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Slow Cooker Korean Beef Noodles Recipe

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4.6 from 96 reviews

Slow Cooker Korean Beef Noodles is a flavorful and comforting dish featuring tender ox cheek slow-cooked in a rich, spicy gochujang sauce. This recipe combines the deep umami flavors of dark soy, garlic-ginger paste, and beef stock with the sweet tang of rice vinegar and brown sugar, served over ready-to-use udon noodles and garnished with fresh coriander and black sesame seeds. Perfect for an easy, hands-off meal that delivers a satisfying Korean-inspired experience.

Ingredients

For the Beef:

  • 1 large onion, finely diced
  • 2 tablespoons gochujang
  • 2 tablespoons dark soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon garlic ginger paste
  • 1 tablespoon tomato paste
  • 3 1/2 ounces low-sodium beef stock
  • 14 ounces ox cheek (or substitute ox tail, short ribs, or chuck roast)

For Serving:

  • 4 pouches ready-to-use udon noodles
  • 1 to 2 tablespoons fresh coriander, roughly chopped
  • 1 tablespoon black sesame seeds, for garnish
  • Kosher salt and freshly cracked black pepper, to taste

Instructions

  1. Prepare the Beef: Combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, packed light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock in the slow cooker. Stir well to blend all the flavors together evenly.
  2. Cook the Beef: Place the 14-ounce ox cheek on top of the sauce mixture in the slow cooker. Cover and cook on the low setting for 8 hours, allowing the meat to become tender and infused with all the rich flavors. Once cooked, shred the meat using two forks and then return the shredded beef to the slow cooker, mixing it into the sauce thoroughly.
  3. Finish the Dish: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes to warm the noodles through and meld the flavors. Season to taste with kosher salt and freshly cracked black pepper. Garnish with black sesame seeds before serving for added texture and a nutty finish.

Notes

  • This recipe works well with alternative cuts of beef such as ox tail, short ribs, or chuck roast if ox cheek is unavailable.
  • Ready-to-use udon noodles save time and prevent overcooking; however, if using dried noodles, soak or boil them separately before adding to the slow cooker.
  • Adjust the level of gochujang according to your preferred spice tolerance.
  • For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://mealsbykate.com/slow-cooker-korean-beef-noodles-recipe/