Korean Chicken Rice Bowls with Spicy Gochujang Mayo Recipe

Introduction

This Korean Chicken Rice Bowl is a flavorful and easy meal perfect for busy weeknights. Tender chicken slow-cooked in a spicy, savory sauce pairs beautifully with fluffy jasmine rice and a creamy, spicy mayo drizzle. It’s a satisfying dish with a touch of Korean-inspired heat that everyone will love.

Ingredients

• 1 onion, diced
• 2 pounds boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/3 cup Gochujang chili paste (available in the Asian section of grocery stores)
• 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 oz) bags Uncle Ben’s Jasmine Ready Rice (or rice or cauliflower rice of choice)

Spicy Korean Mayo

• 3/4 cup mayo
• 1 to 2 tablespoons Gochujang chili paste
• 1 tablespoon soy sauce

Instructions

1. Step 1: Place the diced onions in the bottom of a slow cooker, then lay the chicken breasts on top of the onions.
2. Step 2: In a bowl, whisk together the soy sauce, Gochujang chili paste, garlic, ginger, and honey until well combined. Pour this mixture evenly over the chicken and onions.
3. Step 3: Cover and cook on low for 6 to 8 hours until the chicken is tender and easily shredded.
4. Step 4: Using two forks, shred the chicken directly in the slow cooker and mix it well with the sauce and onions.
5. Step 5: Prepare the rice according to package instructions. Ready Rice typically heats in the microwave in about 90 seconds.
6. Step 6: To make the Spicy Korean Mayo, mix the mayo, Gochujang chili paste, and soy sauce together in a small bowl until smooth.
7. Step 7: Divide the cooked rice between six bowls or containers, top each with shredded Korean chicken, and drizzle with the Spicy Korean Mayo before serving.

Tips & Variations

• For a milder flavor, reduce the amount of Gochujang in the sauce and mayo. Add more if you like it extra spicy.
• Substitute jasmine rice with brown rice or cauliflower rice for a healthier or low-carb option.
• Add steamed or roasted vegetables like broccoli, carrots, or snap peas to make the meal more balanced.
• If you don’t have slow cooker time, you can cook the chicken in an oven-safe dish covered at 350°F for about 45 minutes to 1 hour until tender.

Storage

Store any leftover chicken and rice separately in airtight containers in the refrigerator for up to 4 days. The Spicy Korean Mayo can be kept in the fridge for up to one week. Reheat the chicken and rice gently in the microwave or on the stovetop, then add fresh drizzle of mayo before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can bake the chicken covered in a 350°F oven for 45 minutes to 1 hour or cook it on the stovetop in a covered pan over low heat until tender, though slow cooking gives the best flavor and texture.

What if I cannot find Gochujang chili paste?

If Gochujang is unavailable, you can substitute with a mix of miso paste and a bit of chili garlic sauce or Sriracha to mimic the spicy, savory flavor, though the taste will differ slightly.

Korean Chicken Rice Bowls with Spicy Gochujang Mayo Recipe

Print Recipe

★★★★★

4.9 from 82 reviews

This Korean Chicken Rice Bowls recipe features tender, flavorful shredded chicken cooked slowly in a savory and spicy sauce made with Gochujang chili paste, soy sauce, garlic, ginger, and honey. Served over jasmine rice and topped with a creamy, spicy Korean mayo, these bowls offer a delicious and easy-to-make meal that’s perfect for meal prep or family dinners.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Korean Chicken Rice Bowls

• 1 onion, diced
• 2 pounds boneless, skinless chicken breasts
• 1/2 cup soy sauce
• 1/3 cup Gochujang chili paste
• 1 1/2 tablespoons garlic paste or minced garlic
• 1 1/2 tablespoons ginger paste or minced ginger
• 1 1/2 tablespoons honey
• 4 bags (8.5 oz each) Uncle Ben’s Jasmine Ready Rice (or rice or cauliflower rice of choice)

Spicy Korean Mayo

• 3/4 cup mayonnaise
• 1 to 2 tablespoons Gochujang chili paste
• 1 tablespoon soy sauce

Instructions

1. Prepare the slow cooker: Place the diced onions in the bottom of the slow cooker, creating a flavorful base layer.
2. Add the chicken: Arrange the boneless, skinless chicken breasts on top of the diced onions in the slow cooker.
3. Make the sauce: In a bowl, whisk together soy sauce, Gochujang chili paste, garlic paste, ginger paste, and honey until well combined to form a spicy, savory sauce.
4. Combine and cook: Pour the sauce evenly over the chicken breasts and onions in the slow cooker. Cover and cook on low for 6 to 8 hours until the chicken is tender and easily shredded.
5. Shred the chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it with the sauce and onions for maximum flavor.
6. Cook the rice: Prepare the jasmine rice according to the package instructions. If using Uncle Ben’s Jasmine Ready Rice, microwave each bag for 90 seconds.
7. Prepare the spicy Korean mayo: In a small bowl, stir together mayonnaise, Gochujang chili paste, and soy sauce until smooth and well combined.
8. Assemble the bowls: Divide the cooked rice evenly between six bowls or meal containers. Top each portion of rice with a generous amount of shredded Korean chicken and finish by drizzling with the spicy Korean mayo.

Notes

• You can substitute cauliflower rice for a low-carb option.
• Adjust the amount of Gochujang in the spicy mayo to control the spiciness.
• Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
• Meal prep friendly and great for quick lunches or dinners.

Keywords: Korean chicken, slow cooker chicken, Gochujang chicken, Korean rice bowl, spicy chicken bowl, meal prep chicken bowl