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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.

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.

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