As the aroma of tender chicken simmering fills the kitchen, I can’t help but smile—it’s a reminder of why I love cooking. Today, I’m excited to share my easy Korean Chicken Rice Bowls with Spicy Mayo. This dish showcases the bold, savory notes of Gochujang chili paste, and it comes together effortlessly in a slow cooker, allowing you to savor the moments of your day while dinner cooks itself. Perfect for busy weeknights, these bowls are not only crowd-pleasers; they also provide a satisfying balance of flavors over fluffy rice or zesty cauliflower rice. Whether you’re a seasoned home chef or just dipping your toes into Korean cuisine, these delicious bowls promise to transform your mealtime routine. Curious about how to whip up this flavorful dish that’s sure to impress? Let’s dive in!
Why Try Korean Chicken Rice Bowls?
Irresistible Flavor: The bold umami of Gochujang chili paste pairs perfectly with tender chicken and warm rice, creating an unforgettable meal.
Effortless Preparation: Simply toss your ingredients in a slow cooker and let it do the work—perfect for busy evenings!
Versatile Ingredients: Customize the recipe with cauliflower rice for a low-carb option or load up on fresh veggies for extra crunch.
Crowd-Pleasing Appeal: This dish is a hit with family and friends, making it ideal for gatherings or cozy weeknight dinners.
Balanced Meal: Packed with protein and flavor, these bowls satisfy without weighing you down. Give them a try and elevate your weeknight dinners with a delicious twist on comfort food!
Korean Chicken Rice Bowls Ingredients
For the Chicken and Base
• Onion – Adds sweetness and depth of flavor; replace with shallots for a milder taste.
• Boneless, skinless chicken breasts – This hearty protein serves as the base of the dish; thighs work wonderfully for a juicier texture.
• Soy sauce – Introduces saltiness and umami; opt for low-sodium soy sauce for a healthier alternative.
• Gochujang chili paste – This unique ingredient brings a spicy kick; swap for sriracha if you prefer a different heat level.
• Garlic paste (or minced garlic) – Infuses the dish with aromatic warmth; fresh garlic can also be used.
• Ginger paste (or minced ginger) – Offers a zesty kick; feel free to substitute with fresh ginger.
• Honey – Balances out the flavors with a touch of sweetness; maple syrup or agave can stand in for a vegan option.
• Uncle Ben’s Jasmine Ready Rice (or rice/cauliflower rice of choice) – Acts as the foundation of the meal; any preferred rice or riced veggies are great here.
For the Spicy Korean Mayo
• Mayo – Delivers a creamy texture essential for drizzling; Greek yogurt can lighten it up if desired.
• Gochujang chili paste – Reinforces the spiciness in the mayo; adjust according to your heat preference.
• Soy sauce – Enhances umami flavors in the dressing; a delicious touch that complements the rice bowls beautifully.
Step‑by‑Step Instructions for Korean Chicken Rice Bowls
Step 1: Prepare the Slow Cooker Base
Start by dicing one onion and placing it at the bottom of your slow cooker; this forms a sweet foundation for the Korean Chicken Rice Bowls. Next, lay boneless, skinless chicken breasts on top of the onion, arranging them evenly to ensure they cook uniformly.
Step 2: Mix the Saucy Goodness
In a separate bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until you achieve a smooth mix. Pour this vibrant mixture over the chicken and onions in the slow cooker, ensuring the chicken is well-coated with those flavorful sauces, which will infuse the dish with umami.
Step 3: Slow Cook to Perfection
Cover your slow cooker and set it to low. Let the chicken cook for 6 to 8 hours, allowing the spices and juices to meld beautifully. When it’s finished, the chicken should be tender enough to shred easily with forks. The enticing aroma will fill your kitchen, signaling a delicious meal is on the way.
Step 4: Shred the Chicken
Once the cooking time elapses, take two forks and shred the chicken right inside the slow cooker. Mix the shredded chicken in with the onion and sauce, ensuring it’s fully infused with the flavorful juices. This step enhances the texture and ensures each bite packs a punch of bold flavor.
Step 5: Prepare the Rice Base
While the chicken finishes cooking, prepare your choice of rice or cauliflower rice according to the package instructions. If using Uncle Ben’s Jasmine Ready Rice, microwave per the instructions for fluffy, tender rice. This will serve as a delicious base for the Korean Chicken Rice Bowls, ready to soak up every savory bit.
Step 6: Assemble Your Delicious Bowls
To serve, divide the prepared rice into bowls, then generously top with the flavorful shredded chicken mixture from the slow cooker. Create a comforting dish that showcases the essence of Korean cuisine.
Step 7: Drizzle with Spicy Mayo
For the finishing touch, prepare a spicy Korean mayo by mixing mayo with Gochujang and soy sauce, adjusting the spiciness to your liking. Drizzle this creamy sauce over each bowl for that coveted punch of flavor. Your Korean Chicken Rice Bowls are now complete and ready to impress!
How to Store and Freeze Korean Chicken Rice Bowls
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days, ensuring freshness and flavor.
Freezer: Place cooled chicken and rice in portions in freezer-safe bags; they can be frozen for up to 3 months.
Reheating: Thaw in the fridge overnight, then reheat in the microwave or on the stovetop, adding a splash of water to keep them moist.
Use It Up: Repurpose leftover shredded chicken in sandwiches or salads for quick lunches throughout the week.
Variations & Substitutions for Korean Chicken Rice Bowls
Feel free to get creative and tailor these delightful bowls to suit your taste or dietary needs!
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Pork or Tofu: Swap the chicken for thinly sliced pork or firm tofu for a delectable alternative. Both will soak up the rich flavors beautifully.
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Rice Alternatives: Choose brown rice or quinoa for a nutty twist, or use zoodles (zucchini noodles) for a refreshing low-carb option that’s perfect for summer.
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Spicy Kick: Add kimchi or sliced jalapeños to your bowls for an extra layer of heat and tanginess, enhancing the dish’s authentic Korean vibe.
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Veggie Boost: Load up on fresh veggies like bell peppers, shredded carrots, or snap peas for added color, crunch, and nutrition—that’ll elevate your meal with vibrant flavors.
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Creamy Spin: Instead of traditional mayo, mix Greek yogurt and Gochujang for a lighter yet equally creamy spicy topping that pairs perfectly with the chicken.
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Miso Magic: Blend a tablespoon of white miso paste into your mayo for an umami explosion that adds depth to your spicy sauce.
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Sweet Twist: Infuse some tropical flair by adding crushed pineapple to the slow cooker for a sweet and savory combo that surprises with every bite.
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Asian Flavors: Sprinkle sesame seeds and chopped green onions on top for that final touch of flavor and garnishing that ties the dish together, reminiscent of your favorite Bbq Chicken Bowls.
With these variations, you can transform your Korean Chicken Rice Bowls into a unique culinary experience every time!
What to Serve with Korean Chicken Rice Bowls
Prepare to elevate your dining experience as you savor these delightful pairings that perfectly complement your Korean Chicken Rice Bowls.
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Creamy Mashed Potatoes: These velvety potatoes add a buttery richness that balances the spicy flavors of the chicken, creating a luxurious side that everyone will love.
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Stir-Fried Vegetables: Crisp, colorful stir-fried vegetables bring a burst of freshness and crunch that contrasts beautifully with the tender chicken, enhancing each bite.
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Cucumber Salad: Light and refreshing, a simple cucumber salad dressed with rice vinegar offers a cool respite to the spicy, savory elements of the bowls.
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Sesame Spinach Salad: Nutty and slightly sweet with a touch of sesame oil, this salad adds vibrant color and nutrition while marrying well with your hearty rice bowls.
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Egg Drop Soup: This comforting, silky soup provides a warm hug of flavors that complements the richness of the chicken without overwhelming it.
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Kimchi: Serve this traditional Korean side to add a zesty, fermented kick that enhances the umami notes, creating a perfect harmony of tastes.
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Hot Green Tea: A calming cup of hot green tea refreshes the palate, cleansing it after each delightful bite of the rice bowls.
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Chocolate Mousse: For dessert, a light chocolate mousse offers a sweet finale that balances the meal’s savory components with a touch of indulgence.
Expert Tips for Korean Chicken Rice Bowls
Even Coating: Ensure the chicken is evenly coated with the sauce before cooking for maximum flavor in your Korean Chicken Rice Bowls.
Cooking Time: Monitor the cooking time as slow cookers can vary; the chicken should shred easily when done to perfection.
Leftover Magic: Use leftover shredded chicken in tacos or salads to create versatile meals throughout the week.
Adjusting Spice: If you’re sensitive to heat, start with less Gochujang chili paste and add more after tasting to find your ideal level.
Create Crunch: Top your bowls with fresh veggies like cucumbers and radishes for an added crunch and vibrant color.
Make Ahead Options
These Korean Chicken Rice Bowls are perfect for meal prep enthusiasts! You can marinate the chicken in the flavorful sauce (soy sauce, Gochujang, garlic, ginger, and honey) up to 24 hours in advance, allowing the flavors to meld beautifully. Additionally, you can chop the onions and store them in the fridge for up to 3 days, preserving their freshness. When it’s time to cook, simply layer the marinated chicken and onions in the slow cooker, set it to low, and let it work its magic for 6 to 8 hours. Just before serving, prepare your rice or cauliflower rice, and drizzle with the spicy mayo for that extra kick. This way, you’ll have a comforting, home-cooked meal ready with minimal fuss on busy weeknights!
Korean Chicken Rice Bowls Recipe FAQs
What kind of onion should I use for Korean Chicken Rice Bowls?
You can use any onion, but yellow onions are typically preferred for their sweetness and depth. If you want a milder flavor, shallots are a lovely substitute.
How long can I store leftovers of the Korean Chicken Rice Bowls?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to reheat them thoroughly before serving to maintain their juiciness and flavor.
Can I freeze the Korean Chicken Rice Bowls?
Absolutely! To freeze, allow the chicken and rice to cool completely. Then, portion them into freezer-safe bags or airtight containers and store them for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove or microwave, adding a splash of water to keep everything moist.
What if my chicken isn’t shredding easily after cooking?
If your chicken isn’t shredding easily, it might need a bit more cooking time. Check your slow cooker settings, as they can vary. Ensure the chicken reaches an internal temperature of 165°F (75°C) before removing it. If necessary, cook it for an additional 30 minutes to 1 hour on low.
Is there a way to make these bowls allergy-friendly?
Yes! This recipe can easily be adapted for various dietary restrictions. For gluten-free options, use tamari in place of soy sauce. To make it dairy-free, substitute mayo with vegan alternatives like avocado or nut-based creams. Always double-check all ingredient labels to ensure they meet your dietary needs.
What’s the best way to select ripe chicken?
When selecting chicken breasts, look for firm, pink flesh with no dark spots or discoloration. It should feel moist but not sticky. Always check the sell-by date on the packaging to ensure freshness for your Korean Chicken Rice Bowls.
Irresistible Korean Chicken Rice Bowls with Spicy Mayo Bliss
Ingredients
Equipment
Method
- Start by dicing one onion and placing it at the bottom of your slow cooker; this forms a sweet foundation for the Korean Chicken Rice Bowls.
- Next, lay boneless, skinless chicken breasts on top of the onion, arranging them evenly to ensure they cook uniformly.
- In a separate bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until you achieve a smooth mix.
- Pour this vibrant mixture over the chicken and onions in the slow cooker, ensuring the chicken is well-coated.
- Cover your slow cooker and set it to low. Let the chicken cook for 6 to 8 hours.
- Once finished, take two forks and shred the chicken right inside the slow cooker.
- While the chicken finishes cooking, prepare your choice of rice or cauliflower rice according to the package instructions.
- To serve, divide the cooked rice into bowls, then top with the flavorful shredded chicken mixture.
- For the finishing touch, prepare spicy Korean mayo by mixing mayo with Gochujang and soy sauce.
- Drizzle this creamy sauce over each bowl for that coveted punch of flavor.