quick meal.
Reheating: Reheat in the microwave or on the stovetop until heated through. Add a splash of water or broth to keep the chicken moist as it warms.
Meal Prep: Consider making a double batch to have ready-to-go meals on busy days, making it easier to enjoy the vibrant flavors of Korean Chicken Rice Bowls.
What to Serve with Spicy Korean Chicken Rice Bowls
Elevate your dining experience with delightful sides and pairings that enhance the bold flavors of your meal.
- Creamy Coleslaw: This refreshing side adds a crunchy contrast and a touch of creaminess, balancing the heat of the chicken perfectly.
- Steamed Broccoli: A simple, nutritious addition that offers a vibrant green color and freshness while providing essential vitamins.
The vibrant, earthy flavor of broccoli adds a nutritional boost, making it a great veggie option alongside your spicy bowls.
- Kimchi: Traditional Korean fermented side dish that brings both tang and heat, enhancing the authentic experience of your meal.
- Cucumber Salad: Light and crisp, this salad offers a fresh, crunchy texture that cools down the spice while bringing a burst of color to your plate.
Toss in some sesame oil and vinegar for a mouthwatering dressing that complements the rich sauce of the chicken.
- Green Tea: This calming beverage is the perfect drink option, helping to cleanse the palate between bites while adding a calming effect to your meal.
- Mochi Ice Cream: End your meal on a sweet note with this delightful dessert that offers a chewy texture and a variety of flavors.
It’s a fun treat that gives a nice contrast to the warm, spicy bowls and rounds off your dining experience beautifully.
Make Ahead Options
These Korean Chicken Rice Bowls are a true lifesaver for busy home cooks looking to streamline their meal prep! You can prepare the chicken with the sauce mixed in and refrigerate it for up to 24 hours before cooking. Simply place the diced onions and seasoned chicken in your slow cooker as directed, then cover and store. When you’re ready to enjoy, cook on low for 6 to 8 hours without any need for thawing! For the rice, opt to cook it ahead of time and refrigerate it for up to 3 days. When serving, reheating the rice and shredding the chicken ensures that your Korean Chicken Rice Bowls remain deliciously comforting, just as perfect as if you made them fresh!
Korean Chicken Rice Bowls Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! I recommend using boneless chicken breasts for a lean option, but boneless thighs offer a juicier alternative. Always look for chicken that is firm to the touch and has no dark spots, as freshness is key to a delicious meal.
What’s the best way to store leftovers?
Very! You can store any leftover Korean Chicken Rice Bowls in an airtight container in the refrigerator for up to 4 days. Make sure the chicken has cooled completely before sealing it to prevent moisture buildup, which can make it soggy.
Can I freeze Korean Chicken Rice Bowls?
Definitely! To freeze, place the shredded chicken in airtight freezer bags. Squeeze out as much air as possible and freeze for up to 3 months. When you’re ready to enjoy, simply thaw overnight in the fridge and reheat gently in the microwave or on the stovetop.
What if my chicken isn’t shredding easily?
Oh no! If your chicken isn’t shredding, it may need a bit more cooking time. Make sure you’re cooking on low for at least 6 to 8 hours; if it doesn’t pull apart easily, cover it and let it cook for an additional 30 minutes. If the chicken is still tough, it may not be fresh, so check where you sourced it.
Is gochujang safe for my dietary needs?
Absolutely, but always check the label! Gochujang is generally gluten-free, but some brands may contain hidden allergens. For those with severe allergies or dietary restrictions, look for certified gluten-free gochujang, or substitute with other chili pastes if needed.
How can I add veggies to this dish?
Very easy! You can add veggies like bell peppers, carrots, or broccoli during the last hour of cooking. Simply chop them into bite-sized pieces and add them to the slow cooker. This not only boosts nutrition but also adds color and flavor to your Korean Chicken Rice Bowls.
Irresistible Korean Chicken Rice Bowls for Easy Weeknight Dinners
Ingredients
Equipment
Method
- Dice one onion and place it at the bottom of your slow cooker. Layer the chicken breasts on top.
- In a medium mixing bowl, whisk together ½ cup of soy sauce, ⅓ cup of gochujang, 1.5 tablespoons of garlic paste, 1.5 tablespoons of ginger paste and 1.5 tablespoons of honey. Pour over the chicken.
- Set your slow cooker to low and cover. Let the chicken cook for 6 to 8 hours.
- Once cooked, shred the chicken using two forks directly in the slow cooker.
- Prepare your rice according to package instructions or cook brown rice.
- In a small bowl, combine ¾ cup of mayo with 1 tablespoon of soy sauce and start with 1 tablespoon of gochujang chili paste. Mix until creamy.
- Divide the rice among bowls, top with shredded chicken, and drizzle with spicy mayo.
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