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 beef slowly simmers in a spicy, savory sauce, served over soft udon noodles for a delicious 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 thoroughly.
2. Step 2: Place the ox cheek on top of the mixture. Cover and cook on low heat for 8 hours until the beef is very tender.
3. Step 3: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir to combine with the sauce.
4. Step 4: Add the ready-to-use udon noodles and chopped fresh coriander to the slow cooker. Cook on high for 25 minutes to warm the noodles through and allow flavors to meld.
5. Step 5: Season the beef and noodles with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving.

Tips & Variations

• For a richer flavor, substitute ox cheek with short ribs or chuck roast.
• If you like extra heat, add an additional tablespoon of gochujang or a pinch of red chili flakes.
• Fresh coriander can be swapped with green onions for a different but complementary flavor.
• Use homemade beef stock for a deeper, more robust sauce.

Storage

Store leftover Korean beef noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of beef stock or water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, ox cheek is ideal for slow cooking, but you can substitute with ox tail, short ribs, or chuck roast. Choose a cut suitable for braising to ensure tender results.

Are the noodles added raw or pre-cooked?

The recipe uses ready-to-use udon noodles, which are pre-cooked and only need warming through in the slow cooker during the last 25 minutes of cooking.

Slow Cooker Korean Beef Noodles Recipe

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★★★★★

4.8 from 93 reviews

This Slow Cooker Korean Beef Noodles recipe features tender, flavorful ox cheek slowly braised in a rich, spicy sauce made with gochujang, soy sauce, and aromatic garlic-ginger paste. The dish is finished with ready-to-use udon noodles and fresh coriander, garnished with black sesame seeds, creating a comforting and satisfying meal perfect for any day.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 8 hours 25 minutes
• Total Time: 8 hours 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

For the Sauce and 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 the 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: Begin by finely dicing the large onion. This will create a flavor base in the slow cooker that infuses the beef throughout the long cooking process.
2. Mix Sauce Ingredients: In the slow cooker, combine the diced onion, 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, and 3 1/2 ounces low-sodium beef stock. Stir well to mix all the ingredients and create a rich, flavorful sauce.
3. Add the Beef: Place the 14 ounces of ox cheek on top of the sauce mixture in the slow cooker. Ensure the beef is partially submerged in the sauce to absorb maximum flavor during cooking.
4. Cook the Beef: Set the slow cooker to low heat and cook the beef for 8 hours. This slow cooking method will break down the collagen in the ox cheek, making it tender and juicy.
5. Shred the Meat: After 8 hours, remove the ox cheek and shred the meat using two forks. Return the shredded beef back into the slow cooker to soak up the cooking juices and sauce.
6. Add Noodles and Coriander: Add the 4 pouches of ready-to-use udon noodles along with 1 to 2 tablespoons of roughly chopped fresh coriander to the slow cooker. Stir gently to combine.
7. Finish Cooking: Increase the slow cooker temperature to high and cook for an additional 25 minutes. This will heat the noodles through and blend all flavors perfectly.
8. Season and Garnish: Taste and season with kosher salt and freshly cracked black pepper as needed. Serve the dish garnished with 1 tablespoon of black sesame seeds for added texture and visual appeal.

Notes

• Ox cheek is preferred for its rich flavor and gelatinous texture, but you can substitute ox tail, short ribs, or chuck roast if unavailable.
• The gochujang adds heat and depth typical of Korean cuisine; adjust the amount to taste if you prefer less spice.
• Ready-to-use udon noodles save time; fresh or frozen udon can also be used but may require adjustments in cooking time.
• Adding the noodles in the last stage prevents them from becoming mushy during the long cooking process.
• Garnish with sesame seeds to add a nutty flavor and a pleasant crunch.

Keywords: Korean beef noodles, slow cooker recipes, ox cheek, udon noodles, Korean cuisine, comfort food, slow cooked beef