Just the other day, I overheard someone raving about how their slow cooker transformed their weeknight dinners from chaotic to calm. That got me thinking about these irresistible Korean Chicken Rice Bowls with Spicy Korean Mayo—a delightful dish that does just that! If you’re looking for a meal that’s not only easy and perfect for busy evenings but also packed with the bold flavors of Korean cuisine, then you’ve landed in the right spot. Using a slow cooker means the chicken becomes incredibly tender while infusing that rich, sweet-and-spicy Gochujang flavor you won’t want to miss. Plus, this recipe is incredibly versatile; serve it over fluffy rice or go low-carb with cauliflower rice. Are you ready to dive into this simple culinary adventure that’s sure to impress your family—or just yourself? Let’s get started!
Why Are Korean Chicken Rice Bowls a Must-Try?
Simplicity at Its Best: This recipe requires minimal prep work, so you can enjoy a stress-free cooking experience.
Bold, Flavorful Experience: The Gochujang chili paste brings a wonderful kick, complemented by the sweet notes of honey and garlic.
Versatile Meal Base: Whether you choose jasmine rice or cauliflower rice, you can easily customize the dish to fit your dietary needs.
Perfect for Meal Prep: These bowls are excellent for planning your week ahead—simply store them in airtight containers for quick lunches.
Family-Friendly Appeal: With its mouthwatering flavors and appealing presentation, this dish is sure to please both kids and adults alike.
These Korean Chicken Rice Bowls truly make weeknight dinners easy, flavorful, and enjoyable for everyone at the table!
Korean Chicken Rice Bowls Ingredients
For the Chicken
• Boneless, Skinless Chicken Breasts – The star of the dish, they become tender and juicy in the slow cooker.
• Onion – Adds a natural sweetness; you can substitute with shallots for a milder taste.
• Garlic Paste (or Minced Garlic) – Enhances the overall flavor; using pre-made garlic paste saves time.
• Ginger Paste (or Minced Ginger) – Introduces warmth and spice; fresh ginger can work beautifully, too.
• Soy Sauce – Provides essential umami; switch to tamari for a gluten-free option.
• Gochujang Chili Paste – This key ingredient adds the perfect heat and depth to your Korean Chicken Rice Bowls.
• Honey – Balances the flavors with a hint of sweetness.
For the Rice
• Uncle Ben’s Jasmine Ready Rice (or preferred rice/cauliflower rice) – It serves as a quick-cooking base. Cauliflower rice is an excellent low-carb alternative!
For the Spicy Mayo
• Mayo – Creates the creamy base for the sauce; a must-have for achieving that delightful contrast in flavors.
• Additional Gochujang Chili Paste (for spicy mayo) – Tweak the spice level in your mayo to your liking.
• Soy Sauce (for spicy mayo) – Elevates the umami profile for a more flavorful drizzle over your bowls.
Step‑by‑Step Instructions for Korean Chicken Rice Bowls
Step 1: Prepare the Slow Cooker
Start by placing the diced onion at the bottom of your slow cooker. Lay the boneless, skinless chicken breasts on top, ensuring they are evenly spread out. This layering allows the onions to infuse their sweetness into the chicken as it cooks.
Step 2: Mix the Sauce
In a medium bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until well combined. The mixture should have a smooth consistency and a rich, spicy aroma. Pour this flavorful sauce evenly over the chicken and onions, ensuring all the chicken is coated.
Step 3: Cook the Chicken
Set your slow cooker to low and cook for 6 to 8 hours. If you’re in a hurry, 4 hours on high will also work! The chicken should easily shred when done, and the sauce will be bubbling with deliciousness. Check for doneness to confirm the chicken is fully cooked at 165°F.
Step 4: Shred the Chicken
Once cooked, remove the lid and use two forks to shred the chicken directly in the slow cooker. Stir it into the sauce and onions, letting everything mingle. The slow-cooked chicken will be tender, absorbing all the savory flavors while ensuring a perfect base for your Korean Chicken Rice Bowls.
Step 5: Prepare the Rice
While the chicken is shredding, prepare your Uncle Ben’s Jasmine Ready Rice or any preferred rice according to package directions. If using cauliflower rice for a low-carb option, sauté it lightly in a pan until tender. This step typically takes about 5 minutes for both options.
Step 6: Assemble the Bowls
Divide the prepared rice among six bowls, creating a generous base for your meal. Top each bowl with the shredded chicken mixture, ensuring everyone gets a hearty helping of the flavorful sauce and veggies.
Step 7: Make the Spicy Korean Mayo
In a small bowl, whisk together mayo, additional Gochujang, and a splash of soy sauce until smooth and creamy. Adjust the spice level by adding more Gochujang if desired. This mayo will complement the Korean Chicken Rice Bowls with a delightful kick.
Step 8: Serve and Enjoy
Drizzle the spicy Korean mayo over each bowl for an irresistibly creamy finish, enhancing the rich flavors of the dish. Garnish with your choice of scallions or sesame seeds, if desired. Your delicious Korean Chicken Rice Bowls are ready to be enjoyed!
Storage Tips for Korean Chicken Rice Bowls
Fridge: Store leftovers in airtight containers for up to 4 days. Make sure the chicken is fully cooled before refrigerating for best results.
Freezer: If you want to keep your Korean Chicken Rice Bowls longer, they can be frozen for up to 3 months. Portion them in airtight freezer bags, ensuring to remove as much air as possible.
Reheating: When ready to enjoy again, thaw in the fridge overnight, then reheat in the microwave or on the stove until heated through. Add a splash of water or broth to keep the chicken moist.
Meal Prep: Making these bowls ahead of time is a breeze; just assemble and freeze the components separately, then heat and serve for an easy weeknight dinner.
What to Serve with Korean Chicken Rice Bowls
Transform your dinner into a satisfying spread by complementing your flavorful bowls with delightful sides.
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Creamy Coleslaw: The crisp, tangy crunch of coleslaw balances the warmth of the chicken and spicy mayo, adding a refreshing contrast. Toss with a light vinaigrette for an extra zing that brightens the dish.
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Steamed Broccoli: This vibrant green veggie not only adds color but also provides a healthy crunch that pairs perfectly with the tender chicken. Plus, it’s a great way to add fiber and nutrients to your meal.
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Garlic Green Beans: Sautéed in garlic, these green beans offer a savory bite that enhances the eastern flavors of the chicken dish. Drizzle with a splash of soy sauce for an appetizing finish.
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Savory Fried Rice: Perfect for using any leftover rice, fried rice allows you to incorporate veggies and proteins. Seasoned with soy sauce and sesame oil, it harmonizes beautifully with the Gochujang flavors.
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Pickled Cucumbers: Adding a tangy crunch, pickled cucumbers cut through the richness of the spicy mayo. Their bright flavor elevates the whole meal experience.
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Korean Pancakes (Pajeon): These savory pancakes are filled with green onions and can be served with a soy dipping sauce. They provide a delightful textural contrast with the rice bowls, making every bite exciting.
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Chilled Soba Noodles: Tossed lightly in sesame oil, these noodles create a refreshing side that provides a cooling contrast to the spicy elements of the chicken dish. They’re simple yet delicious!
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Mango Lassi: This creamy drink brings a sweet, fruity element that’s perfect for balancing the heat of the meal. The cooling yogurt base complements your Korean Chicken Rice Bowls wonderfully.
Make Ahead Options
These Korean Chicken Rice Bowls are a meal prep dream come true! You can prepare the chicken and sauce mixture up to 24 hours in advance. Simply layer the diced onion and chicken in the slow cooker, whisk together the sauce ingredients, and pour it over the chicken. Cover and refrigerate until you’re ready to cook. When you’re set to serve, just cook the mixture on low for 6-8 hours, shred the chicken, and prepare your rice or cauliflower rice. This way, you’ll have a delicious and convenient meal waiting for you with minimal effort, ensuring your busy weeknights just got a whole lot easier!
Korean Chicken Rice Bowls Variations
Feel free to mix things up with these fun and versatile twists on the classic Korean Chicken Rice Bowls!
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Thigh Upgrade: Swap chicken breasts for boneless, skinless thighs for a richer, juicier flavor.
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Quinoa Base: Use quinoa instead of rice for a nutty texture and extra protein boost.
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Vegetable Medley: Add in bell peppers, carrots, or snap peas during cooking for a colorful and nutritious addition.
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Spicy Kick: For more heat, increase the Gochujang amount in the chicken mixture or add chili flakes directly to the rice.
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Herb Garnish: Top with fresh cilantro or green onions after serving for a refreshing layer of flavor that brightens the dish.
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Creamy Variation: Mix cream cheese into the spicy mayo for an extra-rich sauce that melts beautifully over the warm chicken and rice.
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Vegan Twist: Substitute chicken with chickpeas or tofu for a plant-based version that is both satisfying and delicious.
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Savory Broth: Consider serving your bowls with a side of warm miso soup for an authentic Korean dining experience.
As you explore these variations, remember that the heart of the dish remains the same: a blend of comforting flavors that make your weeknight dinners both easy and delightful. For more tasty chicken recipes, like Chicken Fried Rice or Lemon Chicken Romano, feel free to browse!
Expert Tips for Korean Chicken Rice Bowls
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Check Your Temperature: Ensure the chicken reaches 165°F for safety and tenderness. An instant-read thermometer is your best friend!
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Customize Your Spice: Adjust the amount of Gochujang in the spicy mayo according to your family’s heat tolerance. Start small; you can always add more!
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Prep Ahead: To save time, chop the onion and mix the sauce the night before. Store in the fridge to streamline your cooking in the morning.
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Slow Cooker Choice: Using a slow cooker with a programmable timer allows for added convenience. You can set it and forget it, ideal for busy days!
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Storage Savvy: Store leftovers in airtight containers for up to 4 days. They make for quick lunches that taste just as good reheated!
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Make It Your Own: Feel free to add in vegetables like bell peppers or carrots during cooking for extra nutrition and flavor in your Korean Chicken Rice Bowls.
Korean Chicken Rice Bowls Recipe FAQs
How do I select the best chicken for my Korean Chicken Rice Bowls?
Absolutely! For the best flavor and texture, choose boneless, skinless chicken breasts that are plump and free of dark spots. Fresh chicken should have a slight sheen and no off odor. If you’re opting for chicken thighs, they offer a richer flavor and remain tender during cooking, making them a fantastic alternative!
What’s the best way to store leftovers of Korean Chicken Rice Bowls?
Very! Store any leftovers in airtight containers and keep them in the refrigerator for up to 4 days. Make sure to let the chicken cool before sealing it to avoid moisture buildup. When it’s time to enjoy, simply reheat thoroughly!
Can I freeze my Korean Chicken Rice Bowls?
Of course! To freeze, portion your Korean Chicken Rice Bowls into airtight freezer bags, removing as much air as possible, and seal tightly. They can be stored in the freezer for up to 3 months. When ready to use, thaw them in the refrigerator overnight before reheating gently in the microwave or on the stove.
What should I do if the chicken is dry after cooking in the slow cooker?
Oh no! If your chicken turns out dry, it’s likely overcooked. For next time, ensure to check your chicken’s internal temperature around the 6-hour mark; it should be 165°F. Also, consider adding a touch more sauce or broth to keep it moist and flavorful while cooking.
Is this recipe suitable for those with gluten allergies?
Absolutely! To make gluten-free Korean Chicken Rice Bowls, simply substitute regular soy sauce with tamari or a gluten-free soy sauce option. Just check the labels to ensure all pre-packaged ingredients, like the gochujang, are gluten-free, and you’ll be good to go!
How do I incorporate vegetables into my Korean Chicken Rice Bowls?
How lovely! To add veggies, you can either mix them in with the chicken during the last hour of cooking or sauté your favorites like bell peppers, broccoli, or carrots on the side. This not only boosts nutrition but also enhances the flavor and texture of your meal. Just remember to chop them into similar sizes for even cooking!
Korean Chicken Rice Bowls That Make Weeknight Dinners Easy
Ingredients
Equipment
Method
- Prepare the Slow Cooker: Start by placing the diced onion at the bottom of your slow cooker. Lay the boneless, skinless chicken breasts on top, ensuring they are evenly spread out.
- Mix the Sauce: In a medium bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until well combined.
- Cook the Chicken: Set your slow cooker to low and cook for 6 to 8 hours. If you're in a hurry, 4 hours on high will also work.
- Shred the Chicken: Once cooked, remove the lid and use two forks to shred the chicken directly in the slow cooker.
- Prepare the Rice: While the chicken is shredding, prepare your Uncle Ben's Jasmine Ready Rice or preferred rice according to package directions.
- Assemble the Bowls: Divide the prepared rice among six bowls, topping each bowl with the shredded chicken mixture.
- Make the Spicy Korean Mayo: In a small bowl, whisk together mayo, additional Gochujang, and a splash of soy sauce until smooth and creamy.
- Serve and Enjoy: Drizzle the spicy Korean mayo over each bowl and garnish with scallions or sesame seeds, if desired.
