There’s something magical about the savory aroma of ginger and garlic dancing through the kitchen. These Korean Chicken Rice Bowls bring the warmth of home-cooked comfort right into your bowl, and they’ve become a go-to for busy weeknights when you’re craving something delicious yet nourishing.
Imagine tender chicken marinated in soy sauce, paired with fluffy rice and topped with fresh veggies. This dish is like a hug in a bowl, packed with flavor but simple to whip up in about 30 minutes. It’s a weeknight dinner lifesaver using just a few pantry staples and perfect for the whole family.
I started making these bowls during the chilly evenings of 2019, eager for something cozy after long days. The first time I served them, my husband couldn’t believe how much flavor packed into each bite! I learned that a quick marination can transform everyday ingredients into something special. After years of experimenting with various recipes, this one has definitely become a cherished favorite.
Thomas Baker
Korean Chicken Rice Bowls Recipe Easy and Delicious
Enjoy this flavorful Korean Chicken Rice Bowls recipe that combines tender slow-cooked chicken with spicy and savory Korean flavors. Perfect for busy days, these bowls come together effortlessly in the crock pot and feature a creamy Spicy Korean Mayo drizzle.
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
4 8.5 oz bags Uncle Ben’s Jasmine Ready Rice (or rice or cauliflower rice of choice)
3/4 cup mayo
1 to 2 Tbsps Gochujang chili paste
1 Tbsp soy sauce
Method
Place the diced onion at the base of your slow cooker and arrange the chicken breasts on top.
In a bowl, combine soy sauce, Gochujang chili paste, garlic, ginger, and honey, whisking thoroughly until well blended, then pour this mixture over the chicken and onions.
Set the slow cooker to low and let it cook for 6 to 8 hours to develop rich flavors.
Once cooked, shred the chicken directly in the cooker using two forks for easy serving.
Prepare the rice according to the package instructions, heating it in the microwave for about 90 seconds if using Ready Rice.
Divide the cooked rice into six serving bowls, spoon the shredded Korean chicken over each, and finish by drizzling the Spicy Korean Mayo.
For the Spicy Korean Mayo, simply stir together mayo, Gochujang chili paste, and soy sauce in a bowl until smooth and creamy, then use it as a flavorful topping.
Notes
Use cauliflower rice as a low-carb alternative for a lighter meal. Store leftovers in airtight containers and reheat gently in the microwave.
Why You’ll Love This Recipe
Cozy Comfort: These Korean chicken rice bowls are the perfect way to enjoy a warm, hearty meal on chilly evenings.
Effortless Cooking: With the magic of a slow cooker, you can set it and forget it. Just whisk together the sauce, and let time work its wonders.
Flavor-Packed: The combination of soy sauce, Gochujang, garlic, and honey creates a mouthwatering taste that will have you coming back for seconds.
Family-Friendly: Everyone will love these bowls! Load them up with chicken, rice, and a drizzle of spicy mayo for a satisfying meal.
Key Ingredients and Tools
Chicken Breasts: Boneless and skinless for easy shredding and a lighter meal.
Gochujang: This Korean chili paste adds depth and a delightful kick to your dish.
Slow Cooker: A must-have for achieving tender chicken effortlessly.
Rice: Uncle Ben’s Jasmine Ready Rice makes it quick and simple, but feel free to use your favorite variety.
How It Works Step-by-Step
Start by placing diced onions at the bottom of your slow cooker.
Layer the chicken breasts on top of the onions, ensuring they’re well-distributed.
In a separate bowl, whisk together soy sauce, Gochujang, garlic, ginger, and honey until smooth. Pour this flavorful mixture over the chicken.
Set your slow cooker to low and let it work its magic for 6 to 8 hours.
Once time’s up, shred the chicken right in the slow cooker with two forksso easy!
Prepare the rice according to package directions while the chicken cools a bit.
Assemble your bowls! Scoop rice, add chicken, and drizzle with homemade Spicy Korean Mayo.
Troubleshooting Tips
Chicken Not Shredding Well: Ensure you’ve cooked it long enough. If it’s still tough, pop the lid on and let it go for another hour.
Too Spicy? Adjust the Gochujang to your taste. You can always start with a smaller amount.
Dry Chicken: If your chicken turns out a bit dry, try adding a splash of chicken broth before serving to moisten it up.
Tweaks and Variations
Make it Veggie: Add your favorite veggies like bell peppers or snap peas to the slow cooker for extra nutrition.
Different Rice: If healthy cauliflower rice is your jam, substitute it for a lighter base.
Sweetness Factor: For a sweeter touch, increase the honey by a tablespoon or two. It adds a lovely balance to the heat.
Storage Tips
Storage Method
Time
In the fridge
3-4 days
In the freezer
2-3 months
Reheat in microwave
2-3 mins, covered
Serving Suggestions
These Korean chicken rice bowls are perfect served with a side of steamed vegetables for a colorful plate.
Incorporate fresh herbs or sliced green onions for an added pop of flavor and color.
Consider adding some pickled vegetables on the side for a delightful crunch.
Expert Says
For a truly satisfying Korean chicken rice bowl, consider the balance of flavors and textures. The umami from soy sauce and the crunch of fresh vegetables complement the marinated chicken beautifully. This dish not only delights the palate but also provides essential nutrients like protein and fiber, making it a wholesome meal option.
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The Adventure of Crafting Korean Chicken Rice Bowls
Perfecting these Korean Chicken Rice Bowls was a delightful challenge that spanned several weekends. I learned the hard way that the right marinade is key, especially after one batch turned out way too salty! Now, every bite is a harmonious blend of sweet and savory that reminds me of family dinners spent around the table.
FAQs ( Korean Chicken Rice Bowls )
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless thighs work beautifully in this recipe and stay incredibly juicy. They take about the same cooking time but offer richer flavor. Just trim any excess fat before slicing.
What can I substitute for gochujang?
If you can’t find gochujang, mix 2 tablespoons sriracha with 1 tablespoon miso paste and a pinch of sugar. It won’t be identical but delivers similar heat and depth. You can also use sambal oelek with a touch of tomato paste.
How long does this meal last in the fridge?
The stir-fry keeps well for up to 4 days when stored in an airtight container. I recommend storing the rice separately if possible to maintain the best texture. Reheat gently in the microwave or on the stovetop with a splash of water.
Can I make this dish ahead for meal prep?
Yes, this is perfect for meal prep! Cook everything on Sunday and portion into containers with your favorite veggies. The flavors actually deepen overnight. Just keep sauces or toppings like sesame seeds separate until serving.
What vegetables go well with this recipe?
Steamed broccoli, sauteed bok choy, shredded carrots, and cucumber slices are all excellent choices. Kimchi adds authentic flavor and crunch. For extra color and nutrition, try edamame or snap peas on the side.
Conclusion
You’ll love how these Korean Chicken Rice Bowls turn outaromatic, tender, and oh-so-comforting! They’re a delightful blend of flavor and ease, perfect for whipping up on busy weeknights.
Feel free to get creative! Try adding bell peppers for some extra crunch or swap in cauliflower rice for a lighter twist. A little dash of sesame oil as you serve can elevate those flavors even more. A trick I learned from my aunt’s kitchenyou can save any leftovers in the fridge, making lunch a breeze!
I’d love to hear your stories! Did you grow up with a comforting bowl like this? Share your photos or memories, and don’t forget to save or share this recipe with someone you love. Happy cooking, friends; let’s make those kitchens feel like home!
