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Slow Cooker Korean Beef Noodles Recipe

ByOlivia

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The Comfort of Slow Cooker Korean Beef Noodles Recipe

There’s something deeply rewarding about settling in for a meal that’s been slow-cooked to tender, flavorful perfection—and that’s exactly what you get with this Slow Cooker Korean Beef Noodles Recipe. I love how the rich, aromatic sauce slowly infuses the beef, transforming cuts like ox cheek into velvety morsels that melt in your mouth. Over the hours, your home fills with cozy, slightly spicy notes that hint at the delicious dinner ahead.

What I appreciate most is how effortless it feels. You layer ingredients in the crockpot, leave it to work its magic all day, and come back to a dish that’s deeply comforting but feels like you really “made something.” You’ll notice the lightly crisp sesame seeds on top and the fresh coriander bringing a vibrant contrast to the golden beef and glossy noodles—a balance that keeps every bite interesting.

If you’ve been searching for a go-to recipe that combines tender Korean-inspired beef with satisfying noodles—a recipe you can trust again and again—this one won’t disappoint.

🔥

What Makes It Irresistible

  • Layered flavor: Comforting, rich, and beautifully balanced.
  • Easy method: Steps designed for any skill level.
  • Adaptable: Works with pantry swaps and seasonal twists.
  • Prep-friendly: Can be made ahead without losing quality.

Ingredient Guide

Flat lay of a large peeled and finely diced white onion, a small white ceramic bowl with bright red gochujang paste, a small white bowl holding dark brown soy sauce, a small white bowl with clear pale rice vinegar, a small white bowl filled with light packed brown sugar, a small white bowl containing golden garlic-ginger paste, a small white bowl with deep red tomato paste, a small white bowl of dark beef stock, a raw piece of well-marbled ox cheek beef, four bundles of fresh pale udon noodles, a small handful of bright green roughly chopped fresh coriander leaves, and a small white bowl with black sesame seeds, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354639359234015250 — Slow Cooker Korean Beef Noodles, Korean Beef Noodle Recipe, Easy Korean Beef Dish, Crockpot Korean Beef, Flavorful Asian Noodles
  • Ox cheek (14 oz): This cut brings hearty, gelatinous richness—perfect for slow cooking. If unavailable, short ribs or chuck roast work beautifully too.
  • Gochujang (2 tbsp): Korean chili paste that delivers a sweet-heat punch—essential for authentic flavor.
  • Dark soy sauce (2 tbsp): Adds deep savoriness and color; use low-sodium if you want more control over salt.
  • Rice vinegar (2 tbsp): Balances richness with a mild, tangy brightness.
  • Light brown sugar (1 tbsp): Brings a subtle caramel sweetness that rounds out the heat and acidity.
  • Garlic ginger paste (1 tbsp): Fresh aromatics in a convenient form—feel free to use minced fresh if preferred.
  • Tomato paste (1 tbsp): Gives umami depth and a slight tang, enhancing the sauce’s complexity.
  • Beef stock (3 ½ oz, low sodium): Keeps things moist while adding a rich, savory base.
  • Onion (1 large, diced): Breaks down into sweetness, softening the overall texture.
  • Udon noodles (4 pouches, ready-to-use): Thick, chewy noodles soak up the sauce perfectly.
  • Fresh coriander (1-2 tbsp, chopped): Adds a fresh herbal lift just before serving.
  • Black sesame seeds (1 tbsp): Toasted for subtle nuttiness and a lovely crunch garnish.
  • Kosher salt & freshly cracked black pepper: Season thoughtfully to taste at the end.

Prep Before You Begin

Take about 15 minutes for prep, which mostly means gathering ingredients and finely dicing that large onion. Having everything ready and measured will make assembling the Slow Cooker Korean Beef Noodles Recipe super smooth. No oven here—the magic unfolds gently in the slow cooker over the better part of the day. Set your slow cooker to low and plan for around 8 hours, so you can walk away and come back to truly tender, flavor-packed beef.

🧂

Tools & Setup

Here’s what you’ll want on hand so your Slow Cooker Korean Beef Noodles Recipe comes together smoothly—plus optional extras that make the process even easier.

How to Make Slow Cooker Korean Beef Noodles Recipe

  1. Combine the aromatics and sauces: In your slow cooker, toss the finely diced onion with gochujang, dark soy sauce, rice vinegar, packed brown sugar, garlic-ginger paste, and tomato paste. Pour in the beef stock. Stir gently to create a deeply fragrant, glossy base that will cradle the beef.
  2. Add the beef: Nestle your ox cheek right on top of the mixture. You’ll notice how it starts soaking up the sauce juices even before cooking begins—this is the start of building that luscious texture.
  3. Cook low and slow: Set your slow cooker to LOW and let everything mingle for 8 hours. The beef will become tender enough to shred easily, soaking up flavors and turning the sauce golden and silky.
🚀

Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Slow Cooker Korean Beef Noodles Recipe turns out reliably amazing.

  1. Shred the beef: Once tender, remove the beef from the slow cooker and use two forks to gently shred it. Return it to soak in the sauce—this step ensures every strand is juicy and coated.
  2. Add the udon noodles and coriander: Stir in the ready-to-use udon noodle pouches and the fresh coriander. Turn the slow cooker to HIGH and let it cook for about 25 minutes. The noodles will absorb some sauce, become tender yet pleasantly chewy.
  3. Season and garnish: Taste and season with kosher salt and freshly cracked black pepper. Sprinkle black sesame seeds on top for a subtle crunch and a toasty finish. Serve straight from the slow cooker—comfort guaranteed.

Creative Variations for Slow Cooker Korean Beef Noodles Recipe

Slow Cooker Korean Beef Noodles Recipe - Article Image 2 — Slow Cooker Korean Beef Noodles, Korean Beef Noodle Recipe, Easy Korean Beef Dish, Crockpot Korean Beef, Flavorful Asian Noodles
  • Swap ox cheek for short ribs or chuck roast if you prefer a different texture or budget.
  • Add sliced shiitake mushrooms during the last hour for an earthy, umami boost.
  • For a veggie-packed twist, stir in baby bok choy or spinach in the last 10 minutes of cooking.
  • Use rice noodles instead of udon for a lighter, springy bite.
  • Top with a soft-boiled egg and sliced scallions to turn it into a heartier bowl.
  • Mix in a spoonful of toasted sesame oil just before serving for an aromatic lift.

Storage, Freezing & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 3 days. The flavors deepen overnight.
  • Freeze: Freeze cooked beef and sauce separately from noodles for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheat: Gently warm on the stovetop or in the microwave, adding a splash of beef stock or water if the noodles have absorbed too much sauce.
  • Avoid reheating noodles multiple times to keep them from turning mushy.

Slow Cooker Korean Beef Noodles Recipe FAQs

  • Can I use a different cut of beef? Absolutely. Chuck roast, short ribs, or even oxtail make excellent substitutes—just adjust cooking times for tenderness.
  • Is gochujang spicy? It has a gentle, layered heat balanced by sweetness and umami. If you want milder, start with 1 tablespoon and adjust to taste.
  • Can I prepare this ahead? Yes! You can cook the beef a day ahead, refrigerate, then add noodles and finish on the day you plan to serve.
  • What if I don’t have a slow cooker? Use a heavy pot or Dutch oven and braise the beef on low heat for 3-4 hours until tender, stirring occasionally.
  • How do I keep the noodles from sticking? Toss cooked noodles with a little sesame oil before adding or stir them gently once added to the sauce.
The image shows a white bowl filled with three main layers. The bottom layer has curly, yellow noodles that look soft and cooked. Above the noodles, there are small pieces of orange vegetables mixed in. The top layer is a generous amount of dark brown meat slices coated in a shiny sauce. The meat is garnished with chopped bright green onions and a sprinkle of white sesame seeds. The bowl sits on a dark cloth over a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 — Slow Cooker Korean Beef Noodles, Korean Beef Noodle Recipe, Easy Korean Beef Dish, Crockpot Korean Beef, Flavorful Asian Noodles
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Slow Cooker Korean Beef Noodles Recipe

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4.8 from 68 reviews

This Slow Cooker Korean Beef Noodles recipe features tender, flavorful ox cheek simmered in a rich, spicy sauce with gochujang, soy, and garlic-ginger paste. Perfectly paired with ready-to-use udon noodles, fresh coriander, and black sesame seeds, this comforting dish is ideal for an effortless, hearty meal prepared mostly in the slow cooker.

  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 25 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean

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: 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 to mix all the flavorful ingredients well.
  2. Cook the Beef: Place the ox cheek on top of the sauce mixture in the slow cooker. Cover and cook on the LOW setting for 8 hours until the beef is tender and easily shredded with a fork.
  3. Shred the Meat: Remove the cooked beef from the slow cooker and shred it into bite-sized pieces. Return the shredded beef to the slow cooker, stirring it into the sauce to meld the flavors.
  4. Finish the Dish: Add the ready-to-use udon noodles and roughly chopped fresh coriander into the slow cooker. Set the cooker to HIGH and cook for an additional 25 minutes to heat the noodles through and allow flavors to combine.
  5. Season and Serve: Taste and season with kosher salt and freshly cracked black pepper as desired. Garnish with black sesame seeds just before serving for a delightful crunch and visual appeal. Serve hot and enjoy your comforting Korean beef noodles.

Notes

  • You can substitute ox cheek with ox tail, short ribs, or chuck roast if preferred.
  • Ready-to-use udon noodles save time—fresh or frozen can be used but adjust cooking time accordingly.
  • If you like more heat, add extra gochujang or a dash of chili flakes.
  • Leftovers reheat well and make great next-day meals.

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