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Slow Cooker Korean Bibimbap Chicken with Gochujang Glaze

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Calories: 777
Ingredients Method Notes

Ingredients
  

  • 4 pcs bone‑in chicken thighs
  • 1 cup gochujang
  • 0.25 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1 cup sliced carrots
  • 1 cup sliced zucchini
  • 1 cup sliced mushrooms
  • 1 cup diced onion
  • 1 cup spinach
  • 1 cup bean sprouts
  • 4 cups cooked rice
  • 2 pcs fried eggs
  • 1 tbsp toasted sesame seeds

Method
 

  1. In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to make the glaze.
  2. Place the bone‑in chicken thighs at the bottom of the slow cooker and pour the glaze over them, ensuring each piece is coated.
  3. Layer sliced carrots, zucchini, mushrooms, diced onion, spinach, and bean sprouts on top of the chicken.
  4. Cover and set the slow cooker to low. Cook for 8 hours.
  5. About 15 minutes before serving, remove the chicken from the pot, shred it with two forks, and return the shredded meat to the pot to soak up the remaining glaze.
  6. Serve the chicken and vegetables over a bed of cooked rice, top with a fried egg, drizzle any leftover glaze, and sprinkle toasted sesame seeds.
  7. Use a meat thermometer to verify the chicken has reached a safe internal temperature before serving.

Notes

I always fold in a tablespoon of toasted sesame seeds after shredding the chicken for a subtle crunch, and I let the glaze sit with the chicken for about 15 minutes before adding the veggies to deepen the flavor.