Description
This Slow Cooker Korean Beef Noodles recipe delivers tender, flavorful ox cheek beef simmered with traditional Korean ingredients like gochujang, soy sauce, and garlic ginger paste. Cooked low and slow for 8 hours, the beef becomes melt-in-your-mouth tender and is combined with udon noodles and fresh coriander for a comforting, easy-to-make meal with authentic Korean flavors.
Ingredients
Scale
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
- Prepare the Beef: Finely dice the onion and gather all the sauce ingredients including gochujang, soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and beef stock.
- Combine Ingredients in Slow Cooker: Place the diced onion and all the sauce ingredients into the slow cooker and stir gently to combine.
- Add Beef: Lay the ox cheek on top of the sauce mixture in the slow cooker.
- Cook the Beef: Cover and cook on low heat for 8 hours until the beef is very tender and easy to shred.
- Shred and Return Beef: Remove the beef from the slow cooker, shred it using two forks, and return the shredded beef to the slow cooker, mixing it into the sauce.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped coriander to the slow cooker, then cook on high for 25 minutes to heat the noodles through and blend flavors.
- Season and Garnish: Season the dish with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving.
Notes
- If ox cheek is unavailable, substitute with ox tail, short ribs, or chuck roast for similar rich flavor and texture.
- Ready-to-use udon noodles save time and can be substituted with fresh or frozen udon noodles if preferred.
- Adjust the amount of gochujang depending on your spice tolerance; add less for milder heat.
- The dish can be served with steamed greens or kimchi for a fuller meal.
- Use low-sodium beef stock to control the saltiness of the dish.
