Gochujang Chicken Zoodles

Gochujang Chicken Zoodles

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  • 3 large zucchini trim off both edges.
  • 1 1/2 lb boneless skinless chicken thighs (or breast)
  • 1 Tbsp cooking oil
  • 1 small onion peeled and cubed
  • 3 Tbsp Korean gochujang
  • pinch of sugar
  • Salt to taste


  • 2 Tbsp Korean anchovy sauce (or to your taste) or use soy sauce if you can't find any
  • 2 Tbsp sesame oil


  • 2 stalks scallion finely chopped
  • White sesame seeds
  • Furikake optional


  • You can peel or not peel the zucchini, it's up to you. Place the zucchini in the spiralizer (I used the thin one) and spiralize the zucchini into zoodles. You may need to cut into shorter strands if it seems to be endless strands. Set aside while preparing the rest
  • Cut the chicken into bite-size, about 1-inch cube or thin strips (it's up to you)
  • Preheat a wok or large skillet with cooking oil on medium to high heat. Add in the chicken and cook until the meat turns opaque and slightly brown. About 3 minutes or so. Add in the onion and continue to cook for another 2 minutes. Add in the gochujang sauce followed by a pinch of sugar. Stir to mix everything. Have a taste and season with some salt to your taste. Garnish with chopped scallion
  • In a large mixing bowl, add in the seasonings followed by the zoodles. Toss to coat the zoodles with sauce. The amount is just approximate. Add more to your taste. 
  • Portion the zoodles out and then scoop a generous serving of gochujang chicken on the side or on top of the zoodles. Sprinkle with sesame seeds and furikake. Alternatively, you can always let everyone help themselves with the zoodles and gochujang chicken


I recommend to toss the zoodles with seasonings just right before serving, so it won't be "wet".  You can spiralize the zoodles 3-4 days ahead and they keep well in the refrigerator and just toss in seasonings whenever you ready to serve them.