Korean Chicken Rice Bowls are packed with flavor, surprisingly simple to make, and versatile for weeknight dinners or meal prep.
This Korean-style chicken cooks beautifully in a slow cooker / Crock Pot. I’ve prepared it several ways, but here I’m keeping it simple: served over rice (or cauliflower rice) with a spicy Korean mayo drizzle.
The key ingredient is Gochujang chili paste, widely available in the Asian aisle of most grocery stores.
You’ll have extra cooked chicken, which is perfect for other recipes such as grilled Korean chicken or Korean steak kabobs — or even Korean pork lettuce wraps.
How to make Korean Chicken Rice Bowls
Start by placing diced onion in the bottom of your slow cooker and laying boneless, skinless chicken breasts on top.
Whisk together Gochujang chili paste, soy sauce, ginger, garlic, and honey until smooth, then pour the mixture over the chicken.
Cook on low for 6 to 8 hours. I often use ginger and garlic paste from a tube for convenience — they’re easy to find near the fresh herbs in the produce section.
When the chicken is tender, shred it right in the slow cooker with two forks so it soaks up the sauce.
To make the spicy Korean mayo, simply whisk together mayonnaise (or a Greek yogurt substitute), additional Gochujang, and a splash of soy sauce until smooth.
Choose the rice you prefer. Cauliflower rice keeps it low-carb, while jasmine rice provides a fragrant, classic base. I often use microwave-ready pouches for convenience, but stove-top or rice cooker methods work equally well.
Divide cooked rice among six bowls or meal-prep containers, top with shredded Korean chicken, and finish with a drizzle of the spicy Korean mayo.
Drizzle your Korean Chicken Rice Bowls with some of the spicy Korean mayo and enjoy!
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If you like Korean Chicken Rice Bowls, you may also like these recipes…
Bang Bang Salmon with Cauliflower Rice
Or Caribbean Jerk Chicken Rice Bowls
Spicy Korean Chicken Sliders
Korean Chicken and Waffles
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Korean Chicken Rice Bowls
Korean Chicken Rice Bowls start with slow-cooked Korean chicken and are finished with rice (or cauliflower rice) and a spicy Korean mayo.
Main Course
Korean American
Chicken, Crock Pot, Easy, Gochujang, Korean Recipes, Rice Bowls, Slow Cooker
Ingredients
Korean Chicken Rice Bowls
-
1
onion
diced -
2
pounds
boneless, skinless chicken breasts -
1/2
cup
soy sauce -
1/3
cup
Gochujang chili paste (Asian section of grocery store) -
1 1/2
tablespoons
garlic paste or minced garlic -
1 1/2
tablespoons
ginger paste or minced ginger -
1 1/2
tablespoons
honey -
4
(8.5-ounce) bags
Uncle Ben’s Jasmine Ready Rice (or rice or cauliflower rice of choice)
Spicy Korean Mayo
-
3/4
cup
mayo (or plain Greek yogurt or blended cottage cheese) -
1 to 2
tablespoons
Gochujang chili paste -
1
tablespoon
soy sauce
Instructions
Korean Chicken Rice Bowls
-
Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.
-
Whisk together the soy sauce, Gochujang chili paste, garlic, ginger, and honey until combined. Pour over the chicken and onions.
-
Cook on low for 6 to 8 hours, until the chicken is tender.
-
Shred the chicken with two forks directly in the slow cooker.
-
Cook the rice according to package directions (ready rice heats in the microwave in about 90 seconds).
-
Divide rice between six bowls or containers, top with shredded chicken, and drizzle with the Spicy Korean Mayo.
Spicy Korean Mayo
-
Mix mayo, Gochujang, and soy sauce together in a bowl. Adjust the heat to taste and drizzle over the bowls when serving.
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