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
Scale
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
