There is something incredibly satisfying about sinking your teeth into tender, flavorful beef paired with silky noodles in a rich, spicy sauce, and that’s exactly what this Slow Cooker Korean Beef Noodles Recipe delivers. This dish combines slow-cooked ox cheek with classic Korean ingredients like gochujang and soy sauce to create a hearty, comforting meal perfect for any day you want a warm hug in a bowl. Whether you’re a noodle lover or just discovering Korean flavors, this recipe brings layers of taste and luscious textures to your table effortlessly.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward greatness with this recipe. Each component plays a unique role, from building the deep umami base to adding freshness and crunch in the final touch, helping you achieve that perfect harmony of flavors and textures.
- 1 large onion, finely diced: Adds natural sweetness and a mellow base flavor that complements the beef beautifully.
- 2 tablespoons gochujang: This Korean chili paste brings a spicy, slightly smoky kick that defines the dish’s character.
- 2 tablespoons dark soy sauce: Provides savory depth and a touch of richness with its robust flavor.
- 2 tablespoons rice vinegar: Balances the richness with a splash of tangy acidity to brighten every bite.
- 1 tablespoon packed light brown sugar: Adds subtle sweetness to mellow the heat and enhance the sauce’s complexity.
- 1 tablespoon garlic ginger paste: Infuses aromatic warmth and a fragrant punch that lifts the entire dish.
- 1 tablespoon tomato paste: Contributes a subtle umami layer and thickens the sauce for perfect coating consistency.
- 3 1/2 ounces low-sodium beef stock: Enriches the slow-cooked sauce with hearty, meaty undertones.
- 14 ounces ox cheek (or substitute ox tail, short ribs, or chuck roast): The star protein that becomes meltingly tender and flavorful through slow cooking.
- 4 pouches ready-to-use udon noodles: Thick, chewy noodles that soak up the sauce and add comfort-food satisfaction.
- 1 to 2 tablespoons fresh coriander, roughly chopped: Offers a bright, herbaceous contrast to the rich meat and sauce.
- 1 tablespoon black sesame seeds, for garnish: Adds a subtle nuttiness and a beautiful finishing touch.
- Kosher salt and freshly cracked black pepper, to taste: Essential seasonings to balance and enhance all the flavors.
How to Make Slow Cooker Korean Beef Noodles Recipe
Step 1: Prepare the Beef
This is where the magic begins. Take your ox cheek, which is a wonderfully flavorful and tender cut perfect for low and slow cooking. If you don’t have ox cheek on hand, short ribs, ox tail, or chuck roast make equally delicious substitutes. The goal here is to break down the tough fibers over several hours until you have meat that practically melts in your mouth.
Step 2: Combine the Sauce Ingredients
In your slow cooker, mix together the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and beef stock. This flavorful blend forms the heart of your Slow Cooker Korean Beef Noodles Recipe, layering sweetness, heat, acidity, and umami right from the start.
Step 3: Cook the Beef Low and Slow
Place the ox cheek on top of this wonderful sauce mixture, enclosing its succulent richness in moisture and flavor. Set your slow cooker to low and let the beef cook for 8 hours. This slow cooking allows the connective tissues to dissolve and the meat to become tender enough to shred effortlessly, infusing the sauce with deep meaty goodness.
Step 4: Shred the Beef and Return to the Slow Cooker
Once your beef is tender and cooked through, shred the meat using two forks right in the slow cooker to make sure it soaks up all those fantastic flavors. Returning it to the sauce ensures every bite is packed with the rich, spicy goodness that makes this Slow Cooker Korean Beef Noodles Recipe stand out.
Step 5: Add the Noodles and Fresh Herbs
Now it’s time to add your ready-to-use udon noodles directly into the slow cooker, along with the chopped coriander. Switch the slow cooker to high and cook for another 25 minutes. This step warms the noodles through and lets them soak up the sauce without turning mushy, while the coriander adds a pop of color and fresh flavor.
Step 6: Season and Garnish
Finally, taste your dish and season it with kosher salt and freshly cracked black pepper to find that perfect balance. Finish by sprinkling black sesame seeds over the top for a lovely nutty crunch that also enhances the visual appeal of this beautiful Slow Cooker Korean Beef Noodles Recipe.
How to Serve Slow Cooker Korean Beef Noodles Recipe
Garnishes
Great garnishes elevate this meal even further. Fresh coriander brings brightness and herbaceous notes, while black sesame seeds provide a nutty texture contrast. You can also add thinly sliced scallions for a sharp bite or a few chili flakes if you prefer extra heat. Simple additions like these make each serving pop with personality.
Side Dishes
To round out your meal, serve this Slow Cooker Korean Beef Noodles Recipe with crisp cucumber kimchi or a light, pickled vegetable side to counterbalance the richness. Steamed or sautéed greens such as bok choy or spinach make the perfect green companions. For a bit of crunch, toasted seaweed flakes also pair incredibly well with the noodles and beef.
Creative Ways to Present
For a fun twist, serve your Korean beef and noodles in individual bowls topped with a soft-boiled egg or a spoonful of creamy sesame sauce. You could also turn this into a noodle salad by chilling the beef and noodles and tossing them with fresh veggies, making the flavors shine in an entirely new way. Presentation with colorful garnishes and thoughtful plating can truly impress your guests.
Make Ahead and Storage
Storing Leftovers
Any leftovers from your Slow Cooker Korean Beef Noodles Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making reheated portions even more delicious. Just be sure to separate noodles if you think they’ll become too soft.
Freezing
This dish freezes well, especially the beef and sauce portion without the noodles. Freeze in a suitable container or heavy-duty freezer bag for up to 3 months. When ready to enjoy, thaw overnight in the fridge. Add freshly cooked udon noodles when reheating for the best texture.
Reheating
Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming. If the sauce has thickened too much during storage, add a splash of beef stock or water to loosen the consistency. If you’ve stored noodles separately, just warm and mix them in at the end.
FAQs
Can I use a different cut of beef instead of ox cheek?
Absolutely! While ox cheek is fantastic for its tenderness and flavor, short ribs, ox tail, or chuck roast are excellent substitutes that respond well to slow cooking and deliver great results in this recipe.
What is gochujang, and can I substitute it?
Gochujang is a Korean fermented chili paste that combines heat, sweetness, and umami. If you can’t find it, mixing a bit of chili paste or sriracha with a small amount of miso paste can approximate some of its flavors, but the unique depth of gochujang is worth seeking out.
Do I have to use udon noodles?
Udon noodles are great for their thick, chewy texture, but feel free to swap them with other noodles like soba, ramen, or even rice noodles depending on your preference or what you have on hand.
Can I make this recipe on the stovetop?
You can, but it will take longer and require more attention. Slow cooking the beef ensures the rich flavors develop deeply and the meat turns irresistibly tender with minimal effort, which is the beauty of this Slow Cooker Korean Beef Noodles Recipe.
How spicy is this recipe?
The spice level is moderate thanks to the gochujang, which has a balanced heat mixed with sweetness. You can adjust the spiciness by adding more or less gochujang or sprinkling in extra chili flakes when serving.
Final Thoughts
This Slow Cooker Korean Beef Noodles Recipe is one of those dishes that feels like a special treat any time you make it. The ease of throwing everything in the slow cooker, the tantalizing aromas that fill your kitchen, and the ultimate reward of tender beef with deeply flavored noodles make it a winner every time. It’s a recipe you’ll want to keep close for cozy dinners and weekend gatherings alike.
Print
Slow Cooker Korean Beef Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 25 minutes
- Total Time: 8 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef Noodles recipe combines tender, slow-cooked ox cheek with a rich, flavorful Korean-inspired sauce and udon noodles for a comforting, hearty meal. The beef is simmered low and slow with gochujang, soy sauce, garlic-ginger paste, and a hint of sweetness, then shredded and mixed with fresh noodles and garnished with coriander and black sesame seeds. Perfect for an easy, hands-off dinner that delivers deep, authentic flavors.
Ingredients
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 and sauce base: In your slow cooker, combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, packed light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock. Stir the mixture thoroughly to meld all the flavors before adding the meat.
- Add and cook the beef: Place the 14 ounces of ox cheek (or your chosen substitute) on top of the sauce mixture in the slow cooker. Set the slow cooker to low and cook for 8 hours, allowing the beef to become tender and infused with the rich Korean flavors.
- Shred the beef: After 8 hours, remove the beef from the slow cooker and shred it using two forks. Return the shredded meat back to the slow cooker to soak up more sauce.
- Add noodles and finish cooking: Add the ready-to-use udon noodles and chopped fresh coriander to the slow cooker. Increase the heat setting to high and cook for an additional 25 minutes until the noodles are heated through and have absorbed some of the sauce.
- Season and garnish: Taste the dish and season with kosher salt and freshly cracked black pepper to your preference. Garnish with black sesame seeds for an added nutty crunch and a beautiful finish.
- Serve and enjoy: Spoon the tender beef and noodles into bowls and serve immediately while hot and flavorful.
Notes
- Ox cheek can be substituted with ox tail, short ribs, or chuck roast depending on availability.
- Use low-sodium beef stock to better control the saltiness of the dish.
- If you prefer a spicier dish, add additional gochujang or a pinch of chili flakes.
- Ready-to-use udon noodles are convenient; if using dried noodles, cook separately according to package instructions before adding to the slow cooker.
- This dish stores well and actually tastes better the next day once flavors have melded.
