Name: Slow Cooker Korean Beef Noodles Recipe
Prep time: 15 min
Cook time: 8 h 25 min
Total time: 8 h 40 min
Cuisine: Korean
Ingredients: 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 ox tail, short ribs, or chuck roast); 4 pouches ready-to-use udon noodles; 1 to 2 tablespoons roughly chopped fresh coriander; 1 tablespoon black sesame seeds, for garnish; Kosher salt and freshly cracked black pepper, to taste

There’s something irresistibly comforting about a bowl of tender, flavorful beef nestled in chewy noodles, and this Slow Cooker Korean Beef Noodles Recipe delivers exactly that. The blend of rich, savory slow-cooked meat with the bold Korean flavors makes it a meal you’ll want to come back to time and again.

A white bowl is filled with wide, flat noodles coated in a rich, dark reddish-brown sauce. Mixed in are tender pieces of dark brown meat and chopped green herbs, giving a splash of color. The noodles have a glossy, slightly thick texture with some curled ends, and the sauce looks thick and hearty. The bowl sits on a blue cloth with a white grid pattern, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe
Top Tip
How to Serve Slow Cooker Korean Beef Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Korean Beef Noodles Recipe

Why You'll Love This Recipe

I have to admit, the first time I made this Slow Cooker Korean Beef Noodles Recipe, I was hooked instantly. It’s effortless yet full of deep, layered flavors that make dinner feel like a special occasion — perfect for busy days or when you want something hearty without the fuss.

Set-It-And-Forget-It Ease: The slow cooker does all the heavy lifting, so you get melt-in-your-mouth beef with virtually no hands-on time.
Korean Flavor Punch: Ingredients like gochujang and garlic-ginger paste bring authentic, spicy-sweet depth that brightens every bite.
Perfect Udon Noodles: Adding the noodles near the end prevents them from turning mushy, so they stay satisfyingly chewy.
Customizable Comfort: Whether you want it spicier, sweeter, or a little herbaceous, this recipe welcomes your tweaks.

A white bowl filled with a rich, dark red-brown saucy dish that has visible pieces of shredded meat and slivers of orange carrots mixed in. Bright green sliced scallions are scattered on top, adding a fresh contrast. Small crunchy-looking bits, possibly nuts or fried shallots, are sprinkled over the dish. The bowl sits on a blue cloth with white stitched lines, and the background is a blurred red object on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in creating that rich, vibrant Korean-inspired flavor profile. The ox cheek (or substitutes) becomes incredibly tender during slow cooking, while the sauce ingredients enrich the broth and complement the noodles wonderfully. Here’s a quick look at why these ingredients shine together.

Flat lay of a peeled large white onion, a small white bowl of bright red gochujang paste, a small white bowl of dark soy sauce, a small white bowl of clear rice vinegar, a small white bowl of packed light brown sugar, a small white bowl of golden garlic-ginger paste, a small white bowl of deep red tomato paste, a small white bowl of dark beef stock, a piece of fresh raw ox cheek beef with marbled fat, four bundles of pale creamy udon noodles, a small pile of roughly chopped fresh green coriander leaves, and a small white bowl of black sesame seeds, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Large onion: Provides natural sweetness and depth that balances the spicy elements.
Gochujang: This fermented chili paste is key — it adds that signature Korean spicy-sweet kick.
Dark soy sauce: Brings umami and saltiness, amplifying the beefy flavor.
Rice vinegar: A splash of tang that cuts through richness and brightens the whole dish.
Light brown sugar: Sweetness to round out savory and spicy notes.
Garlic-ginger paste: Aromatic magic that adds warmth and complexity.
Tomato paste: Adds subtle acidity and richness — a secret trick to deepen flavor.
Low-sodium beef stock: Keeps things moist and flavorful, without overpowering the beef.
Ox cheek (or ox tail, short ribs, chuck roast): Cuts that become luxuriously tender when slow-cooked.
Ready-to-use udon noodles: Thick, chewy noodles that soak up sauce beautifully without falling apart.
Fresh coriander: Adds bright, herbal freshness at the end.
Black sesame seeds: For a nutty garnish that adds crunch and visual appeal.
Kosher salt and black pepper: To season perfectly to your taste.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Slow Cooker Korean Beef Noodles Recipe is how easy it is to make your own. I often tweak the spice level or swap out the herbs depending on what I have on hand or what mood I’m in — and you should too!

Variation: Sometimes I add a splash of toasted sesame oil at the end for an extra layer of nutty aroma — it really elevates the dish!
Spice it up: If you like things hotter, stirring in a bit more gochujang or some sliced fresh chilies works wonderfully.
Vegetable boost: Sneak in some baby spinach or shredded carrots right before serving to add flavor and color.
Protein swap: If ox cheek isn’t your thing, try short ribs or chuck roast — they slow cook just as tender.

Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe

Step 1: Combine the Flavor Base

Start by finely dicing a large onion and tossing it into the slow cooker with your gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir everything well until it’s a nice uniform sauce. This mix is what brings that bold sweet-spicy character, so don’t skip stirring it thoroughly — it helps build that rich foundation.

Step 2: Add the Beef

Place your ox cheek right on top of the sauce mixture, then turn it a few times so it’s well coated on all sides. I love how slow cooking melts down this cut into succulent, tender meat. Pop the lid on and set your slow cooker to low for 8 hours — this long, slow cook is the key to ultimate fall-apart beef.

Step 3: Shred and Add Noodles

Once your beef is tender and shred-ready, take it out and pull apart with two forks, then return it to the slow cooker. Add your ready-to-use udon noodles along with the chopped fresh coriander. Cook everything on high for 25 more minutes — this short noodle cooking time keeps them perfectly chewy, not mushy.

Step 4: Season and Garnish

Give your noodles and beef a taste and season with kosher salt and freshly cracked black pepper as needed. Before serving, sprinkle with black sesame seeds for a nutty crunch and a little extra flair. Now, dig in and savor every aromatic, tender bite.

Top Tip

From my experience making this dish several times, a few little tricks make a big difference in how it turns out every time. They’re simple but can really help you avoid common pitfalls and boost flavor.

Patience is key: Don’t rush the slow cooking — that 8-hour low heat is what transforms the beef into tender perfection.
Coat the beef well: Turning the ox cheek gently in the sauce before cooking lets every inch soak up those vibrant flavors.
Timing the noodles: Add noodles late in the cooking process to keep their texture just right — mushy noodles are such a disappointment.
Adjust seasoning last: After slow cooking, flavours concentrate, so wait to salt and pepper until the very end for perfect balance.

How to Serve Slow Cooker Korean Beef Noodles Recipe

Korean beef noodles - Serving Suggestion

Garnishes

I love keeping it simple here — a sprinkle of black sesame seeds adds just enough crunch and nuttiness to contrast the tender beef and noodles. Freshly chopped coriander brightens everything up, and sometimes I add thin slices of scallion for extra freshness and a pop of color.

Side Dishes

For sides, crisp kimchi is a no-brainer for me—it adds that lovely spicy-tangy bite that cuts through the richness. Steamed or stir-fried greens, like bok choy or broccoli, also pair beautifully and keep the meal balanced.

Creative Ways to Present

When I’m serving this recipe for guests, I sometimes arrange the beef noodles in individual bowls and top each with a little fried egg, sliced chili, and a drizzle of chili oil. It adds layers of flavor and looks impressive without extra fuss.

Make Ahead and Storage

Storing Leftovers

I usually let leftovers cool completely before transferring to an airtight container and refrigerating for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.

Freezing

This recipe freezes well, too. I portion it into freezer-safe containers and freeze up to 2 months. Just leave the noodles slightly undercooked when reheating because they can get soft after freezing and thawing.

Reheating

To reheat, I gently warm leftovers in a saucepan over medium heat, adding a splash of water or beef stock to loosen the sauce, stirring occasionally until heated through. Avoid microwaving if you can — slow reheating helps keep the beef tender and noodles from drying out.

Frequently Asked Questions:

Can I use other cuts of beef besides ox cheek?

Absolutely! Ox cheeks are wonderfully tender when slow-cooked, but you can also use short ribs, oxtail, or chuck roast. Just make sure to slow cook long enough for the meat to become tender and shred easily.

What if I can't find gochujang?

Gochujang is a key ingredient for authentic Korean flavor, but if you can’t find it, you can substitute with a mix of chili paste and a bit of miso or soy sauce to get a similar sweet-spicy-tangy profile. It won’t be quite the same, but still delicious!

Can I prepare this recipe in advance?

Yes! You can assemble everything in the slow cooker insert the night before and keep it in the fridge overnight. Just make sure to add noodles and coriander only in the last 30 minutes of cooking on the day you serve to avoid soggy noodles.

How do I keep the noodles from sticking together?

The best way is to add the noodles toward the end of cooking, and stir gently after adding them. Also, tossing the noodles with a little sesame oil after cooking helps keep them separated and flavorful.

Final Thoughts

This Slow Cooker Korean Beef Noodles Recipe is one of those dishes I always look forward to making when I want comfort with a kick. It’s so rewarding to come home to the enticing aroma wafting from the slow cooker, knowing you’ve got a bowl of tender beef and flavorful noodles waiting. Give it a try—you’ll see it’s an easy, adaptable, and downright delicious meal that feels homemade and special all at once.