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–+ servings
Korean Chicken Rice Bowls

Irresistible Korean Chicken Rice Bowls with Spicy Mayo Bliss

Delight in these Korean Chicken Rice Bowls featuring savory Gochujang flavors and topped with creamy spicy mayo, perfect for any night.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Base
  • 1 medium Onion Adds sweetness and depth of flavor; replace with shallots for a milder taste.
  • 2 pounds Boneless, skinless chicken breasts Thighs work wonderfully for a juicier texture.
  • 1/4 cup Soy sauce Opt for low-sodium soy sauce for a healthier alternative.
  • 2 tablespoons Gochujang chili paste This unique ingredient brings a spicy kick.
  • 2 teaspoons Garlic paste (or minced garlic) Fresh garlic can also be used.
  • 2 teaspoons Ginger paste (or minced ginger) Feel free to substitute with fresh ginger.
  • 2 tablespoons Honey Maple syrup or agave can stand in for a vegan option.
  • 2 cups Uncle Ben's Jasmine Ready Rice (or rice/cauliflower rice of choice) Any preferred rice or riced veggies are great here.
For the Spicy Korean Mayo
  • 1/2 cup Mayo Greek yogurt can lighten it up if desired.
  • 2 tablespoons Gochujang chili paste Adjust according to your heat preference.
  • 1 tablespoon Soy sauce Enhances umami flavors in the dressing.

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions
  1. 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.
  2. Next, lay boneless, skinless chicken breasts on top of the onion, arranging them evenly to ensure they cook uniformly.
  3. In a separate bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until you achieve a smooth mix.
  4. Pour this vibrant mixture over the chicken and onions in the slow cooker, ensuring the chicken is well-coated.
  5. Cover your slow cooker and set it to low. Let the chicken cook for 6 to 8 hours.
  6. Once finished, take two forks and shred the chicken right inside the slow cooker.
  7. While the chicken finishes cooking, prepare your choice of rice or cauliflower rice according to the package instructions.
  8. To serve, divide the cooked rice into bowls, then top with the flavorful shredded chicken mixture.
  9. For the finishing touch, prepare spicy Korean mayo by mixing mayo with Gochujang and soy sauce.
  10. Drizzle this creamy sauce over each bowl for that coveted punch of flavor.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Ensure the chicken is evenly coated with the sauce before cooking for maximum flavor.

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