The aroma of slow-cooked chicken wafting through my kitchen transports me to the bustling streets of Seoul, where food is not just a meal but a celebration. Today, I’m excited to share my Easy Korean Chicken Rice Bowls, a delightful twist on a beloved dish that can effortlessly fit into any busy schedule. With tender chicken simmered in a spicy Gochujang sauce, this recipe not only delivers on flavor but also offers the convenience of being a perfect weeknight meal. Plus, it’s surprisingly easy to prepare, freeing you from the clutches of takeout. Imagine bundling this satisfying, wholesome dinner atop your choice of rice, drizzled with a creamy Spicy Korean Mayo—it’s a cozy comfort everyone can enjoy! Are you ready to transform ordinary nights into something extraordinary?

Why are these Korean Chicken Bowls a must-try?

Simplicity Meets Flavor: This recipe offers effortless preparation, allowing you to set it and forget it. Just toss the ingredients into your slow cooker and let the magic happen!

Spicy and Sweet Harmony: The Gochujang-infused sauce strikes the perfect balance between heat and sweetness, creating an irresistible flavor profile.

Versatile Delight: You can customize these bowls with different proteins like tofu or swap in cauliflower rice, making it suitable for various dietary preferences.

Crowd-Pleasing Meal: Whether you’re serving family or hosting friends, these bowls make for a fun and interactive dining experience—everyone can build their perfect meal!

Quick Weeknight Solution: With minimal hands-on time, it’s especially ideal for busy evenings when you crave homemade taste without the hassle. Enjoy a comforting, hearty meal that brings the flavors of Korea right to your kitchen!

Korean Chicken Rice Bowl Ingredients

For the Chicken
• Boneless, Skinless Chicken Breasts – The main protein source that helps create a hearty and satisfying meal; can substitute with thighs for added juiciness.
• Gochujang Chilli Paste – This key ingredient provides the essential flavor and spice; if you can’t find it, Sriracha can serve as an alternative.
• Soy Sauce – Adds umami and saltiness; opt for low-sodium soy sauce for a healthier choice.
• Onion – Acts as a flavor base, enhancing aroma; use yellow or white onions for best results.
• Garlic Paste or Minced Garlic – Deepens the overall flavor profile; garlic powder can work if fresh isn’t available.
• Ginger Paste or Minced Ginger – Brings warmth and spice; you can also substitute with ground ginger if needed.
• Honey – Balances the spicy notes with sweetness; maple syrup or agave nectar can work for a vegan option.
For the Rice
• Uncle Ben’s Jasmine Ready Rice (or rice of choice) – A quick and easy base for your bowl; feel free to use any rice or cauliflower rice as a substitute.
For the Spicy Mayo
• Mayo – Provides a creamy texture for your dressing; vegan mayo is a great alternative for plant-based diets.
• Additional Gochujang Chili Paste for Mayo – Enhances the spiciness; adjust this based on your heat preference.
• Soy Sauce for Mayo – Boosts the umami flavor in the dressing, making it irresistibly tasty.

Step‑by‑Step Instructions for Easy Korean Chicken Rice Bowls with Spicy Mayo

Step 1: Prepare the Slow Cooker
Start by dicing one onion and placing it evenly across the bottom of your slow cooker. Layer the boneless, skinless chicken breasts on top, ensuring they cover the onions completely. This will create a flavorful cooking base while the chicken simmers, infusing the dish with rich aromas.

Step 2: Mix the Sauce
In a mixing bowl, whisk together soy sauce, Gochujang, garlic paste, ginger paste, and honey until well blended. The mixture should have a thick consistency and a bright red hue from the Gochujang. Pour this savory sauce over the chicken and onions in the slow cooker, ensuring each piece of chicken is nicely coated.

Step 3: Slow Cook the Chicken
Cover the slow cooker and set it to cook on low for 6 to 8 hours. As it cooks, the chicken will become tender and infuse with all the delicious flavors from the Gochujang sauce. Check occasionally for an aromatic smell and when the chicken easily shreds with a fork, indicating it’s perfectly done.

Step 4: Shred the Chicken
Once the cooking time elapses, carefully remove the lid and use two forks to shred the chicken directly in the slow cooker. The chicken should pull apart effortlessly. Stir it back into the sauce, allowing the shredded chicken to soak up even more flavor from the Gochujang sauce.

Step 5: Prepare the Rice
While the chicken is shredding, prepare your rice according to the package instructions, which for Uncle Ben’s Jasmine Ready Rice should take just about 90 seconds in the microwave. Fluff the rice after heating, ensuring it’s nice and warm, ready to serve as the base for your chicken topping.

Step 6: Assemble the Rice Bowls
Divide the cooked rice into six serving bowls. Generously spoon the shredded Korean chicken on top of the rice, allowing the delicious sauce to add moisture. Each bowl should have a vibrant presentation, with the rice and chicken layered beautifully together for a delightful meal.

Step 7: Make the Spicy Mayo
In a separate bowl, combine mayo, additional Gochujang, and soy sauce. Whisk until creamy and well blended, adjusting the amount of Gochujang based on your spice preference. This Spicy Korean Mayo will add a creamy, zesty finishing touch to your delightful Korean Chicken Rice Bowls.

Step 8: Serve and Enjoy
Drizzle the Spicy Korean Mayo generously over each assembled rice bowl. For added flavor and presentation, consider garnishing with sliced green onions or toasted sesame seeds. Your Easy Korean Chicken Rice Bowls are now ready to enjoy, bursting with flavors and warmth from your kitchen!

Korean Chicken Rice Bowls Variations & Substitutions

Feel free to let your creativity shine by customizing these delicious bowls to suit your taste!

Tofu Substitute: Swap out chicken for tofu for a hearty vegetarian option; press and marinate it to absorb flavor.
Quinoa Twist: Replace rice with quinoa for a protein-rich base; it adds a nutty taste that perfectly complements the dish.
Spice Level: Adjust the Gochujang quantity based on your spice preference, starting lower and increasing until it suits your palate.
Cauliflower Rice: For a low-carb option, serve over cauliflower rice. It’s light and absorbs the sauce beautifully.
Garnish More: Enhance flavors by adding slices of green onions or sesame seeds as a delightful finishing touch.
Fruit Fusion: Incorporate pineapple chunks for a sweet contrast to the spicy chicken; it creates a refreshing and tropical vibe.
Sweetening Alternative: If you prefer a different sweetness, use maple syrup or agave nectar instead of honey for a vegan-friendly option.
Umami Boost: Add a splash of rice vinegar or mirin to elevate the umami flavor, causing a delightful tang to balance the sweetness.

These options not only provide exciting twists on the classic but also keep it fresh and newly enjoyable every time! If you want to learn more about other great meal ideas, check out our guide on making easy weeknight dinners.

Expert Tips for Easy Korean Chicken Rice Bowls

• Chicken Choice: Opt for boneless, skinless thighs instead of breasts for a juicier result. Thighs hold up well in slow cooking and remain tender.

• Adjust Spice: Start with a smaller amount of Gochujang in the sauce to gauge heat levels, especially if you’re new to spicy flavors. You can always add more!

• Check on Cooking: Ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Invest in a meat thermometer for precision.

• Sauce Thickness: If the sauce is too runny post-cooking, remove some liquid and reduce it on the stove for a thicker consistency.

• Leftover Magic: Store any leftovers in airtight containers and enjoy them as a hearty lunch! Just reheat and savor the robust flavors of this easy Korean chicken dish.

• Rice Options: Experiment with different rice types or even cauliflower rice if you’re looking for a low-carb alternative while enjoying this comforting meal!

What to Serve with Easy Korean Chicken Rice Bowls?

Imagine a table laden with vibrant colors and tantalizing aromas, bringing your family together for a delightful meal experience.

Steamed Broccoli: The crisp-tender texture of broccoli adds a nice crunch and nutritional boost, making it a perfect green companion to your bowls.
Pickled Vegetables: The tangy, slightly sweet bite of pickled radishes or carrots will cut through the richness of the dish, offering a refreshing contrast.
Sesame Cucumber Salad: A crunchy salad made with slices of cucumber tossed in sesame oil, soy sauce, and a sprinkle of sesame seeds; it’s light and incredibly refreshing.
Spicy Korean Tofu: If you’re looking for an extra protein option, this marinated tofu is rich in flavor and complements the Gochujang sauce without overpowering it.
Cauliflower Rice: For a low-carb alternative, serve your chicken over cauliflower rice, providing a nice light base to soak up the delicious sauce.
Cold Noodle Salad: The chilled noodles tossed with sesame dressing and veggies add an exciting textural element, creating a balanced meal.
Lychee or Mango Sorbet: End on a sweet note with a fruity sorbet; the refreshing flavors will cleanse your palate and round off the meal perfectly.
Sojito Drink: A twist on a classic mojito with soju and mint will enhance your dining experience with its lightness while offering a fun twist!

How to Store and Freeze Korean Chicken Rice Bowls

Fridge: Store the Korean Chicken Rice Bowls in airtight containers for up to 4 days. Make sure to let them cool to room temperature before sealing to prevent condensation.

Freezer: For longer storage, freeze the chicken and rice separately in airtight containers for up to 3 months. Allow to cool completely before freezing.

Reheating: When ready to enjoy, thaw overnight in the fridge. Reheat chicken and rice together in the microwave, stirring occasionally, until heated through.

Leftovers: Any leftover Spicy Korean Mayo can be kept in the fridge for up to 7 days in a sealed container, enhancing the flavor of your next meal!

Make Ahead Options

These Easy Korean Chicken Rice Bowls are perfect for meal prep enthusiasts! You can cook the chicken in advance, shredding it and storing it in an airtight container in the refrigerator for up to 3 days. To maintain quality, ensure you allow it to cool completely before refrigerating. Additionally, you can prepare the Spicy Korean Mayo ahead of time and store it in the fridge for up to 2 days. When you’re ready to serve, simply reheat the chicken in a slow cooker or microwave it gently, prepare your rice, and assemble the bowls for a quick, satisfying weeknight meal that doesn’t skimp on flavor!

Korean Chicken Rice Bowls Recipe FAQs

How do I choose the right chicken for this recipe?
Absolutely! For the best results, I recommend using boneless, skinless chicken breasts for a leaner option, or chicken thighs if you prefer a juicier bite. Thighs hold up wonderfully in the slow cooker, giving you a moist and flavorful dish!

How should I store the leftovers?
After enjoying your Korean Chicken Rice Bowls, store them in airtight containers for up to 4 days in the fridge. Make sure everything cools down to room temperature before sealing, which helps to avoid any unwanted condensation that may make your dish soggy.

Can I freeze the Korean Chicken Rice Bowls?
Yes, you can! To freeze, separate the chicken and rice into airtight containers. They’ll stay fresh for up to 3 months. Remember to allow them to cool completely before freezing to maintain texture. When you’re ready for a meal, thaw them overnight in the fridge, then reheat in the microwave for a quick dinner!

What should I do if the sauce is too runny after cooking?
Very! If your sauce seems thin, don’t worry! Simply remove some liquid from the slow cooker and transfer it to a saucepan. Let it simmer on low heat for about 5 to 10 minutes until it thickens to your liking. This way, you’ll have a perfectly saucy meal to drizzle over your rice!

Are there any dietary considerations for this recipe?
Definitely! This recipe can easily be made gluten-free by using tamari instead of soy sauce and vegan by substituting honey with maple syrup. The Spicy Korean Mayo can also be made vegan by opting for a plant-based mayo. Always check ingredient labels to ensure they meet your dietary needs.

Can I make this recipe spicier?
Absolutely! If you’re looking for a little extra kick, try adding more Gochujang to the sauce or sprinkle some red pepper flakes on top of the finished bowls. You can also experiment with spicy kimchi as a topping for even more flavor!