Slow Cooker Korean Beef Noodles Recipe
If you have been craving a comforting bowl of tender, flavorful noodles that’s packed with authentic Korean flair, you are in for a treat with this Slow Cooker Korean Beef Noodles Recipe. Imagine melt-in-your-mouth beef slow-cooked to perfection alongside a savory, sweet, and slightly spicy sauce, all poured over soft udon noodles that soak up every bit of goodness. This recipe is an absolute game-changer for anyone who appreciates bold flavors but wants the convenience of set-it-and-forget-it cooking. Whether it’s a cozy weeknight meal or a special dish to impress family and friends, these Korean beef noodles will quickly become one of your favorite go-to dinners.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to build layers of texture, aroma, and rich flavor. Each one plays a crucial role, whether it’s the tenderizing effect of the beef combined with slow cooking or the bold notes of spice and umami from the gochujang and soy sauce. Let’s dive in!
- 1 large onion, finely diced: Adds sweetness and depth as it slowly caramelizes in the pot.
- 2 tablespoons gochujang: This Korean chili paste brings the signature mild heat and tangy richness.
- 2 tablespoons dark soy sauce: For a deep, savory umami flavor that balances the sweetness.
- 2 tablespoons rice vinegar: Introduces bright acidity to lift and freshen the sauce.
- 1 tablespoon packed light brown sugar: Adds subtle sweetness which perfectly complements the spicy elements.
- 1 tablespoon garlic ginger paste: A fragrant punch of spice and warmth to build complexity.
- 1 tablespoon tomato paste: Enhances color and adds a slight tangy richness.
- 3 1/2 ounces low-sodium beef stock: Keeps the beef tender and infuses it with savory goodness.
- 14 ounces ox cheek (or ox tail, short ribs, or chuck roast): The star of the dish, slow-cooked until fabulously tender.
- 4 pouches ready-to-use udon noodles: Soft and thick noodles that soak up the sauce beautifully.
- 1 to 2 tablespoons fresh coriander, roughly chopped: Adds a fresh, herbal brightness as a finishing touch.
- 1 tablespoon black sesame seeds, for garnish: Brings a nutty crunch and a lovely visual contrast.
- Kosher salt and freshly cracked black pepper, to taste: Essential seasonings to bring out the best flavors.
How to Make Slow Cooker Korean Beef Noodles Recipe
Step 1: Prepare the Beef and Flavor Base
Start by finely dicing your onion—that sweet base is essential. Next, gather your gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Toss everything into your slow cooker and give it a gentle stir to mingle the flavors. This combination creates an incredibly rich and balanced sauce that will soak deep into the beef during the long, slow cooking process.
Step 2: Add the Beef and Begin Slow Cooking
Place the ox cheek right on top of your saucy mixture. As it cooks low and slow over eight hours, the meat transforms from tough to tender, absorbing all the wonderful spices and sauces. There’s no need to fuss or stir right now—just let the slow cooker work its magic and develop those melt-in-your-mouth textures that make this dish truly special.
Step 3: Shred the Beef and Return to Sauce
After eight hours, the beef should be irresistibly tender—grab two forks and shred it right in or on a separate plate. Then, return the shredded meat back to the slow cooker, letting it soak up even more sauce for a few minutes. This step ensures every bite bursts with flavor.
Step 4: Add Noodles and Finish Cooking
Now it’s time to add the ready-to-use udon noodles and fresh coriander to the slow cooker. Set the heat to high, and cook for another 25 minutes. This step gently warms the noodles and gives them plenty of time to absorb the savory juices. Before serving, season everything with kosher salt and freshly cracked black pepper to your liking.
Step 5: Garnish and Serve
Sprinkle black sesame seeds on top for a pop of nutty crunch and beautiful presentation. Then, ladle your Slow Cooker Korean Beef Noodles Recipe into bowls and get ready for comfort food that feels like a warm hug straight from the Korean kitchen.
How to Serve Slow Cooker Korean Beef Noodles Recipe
Garnishes
Fresh, vibrant garnishes take this dish to the next level. Black sesame seeds aren’t just pretty—they add a delightful crunch. A handful of roughly chopped fresh coriander adds an herbal brightness that lightens the rich meat and noodles. If you want a touch of heat, a few thinly sliced fresh chili peppers or a drizzle of extra gochujang works wonders too.
Side Dishes
Pair your Korean beef noodles with simple sides that complement the flavors without overpowering them. Steamed or sautéed greens like bok choy, spinach, or kale add nutrition and a slight earthiness. Kimchi is a classic accompaniment that introduces a tangy, fermented crunch which contrasts beautifully with the tender noodles. For a lighter option, a crisp cucumber salad with a sesame dressing can provide refreshing balance.
Creative Ways to Present
To impress guests or just treat yourself, try serving the noodles in individual deep bowls with a small side of pickled vegetables on the side for added color and tang. Garnish each bowl with finely sliced scallions and a soft-boiled egg for a restaurant-quality touch. For a casual vibe, you can even serve the beef and noodles atop rice or wrapped in lettuce leaves for flavorful Korean-inspired bites.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Korean Beef Noodles Recipe reheats beautifully, making it perfect for meal prep. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. The noodles might absorb more sauce as they sit, so if they seem too thick, add a splash of water or beef stock when reheating to loosen the consistency.
Freezing
If you want to keep this dish longer, you can freeze it! Transfer the cooled beef and sauce separately from the noodles to freezer-safe containers to prevent texture changes. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge for best results, reheat the beef mixture gently, then add freshly cooked noodles.
Reheating
Reheat the beef and sauce over low heat on the stove or in the microwave, stirring occasionally to distribute heat evenly. Add a splash of beef stock or water if the sauce is too thick. Gently warm the udon noodles separately and then combine just before serving to maintain the perfect chewy texture.
FAQs
Can I substitute the ox cheek with other cuts of beef?
Absolutely! Ox tail, short ribs, or chuck roast all work wonderfully in this Slow Cooker Korean Beef Noodles Recipe. Just remember that tougher cuts are best for slow cooking as they become tender and flavorful over time.
Is gochujang very spicy?
Gochujang has a moderate heat that is balanced with a hint of sweetness and umami. If you prefer less spice, you can use a bit less or look for a mild version. It’s that unique flavor that really makes this dish stand out.
Can I use dried noodles instead of ready-to-use udon?
You can, but you should cook dried noodles separately according to package instructions and add them at the end so they don’t overcook. Ready-to-use udon noodles are soft and convenient, perfect for the slow cooker method.
What if I don’t have a slow cooker? Can I make this on the stovetop?
Yes, you can adapt this recipe to a heavy pot or Dutch oven on the stove. Brown the beef first, then simmer the sauce and meat covered for 3 to 4 hours on low heat until tender, stirring occasionally.
How can I make this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari, and check that your gochujang and udon noodles are certified gluten-free or substitute with rice noodles.
Final Thoughts
There is nothing quite as comforting and satisfying as this Slow Cooker Korean Beef Noodles Recipe. It feels like a little bowl of joy with every bite, combining deep, complex flavors and tender meat in an effortless slow cook. Whether you’re feeding family or treating yourself, I guarantee this will become a beloved staple in your kitchen. So grab your slow cooker and get ready to enjoy one of the tastiest Korean-inspired meals you’ve ever made!
Print
Slow Cooker Korean Beef Noodles Recipe
- Total Time: 8 hours 40 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This Slow Cooker Korean Beef Noodles recipe features tender, flavorful beef slow-cooked in a spicy, savory sauce made with gochujang, soy sauce, and garlic-ginger paste. Served over udon noodles and garnished with fresh coriander and black sesame seeds, it’s an effortless one-pot meal that delivers authentic Korean flavors with minimal prep.
Ingredients
Main Ingredients
- 1 large onion, finely diced
- 2 tablespoons gochujang (Korean chili paste)
- 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 with 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
- Prepare the Beef: Finely dice the large onion and gather all the ingredients. Place the onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock into the slow cooker, mixing them thoroughly to combine the flavors.
- Cook the Beef: Place the 14 ounces of ox cheek on top of the sauce mixture in the slow cooker. Cover and cook on low heat for 8 hours, allowing the beef to become tender and infused with the spicy, savory sauce. After cooking, shred the beef using two forks, then return it to the slow cooker to soak up more flavor.
- Finish the Dish: Add the ready-to-use udon noodles and roughly chopped fresh coriander into the slow cooker. Increase the heat to high and cook for an additional 25 minutes to heat the noodles through and blend the flavors. Season the dish with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds just before serving.
Notes
- You can substitute ox cheek with ox tail, short ribs, or chuck roast depending on availability.
- If you prefer spicier noodles, add more gochujang or a pinch of red chili flakes.
- For a gluten-free option, substitute udon noodles with rice noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop with a splash of beef stock to keep the noodles moist.
- Prep Time: 15 minutes
- Cook Time: 8 hours 25 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: slow cooker beef noodles, Korean beef udon, gochujang beef, slow cooker Asian recipes, Korean slow cooker dinner
