The rich aroma of simmering spices wafted through my kitchen, instantly transporting me to a bustling Seoul market. It’s moments like these that inspire me to whip up delightful dishes, and today I want to share my recipe for Korean Chicken Rice Bowls. Infused with the bold kick of Gochujang chili paste, this comforting meal features tender, slow-cooked chicken that practically shreds itself apart. Not only is it a breeze to prepare—perfect for busy weeknights—but it also opens the door to endless variations, whether you prefer Jasmine or cauliflower rice. With just a few ingredients and a slow cooker, you can serve up an explosion of flavors that will have your family begging for seconds. Are you ready to dive into this delightful bowl of goodness?

Why Make Korean Chicken Rice Bowls?

Simplicity and Convenience: This recipe is designed for busy weeknights, enabling you to prepare a mouthwatering meal with minimal effort. Just toss everything in the slow cooker, and let it do the work for you!

Bold and Flavorful: With the addition of Gochujang, each bite bursts with a unique spicy sweetness, giving your dinner an authentic Korean flair that’s hard to resist.

Versatile Options: Whether you choose the easy Uncle Ben’s Jasmine Ready Rice or opt for cauliflower rice, this dish seamlessly accommodates your dietary needs while still delivering on taste.

Meal Prep Winner: The slow cooker makes this ideal for meal prepping, ensuring you have delicious leftovers ready to go. Pair it with a fresh salad or steamed broccoli, and you’ve got an outstanding weeknight dinner!

Crowd-Pleasing Appeal: Everyone—from adventurous eaters to picky palates—will enjoy this delightful bowl. Just like my Cheesy Garlic Chicken and Garlic Butter Chicken, it’s sure to be a family favorite!

Korean Chicken Rice Bowls Ingredients

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For the Chicken

Onion – Adds aromatic depth and sweetness; can substitute with shallots for a milder flavor.
Boneless, Skinless Chicken Breasts – The main protein source; tenderizes nicely during slow cooking. Thighs can be used for added juiciness.
Soy Sauce – Provides umami flavor and saltiness; use tamari for a gluten-free option.
Gochujang Chili Paste – Gives the dish its signature spicy kick; substitute with sriracha for a different heat profile.
Garlic Paste or Minced Garlic – Essential for aromatic flavor; fresh garlic is preferred over processed.
Ginger Paste or Minced Ginger – Enhances the dish with warmth and spice; fresh ginger offers more potency.
Honey – Balances flavors with a touch of sweetness; adjust or substitute with maple syrup for a vegan option.

For the Rice

Uncle Ben’s Jasmine Ready Rice – A quick rice option for convenience; freshly cooked Jasmine or cauliflower rice can be a gluten-free, low-carb alternative.

For the Spicy Mayo

Mayonnaise – The base for creating creamy Spicy Korean Mayo; you can use Greek yogurt for a lighter dressing.

With these ingredients at your fingertips, you’re just steps away from creating a delightful feast of Korean Chicken Rice Bowls that the whole family will love!

Step‑by‑Step Instructions for Korean Chicken Rice Bowls

Step 1: Prepare the Chicken Base
Start by dicing one medium onion and placing it in the bottom of your slow cooker. Layer the boneless, skinless chicken breasts on top of the onions. Ensure the chicken is evenly spaced so it cooks thoroughly. This will create a flavorful base for your Korean Chicken Rice Bowls, allowing the juices from the chicken to infuse into the onions while cooking.

Step 2: Mix the Sauce
In a separate bowl, whisk together ¼ cup of soy sauce, 2 tablespoons of Gochujang chili paste, 2 teaspoons of minced garlic, and 1 teaspoon of minced ginger. Add 2 tablespoons of honey to this mixture for a hint of sweetness. When combined, the sauce will provide a rich, savory flavor to your chicken. Pour this sauce evenly over the chicken and onions, ensuring they’re well-coated.

Step 3: Slow Cook the Chicken
Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours. The chicken is ready when it shreds easily and reaches an internal temperature of 165°F (75°C). During cooking, the enticing aroma of the Korean Chicken Rice Bowls will fill your kitchen, making it a tempting experience as you await dinner.

Step 4: Shred the Chicken
When the cooking time is up, carefully remove the lid from the slow cooker. Use two forks to shred the cooked chicken directly in the slow cooker, ensuring it absorbs the flavorful sauce. Stir the mixture gently to combine the chicken with the onions and sauce, creating a deliciously cohesive filling for your bowls.

Step 5: Cook the Rice
Prepare your rice while the chicken cooks. If using Uncle Ben’s Jasmine Ready Rice, simply follow the package instructions (it cooks in about 90 seconds in the microwave). Alternatively, if you’re preparing fresh Jasmine or cauliflower rice, start cooking it as recommended on the package. Fluffy rice will serve as the perfect foundation for your Korean Chicken Rice Bowls.

Step 6: Assemble Your Bowls
In individual serving bowls, begin by adding a generous portion of rice to each bowl. Top the rice with the shredded Korean chicken mixture. Be sure to add plenty of the savory sauce to ensure each bite is full of flavor. This creates a visually appealing and hearty meal that is sure to impress.

Step 7: Make the Spicy Mayo
For a delicious finishing touch, whisk together ¼ cup of mayonnaise, 1 tablespoon of Gochujang, and a splash of soy sauce in a small bowl to create the Spicy Korean Mayo. Adjust the spiciness to your preference. Drizzle this creamy sauce over the assembled bowls, adding a delightful kick to your Korean Chicken Rice Bowls.

Step 8: Serve and Enjoy
Your Korean Chicken Rice Bowls are now ready to serve! Garnish with optional toppings like sliced green onions, sesame seeds, or pickled vegetables for added crunch and flavor if desired. This hearty dish is perfect for a family dinner or meal prep, and it’s sure to become a favorite in your household!

What to Serve with Korean Chicken Rice Bowls

These savory rice bowls are just the beginning of a delightful meal experience that’s perfect for any evening.

Steamed Broccoli: A nutritious side, this steamed green veggie adds vibrant color and a fresh crunch that complements the tender chicken.
Spicy Kimchi: Bring the heat with traditional fermented vegetables, enhancing the meal with bold flavors and a probiotic boost.
Crispy Asian Slaw: This crunchy medley of cabbage, carrots, and a tangy dressing offers a refreshing contrast to the rich, saucy chicken.
Pineapple Fried Rice: Sweet and savory, this delightful alternative rice dish elevates the flavor profile and adds a tropical twist to your meal.
Cucumber Salad: Light and crisp, a simple cucumber salad tossed in rice vinegar balances the spices of the main dish beautifully.
Miso Soup: Warm and comforting, this soup pairs elegantly with the rice bowls, grounding the meal with traditional Asian flavors.
Sake or Soju: Enjoying a glass of cold sake or soju alongside enhances the dining experience, making it feel like a special night out.

These pairings will not only elevate your Korean Chicken Rice Bowls but also create a memorable dining experience for you and your loved ones.

Make Ahead Options

These Korean Chicken Rice Bowls are perfect for busy home cooks looking to save time during the week! You can prep the chicken base (onions and chicken in the slow cooker) up to 24 hours in advance; just store it in the refrigerator and combine it when you’re ready to cook. Additionally, you can whisk together the sauce ingredients and refrigerate them for up to 3 days to maintain freshness. When you’re ready to enjoy your meal, simply layer the contents in the slow cooker, set it to low for 6 to 8 hours, and cook your rice near the end. Drizzle with the Spicy Korean Mayo right before serving for a delightful finish!

Expert Tips for Korean Chicken Rice Bowls

Shred Promptly: Shred the chicken right after cooking to absorb the flavorful sauce, ensuring every bite is moist and packed with taste.
Spice Balance: Adjust the amount of Gochujang in the sauce and mayo to suit your spice preference, as some brands can vary in heat levels.
Substitution Savvy: Feel free to substitute boneless chicken breasts with thighs for added juiciness, or use tofu for a plant-based twist on these Korean Chicken Rice Bowls.
Prepping Ahead: For meal prep, double the recipe and portion leftovers in airtight containers; they stay fresh in the fridge for up to four days.
Rice Variations: Experiment with different rice options such as quinoa or cauliflower rice for a healthier twist while still getting that comforting bowl experience.
Don’t Skip Garnishes: Add toppings like green onions, sesame seeds, or pickled veggies to enhance texture and flavor, taking your bowl to the next level!

Korean Chicken Rice Bowls Variations & Substitutions

Feel free to get creative and make these Korean Chicken Rice Bowls truly your own!

Vegetarian: Swap chicken for tofu or tempeh, marinading them in the same sauce for a rich flavor.
Rice Alternatives: Use quinoa or cauliflower rice as a gluten-free and low-carb option to mix things up!
Spicier Kick: Add more Gochujang in the sauce or even sprinkle some chili flakes on top to heat things up.
Crunchy Toppings: Top with crispy fried onions or roasted peanuts for an added texture that everyone will enjoy.
Creamy Twist: For the Spicy Mayo, consider mixing in some peanut butter for a nutty dimension that complements the dish beautifully.
Herbaceous Freshness: Toss in diced cilantro or green onions as a garnish to brighten the flavors and add an herbaceous lift.
Gochujang Sauce Variation: Substitute Gochujang with a sweet chili sauce for a milder, sweeter profile that kids might prefer.
Savory Umami: Enhance with a dash of sesame oil in the sauce for that extra nutty flavor found in many Korean dishes.

Just like my other favorites, such as Garlic Butter Chicken and Cheesy Garlic Chicken, these variations allow you to indulge in delicious flavors while tailoring each bowl to suit your cravings!

How to Store and Freeze Korean Chicken Rice Bowls

Fridge: Store leftover Korean Chicken Rice Bowls in an airtight container for up to 4 days. Make sure to keep the chicken and rice separate for best texture when reheating.

Freezer: For longer storage, freeze assembled bowls in airtight containers for up to 3 months. Separate the spicy mayo in a small container to prevent sogginess.

Reheating: Thaw frozen bowls in the fridge overnight. Reheat in the microwave until heated through, adding a splash of water if the rice gets dry.

Serving Fresh: Enjoy your Korean Chicken Rice Bowls hot, drizzled with the spicy mayo after reheating, for an explosion of flavor that feels like a fresh meal!

Korean Chicken Rice Bowls Recipe FAQs

What type of chicken is best for this recipe?
Absolutely! Boneless, skinless chicken breasts work beautifully in this Korean Chicken Rice Bowls recipe, becoming tender and juicy during slow cooking. If you prefer a richer flavor and extra moisture, boneless chicken thighs are a fantastic substitute.

How should I store leftovers?
Leftover Korean Chicken Rice Bowls can be stored in an airtight container in the fridge for up to 4 days. For the best texture, I recommend keeping the chicken and rice separate until you’re ready to reheat. This helps prevent the rice from becoming mushy.

Can I freeze the Korean Chicken Rice Bowls?
Indeed! You can freeze assembled Korean Chicken Rice Bowls in airtight containers for up to 3 months. Just be sure to store the spicy mayo separately in another small container to avoid sogginess. This way, you can enjoy the flavors fresh after reheating!

What if my chicken doesn’t shred easily?
No worries! If your chicken doesn’t shred easily, it could be undercooked. Make sure the internal temperature reaches 165°F (75°C). If it’s cooked but still firm, let it rest for 5-10 minutes before shredding; this allows the juices to redistribute, making it easier to pull apart.

Are there any dietary considerations?
Certainly! If you’re mindful of dietary restrictions, this recipe can easily be adapted. Use tamari instead of soy sauce for a gluten-free option, or swap honey with maple syrup for a vegan twist. Additionally, if you’re concerned about spicy foods, you can adjust the amount of Gochujang in both the chicken mixture and the spicy mayo.

What type of rice can I use for these bowls?
The flexibility here is wonderful! Uncle Ben’s Jasmine Ready Rice cooks in just 90 seconds, making it super convenient. Alternatively, you can opt for freshly cooked Jasmine rice or cauliflower rice for a healthier, low-carb option. The more the merrier when it comes to enjoying these delicious Korean Chicken Rice Bowls!