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–+ servings
Korean Chicken Rice Bowls

Savor Korean Chicken Rice Bowls for Easy Weeknight Wins

Discover the comfort of Korean Chicken Rice Bowls, a quick weeknight meal with sweet and spicy flavors, perfect for family and friends.
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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
  • 1 Onion Aromatic base for flavor; substitute with shallots for a milder taste.
  • 4 pieces Boneless, Skinless Chicken Breasts Can replace with thighs for added moisture.
  • 1/4 cup Soy Sauce Provides saltiness and depth; low-sodium version can be used.
  • 2 tablespoons Gochujang Chili Paste Key ingredient for flavor and heat.
  • 1 tablespoon Garlic Paste or Minced Garlic Fresh garlic is ideal but store-bought paste is convenient.
  • 1 tablespoon Ginger Paste or Minced Ginger Fresh ginger can be used or substitute with ground ginger.
  • 2 tablespoons Honey Sweetness to balance flavors; maple syrup is a substitute for vegans.
For the Rice
  • 4 pouches Uncle Ben's Jasmine Ready Rice Quick-cooking rice option.
For the Spicy Mayo
  • 1/2 cup Mayo Creamy base for the spicy mayo; Greek yogurt can be a healthy alternative.
  • 1 tablespoon Gochujang Chili Paste For heat and depth.
  • 1 teaspoon Soy Sauce Enhances umami flavor.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions for Korean Chicken Rice Bowls
  1. Prepare the Slow Cooker: Dice one onion and place it at the bottom of your slow cooker. Lay the chicken breasts on top, ensuring even spread.
  2. Mix the Sauce: Whisk together soy sauce, Gochujang, minced garlic, minced ginger, and honey until fully combined. Pour over chicken and onions.
  3. Slow Cook the Chicken: Cover and set to low heat for 6 to 8 hours.
  4. Shred the Chicken: Once cooked, shred the chicken in the slow cooker and mix with sauce.
  5. Prepare the Rice: Cook rice according to package directions.
  6. Assemble the Bowls: Divide cooked rice into bowls and top with shredded chicken mixture.
  7. Make the Spicy Mayo: Combine mayo, Gochujang, and soy sauce in a small bowl.
  8. Drizzle and Serve: Drizzle spicy mayo over each bowl and add fresh toppings if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Use fresh garlic and ginger for best flavor; avoid overcooking chicken to prevent dryness. Customize mayo to control heat level and experiment with rice options for variations.

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