Go Back
–+ servings
Korean Chicken Rice Bowls

Ultimate Korean Chicken Rice Bowls You Can’t Resist

These Korean Chicken Rice Bowls feature tender chicken and Gochujang chili paste, delivering an irresistible flavor experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 medium Onion Adds sweetness and depth; can be omitted if desired.
  • 2 pounds Boneless, Skinless Chicken Breasts Main protein source; substitute with chicken thighs for added flavor.
  • 1/4 cup Soy Sauce Provides saltiness and umami; low-sodium soy sauce can be used for a healthier option.
  • 2 tablespoons Gochujang Chili Paste Adds heat and richness; use gochugaru or sriracha if you can’t find it.
  • 1 tablespoon Garlic Paste Adds aromatic flavor; fresh garlic can be used as an alternative.
  • 1 tablespoon Ginger Paste Offers warmth and spice; fresh ginger can substitute.
  • 1 tablespoon Honey Sweetens the dish and balances flavors; maple syrup can be a vegan alternative.
  • 1 package Uncle Ben's Jasmine Ready Rice Convenient base for the dish; use other pre-cooked rice or cauliflower rice for a gluten-free option.
For the Spicy Korean Mayo
  • 1/2 cup Mayo Provides creaminess to the sauce; Greek yogurt can be used for a lighter version.
  • 1 tablespoon Gochujang Chili Paste Infuses spiciness; adjust according to your taste preference.
  • 1 tablespoon Soy Sauce Adds depth of flavor; tamari works as a gluten-free alternative.

Equipment

  • slow cooker
  • Mixing Bowl
  • microwave

Method
 

Step-by-Step Instructions for Korean Chicken Rice Bowls
  1. Prepare the Slow Cooker: Place one diced onion in the bottom of your slow cooker. Lay the boneless, skinless chicken breasts on top, ensuring they are evenly distributed.
  2. Mix the Sauce: In a mixing bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until well combined. Pour this sauce over the chicken and onions.
  3. Slow Cook the Chicken: Cover and set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours. Check doneness.
  4. Shred the Chicken: Once cooked, shred the chicken with two forks directly in the slow cooker, mixing with the sauce and onions.
  5. Cook the Rice: Prepare rice according to package instructions, or heat Uncle Ben's Jasmine Ready Rice in the microwave for about 90 seconds.
  6. Assemble the Bowls: Distribute rice into bowls and top with the shredded chicken mixture, allowing savory sauce to drizzle over the rice.
  7. Make the Spicy Korean Mayo: Mix together mayo, Gochujang, and soy sauce to create a spicy mayo. Adjust Gochujang to taste.
  8. Serve and Enjoy: Drizzle the Spicy Korean Mayo over the bowls and consider garnishing with green onions or sesame seeds.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 40gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For optimal flavor, thoroughly shred the chicken and adjust Gochujang for spice preference. Add garnishes for a gourmet touch.

Tried this recipe?

Let us know how it was!