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

Preparing the Korean BBQ Marinade

  • In a bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1½ tablespoons brown sugar (or 1 tablespoon monk fruit sweetener for low-carb), 2 cloves minced garlic, 1 teaspoon grated fresh ginger, and 1 tablespoon gochujang (adjust to taste) until well combined.
  • Stir in 1 teaspoon toasted sesame seeds (optional) and 1 finely chopped green onion.

Marinating the Chicken

  • Season 2 boneless, skinless chicken breasts (about 8–10 oz each) lightly with salt and black pepper to taste, then coat them in the prepared marinade.
  • Let the chicken marinate for at least 20–30 minutes (or longer in the refrigerator for deeper flavor), turning occasionally to ensure even coverage.

Cooking the Chicken

  • Heat 1 tablespoon avocado oil or olive oil in a skillet over medium-high heat.
  • Remove the chicken from the marinade (reserving the marinade) and cook for about 5–6 minutes per side until nicely caramelized and fully cooked through.
  • Pour the reserved marinade into the pan during the last few minutes of cooking, allowing it to simmer and thicken slightly into a glaze that coats the chicken.
  • Remove from heat and let the chicken rest briefly before slicing.

Preparing the Zucchini Noodles

  • In a separate skillet, heat 1 teaspoon sesame oil over medium heat.
  • Add 2 medium zucchini (spiralized) and cook for about 2–3 minutes, tossing gently so they soften slightly but still retain some bite.
  • Stir in ½ tablespoon soy sauce, 1 clove minced garlic, and 1 teaspoon rice vinegar, then season with salt and pepper to taste.
  • Cook for another 1 minute until everything is lightly coated and fragrant.

Assembling and Serving

  • Divide the zucchini noodles between plates and top with the sliced Korean BBQ chicken.
  • Spoon any remaining sauce from the pan over the chicken for extra flavor.
  • Garnish with extra sesame seeds, sliced green onions, and optional fresh cilantro or basil leaves.
  • Serve with lime wedges on the side for a bright finish.

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