Korean Chicken Rice Bowls with Spicy Gochujang Mayo Recipe
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.
- 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
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
- Prepare the slow cooker: Place the diced onions in the bottom of the slow cooker, creating a flavorful base layer.
- Add the chicken: Arrange the boneless, skinless chicken breasts on top of the diced onions in the slow cooker.
- 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.
- 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.
- Shred the chicken: Using two forks, shred the chicken directly in the slow cooker, mixing it with the sauce and onions for maximum flavor.
- 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.
- Prepare the spicy Korean mayo: In a small bowl, stir together mayonnaise, Gochujang chili paste, and soy sauce until smooth and well combined.
- 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
