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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.

Ingredients

Scale

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

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