Korean-Style Gochujang Chicken with Zoodles

Juicy Korean-style gochujang chicken is served over garlicky sesame zucchini noodles for a bold, savory, and low-carb twist on classic Korean flavors.

This Korean-Style Gochujang Chicken with Zucchini Noodles dish combines juicy, tender chicken marinated in a sweet, savory, and slightly spicy gochujang sauce with light, garlicky sesame zucchini noodles for a fresh and flavorful meal. The rich umami of the Korean marinade perfectly complements the crisp-tender vegetables, creating a satisfying dish that’s both low-carb and packed with bold, vibrant flavors. Finished with sesame seeds and green onions, it’s a fast, healthy dinner that feels indulgent without being heavy.

Servings

2

Prep Time

15-20 minutes
Plus marinade time

Cook Time

20-25 minutes

Total Time

35-45 minutes

For the Chicken
2 boneless, skinless chicken breasts (about 8–10 oz each)
1 tablespoon avocado oil or olive oil
Salt and black pepper, to taste

Korean BBQ Marinade/Sauce
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 ½ tablespoons brown sugar (or 1 tablespoon monk fruit sweetener for low-carb)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon gochujang (Korean chili paste) – adjust to taste
1 teaspoon toasted sesame seeds (optional)
1 green onion, finely chopped

Zucchini Noodles
2 medium zucchini, spiralized
1 teaspoon sesame oil
½ tablespoon soy sauce
1 clove garlic, minced
1 teaspoon rice vinegar
Salt and pepper to taste

Optional Garnishes
Extra sesame seeds
Sliced green onions
Fresh cilantro or basil leaves
Lime wedges

Preparation

  • Mince the garlic and grate the ginger.
  • Finely chop the green onion and set aside.
  • In a bowl, whisk together the soy sauce, sesame oil, rice vinegar, sweetener, garlic, ginger, gochujang, sesame seeds (if using), and green onion to make the marinade.
  • Reserve a small portion of the sauce for drizzling later. Add the chicken to the remaining marinade, turning to coat. Cover and refrigerate to marinate.
  • Spiralize the zucchini into noodles and pat dry with paper towels to remove excess moisture.

Cooking

  • Heat oil in a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and discard the used marinade.
  • Cook the chicken until golden brown on both sides and fully cooked through. Transfer to a plate and let rest.
  • In the same skillet, heat sesame oil over medium heat. Add the garlic and sauté briefly until fragrant.
  • Add the zucchini noodles, soy sauce, and rice vinegar. Toss gently and cook just until tender but still slightly crisp. Season lightly with salt and pepper.

Serving

  • Slice the rested chicken thinly across the grain.
  • Divide the zucchini noodles between plates and top with sliced chicken.
  • Drizzle with the reserved Korean BBQ sauce.
  • Garnish with sesame seeds, green onions, fresh herbs, or lime wedges as desired.
  • Serve immediately while warm.