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Korean Chicken Rice Bowls

Irresistible Korean Chicken Rice Bowls for Easy Weeknight Dinners

Experience a savory adventure with these Korean Chicken Rice Bowls, featuring tender chicken and a spicy, sweet sauce that's perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 breasts Chicken Substitute with boneless thighs for a juicier option.
  • 1 large Onion Optional: use green onions for added freshness.
  • 0.5 cup Soy Sauce Low-sodium alternative available for a healthier choice.
  • 0.33 cup Gochujang Chili Paste Adjust quantity to taste for milder heat.
  • 1.5 tablespoons Garlic Paste Fresh garlic can be substituted, but quantity may vary.
  • 1.5 tablespoons Ginger Paste Look for fresh ginger if preferred.
  • 1.5 tablespoons Honey Maple syrup can be a vegan substitute.
  • 4 bags Uncle Ben's Jasmine Ready Rice Substitute with brown rice or any preferred grain.
For the Spicy Korean Mayo
  • 0.75 cup Mayo Greek yogurt could be a healthier alternative.
  • 1 to 2 Tablespoons Gochujang Chili Paste For additional spice; to taste.
  • 1 tablespoon Soy Sauce

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Dice one onion and place it at the bottom of your slow cooker. Layer the chicken breasts on top.
  2. 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.
  3. Set your slow cooker to low and cover. Let the chicken cook for 6 to 8 hours.
  4. Once cooked, shred the chicken using two forks directly in the slow cooker.
  5. Prepare your rice according to package instructions or cook brown rice.
  6. 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.
  7. Divide the rice among bowls, top with shredded chicken, and drizzle with spicy mayo.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 10mgCalcium: 25mgIron: 3mg

Notes

For meal prep, consider making a double batch. Store leftovers in an airtight container for up to 4 days.

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