Slow Cooker Korean Beef Noodles Recipe

Introduction

This Slow Cooker Korean Beef Noodles recipe is a comforting and flavorful dish perfect for busy days. Tender, slow-cooked beef combines with spicy, savory sauce and chewy udon noodles for a satisfying meal with minimal effort.

Ingredients

• 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)
• 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. Step 1: In the slow cooker, combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Stir well to mix all the ingredients.
2. Step 2: Place the ox cheek on top of the mixture in the slow cooker. Cover and cook on low for 8 hours until the beef is tender and easily shredded.
3. Step 3: Remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker and stir to combine.
4. Step 4: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Cook on high for an additional 25 minutes to heat through and allow the flavors to meld.
5. Step 5: Season with kosher salt and freshly cracked black pepper to taste. Sprinkle black sesame seeds on top for garnish and serve immediately.

Tips & Variations

• Substitute ox cheek with ox tail, short ribs, or chuck roast if preferred for similar rich flavor and texture.
• For extra heat, add a pinch of chili flakes or an extra tablespoon of gochujang.
• Use fresh udon noodles if available for an even more authentic texture.
• Garnish with sliced green onions or a soft-boiled egg to enhance presentation and taste.

Storage

Store leftover Korean beef noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of water or beef stock to loosen the sauce and keep the noodles moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, cuts like ox tail, short ribs, or chuck roast work well as substitutes. They offer similar tenderness and flavor when slow-cooked.

Do I need to cook the noodles before adding them to the slow cooker?

No, this recipe uses ready-to-use udon noodles, so you can add them directly to the slow cooker to heat through. If using dried noodles, cook separately before adding.

Slow Cooker Korean Beef Noodles Recipe

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This Slow Cooker Korean Beef Noodles recipe combines tender, slow-cooked beef with a rich, flavorful Korean-inspired sauce and udon noodles, creating a comforting and satisfying meal perfect for a cozy dinner.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 8 hours 25 minutes
• Total Time: 8 hours 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

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Beef and Sauce

• 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)

Noodles and Garnish

• 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: In a slow cooker, combine the finely diced onion, 2 tablespoons of 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, and 3 1/2 ounces low-sodium beef stock. Mix these ingredients well to create a flavorful base for the beef.
2. Cook the Beef: Place the 14 ounces of ox cheek on top of the sauce mixture in the slow cooker. Cook on low heat for 8 hours to allow the beef to become incredibly tender and absorb all the rich flavors.
3. Shred the Meat: After 8 hours, shred the cooked beef using two forks, then return the shredded meat back into the slow cooker to soak up the juices and sauce.
4. Finish the Dish: Add the 4 pouches of ready-to-use udon noodles and 1 to 2 tablespoons of roughly chopped fresh coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes until the noodles are hot and have absorbed some of the sauce.
5. Season and Garnish: Season the dish with kosher salt and freshly cracked black pepper to taste. Sprinkle 1 tablespoon of black sesame seeds over the top as a garnish before serving for added flavor and texture.

Notes

• If you prefer, substitute ox cheek with ox tail, short ribs, or chuck roast depending on availability.
• For enhanced flavor, you can marinate the beef in the sauce mixture for an hour before placing it in the slow cooker.
• Use low-sodium beef stock to control the saltiness of the dish.
• Ready-to-use udon noodles save time, but fresh udon or other thick wheat noodles can be used as alternatives.
• Adjust the spice level by adding more or less gochujang according to your taste preference.
• The dish can be garnished with additional fresh herbs or sliced green onions for extra freshness.

Keywords: Korean beef noodles, slow cooker beef recipe, udon noodles, gochujang, slow cooked ox cheek, Korean slow cooker meal