Korean-Style Gochujang Chicken with Zoodles

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

This Korean BBQ Chicken with Zucchini Noodles 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 BBQ 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

Ingredients

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 (low-sodium preferred)
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

Instructions

Marinate the Chicken
In a bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar (or sweetener), garlic, ginger, and gochujang. Reserve 2 tablespoons of the sauce for drizzling later. Add chicken breasts to the remaining marinade, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Cook the Chicken
Heat 1 tablespoon oil in a large skillet or grill pan over medium-high heat. Remove chicken from the marinade (discard used marinade). Cook chicken for 6–7 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate, cover loosely with foil, and let rest for 5 minutes.

Prepare the Zucchini Noodles
While the chicken rests, heat sesame oil in the same skillet over medium heat. Add minced garlic and sauté about 30 seconds until fragrant. Add the spiralized zucchini, soy sauce, and rice vinegar. Toss and cook for 2–3 minutes, just until tender but still slightly crisp. Season lightly with salt and pepper.

Assemble & Serve
Slice the rested chicken breasts thinly across the grain. Divide zucchini noodles between two plates. Top with sliced chicken. Drizzle with the reserved BBQ sauce. Garnish with sesame seeds, green onions, and optional herbs.