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I adore Korean and Korean-inspired food like these Slow Cooker Korean Chicken & Kimchee Bowls. Whilst my Super Saucy Korean Steak, Pepper & Broccoli Stir Fry and my Korean Prawn Rice Bowls with Sesame Pak Choi are both super speedy weeknight recipes I like to throw together at the last minute (no, seriously, I make the steak one at least a couple of evenings a month!) if I have a bit more time I like to use the slow cooker to make these super tender, slightly spicy, Korean-inspired chicken thighs, delicious served with a mountain of fluffy and aromatic Jasmine rice, some of my sesame pak choi and lots of delicious kimchee.
Living in Los Angeles with easy access to their amazing Koreatown and all the brilliant food there Korean flavours have become one of my favourite things to incorporate into recipes since returning home to England. I’ve always got a jar of kimchee in the fridge, a tub of gochujang and toasted sesame oil is one of my favourite Asian ingredients for finishing dishes.
Can I customise these Slow Cooker Korean Chicken Bowls?
Of course, any Korean or Asian-style toppings or add-ins would be delicious! If you want to go the extra mile some of my Korean Cucumber Salad would be delicious here, some Japanese Dressed Leaves, or some of my Kimchee Sauce I usually serve with barbecued steak.
Is this slow cooker Korean chicken spicy!
Yes, but it will depend on the brand of gochujang you use, because that is where the heat is coming from. I’ve written an essay on why gochujang is one of my favourite ingredients here.
This delicious Korean-style slow cooker chicken is perfect served with a mountain of fluffy and aromatic Jasmine rice, sesame pak choi and lots of kimchee.
To make the chicken, blitz together the shallot and garlic, peeled and roughly chopped, the brown sugar, sesame oil, orange juice, mirin, gochujang and soy sauce in a high powered blender or mini chopper to create a smooth paste. Combine with the chicken thighs in the slow cooker and cook for 2 hours on high, or 4 hours on low until the chicken is tender.
Cook the Jasmine rice for 12-15 minutes in a pan of boiling water over a high heat. Meanwhile, blanch the pak choi for the sesame pak choi and thinly slice the spring onions.
To assemble the bowls, divide the chicken and some of the cooking liquid over the jasmine rice, and serve the sesame pak choi and a generous amount of kimchee alongside. Sprinkle the spring onion – topped, tailed and thinly sliced – over the chicken and serve immediately.
Notes
In the recipe I’ve linked to above for my sesame pak choi I’ve used black sesame seeds. If you prefer and for extra flavour – as I have done here – substitute furikake instead.
I'm a food writer living in the English Countryside. Welcome to my online diary where I share easy, weeknight recipes, foodie travel diaries and some of the best places I've eaten out recently.
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