Korean Chicken Rice Bowls
Korean Chicken Rice Bowls are so flavorful, so unique, and actually a very simple recipe to prepare.
I have made this Korean chicken in the slow cooker/ Crock Pot a few times now, and used it in different ways.
This time around we are going super simple and serving it over some rice (or cauliflower rice).
Why have I been making it so much you may wonder, well…this stuff is freaking amazing!
The special ingredient here is Gochujang chili paste, and it can be easily found in the Asian section of the grocery store.
You’ll have plenty left after making this dish, so might I suggest also making Grilled Korean Chicken and Korean Steak Kabobs đŸ™‚
Oh, also Korean Pork Lettuce Wraps!
How to make Korean Chicken Rice Bowls
To make the Korean chicken simply place a few chicken breasts in your slow cooker.
Then whisk together the Gochujang chili paste, soy sauce, ginger, garlic, honey, and sesame oil.
Pour that over the chicken and turn it on low for 6 to 8 hours.
I cheat a little and buy the ginger and garlic pastes that come in a tube.
So easy to use and can be found by the herbs in the produce section of the store.
Shred the chicken with two forks right in the slow cooker/ Crock Pot.
For the spicy Korean mayo that will be drizzled over top of these rice bowls, whisk together mayo, more Gochujang chili paste, and soy sauce.
You’ll have a few different rice options to make your bowls perfectly perfect for you.
Cauliflower rice would be the low carb option.
Making your rice of choice either on the stove or rice cooker would be a great choice.
I, however, went with the lazy option and used Uncle Ben’s Ready Rice that cooks in a pouch the microwave.
The Jasmine rice is my personal favorite đŸ™‚
Whatever rice you choose, just divide the rice up between six bowls (or containers if meal prepping these) and pile the chicken over top.
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
Bang Bang Shrimp Rice Bowls
Korean Chicken and Waffles
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And join my Grilling and Smoking Facebook Group!
Korean Chicken Rice Bowls
Korean Chicken Rice Bowls start out with Korean chicken in the slow cooker and can be served over rice or cauliflower rice and a Spicy Korean Mayo!
Ingredients
Korean Chicken Rice Bowls
- 1 onion diced
- 1 1/2 pounds boneless, skinless chicken breasts
- 2/3 cup soy sauce
- 1/3 cup Gochujang chili paste (Asian section of grocery store)
- 1 1/2 Tbsps garlic paste or minced garlic
- 1 1/2 Tbsps ginger paste or minced ginger
- 1 1/2 Tbsps honey
- 1 Tbsp sesame oil or vegetable oil
- 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 Tbsps Gochujang chili paste
- 1 Tbsp soy sauce
Instructions
Korean Chicken Rice Bowls
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Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.
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Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions.
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Turn the slow cooker on low for 6 to 8 hours.
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Shred with two forks right in the slow cooker.
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Cook the rice according to package directions (the Ready Rice cooks in 90 seconds in the microwave).
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Divide the rice up between six bowls or containers, top each rice bowl with some Korean chicken and drizzle with Spicy Korean Mayo.
Spicy Korean Mayo
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Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Rice Bowls.
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