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
Scale
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.
