Description
This Slow Cooker Korean Beef Noodles recipe features tender ox cheek simmered in a flavorful Korean-inspired sauce with gochujang, soy sauce, and garlic-ginger paste. Cooked low and slow for 8 hours, the beef becomes melt-in-your-mouth delicious, served over ready-to-use udon noodles and garnished with fresh coriander and black sesame seeds for an authentic and comforting meal.
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 ox tail, short ribs, or chuck roast)
Noodles and Garnish
- 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
Instructions
- Prepare the sauce: In the slow cooker, combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Stir well to blend all ingredients thoroughly.
- Add the beef: Place the ox cheek on top of the sauce mixture in the slow cooker, turning it to coat all sides evenly with the sauce.
- Slow cook the beef: Cover the slow cooker with its lid and cook on low heat for 8 hours until the beef is tender and easily shredded.
- Shred the beef: After 8 hours, remove the beef and shred it using two forks. Return the shredded meat back into the slow cooker, mixing it into the sauce.
- Add noodles and coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Cook on high for an additional 25 minutes until the noodles are warmed through and coated with the sauce.
- Season and serve: Taste and season with kosher salt and freshly cracked black pepper as desired. Garnish with black sesame seeds, then serve hot and enjoy your Korean beef noodles!
Notes
- If ox cheek is unavailable, use ox tail, short ribs, or chuck roast as good substitutes.
- For a spicier dish, increase the amount of gochujang or add a pinch of chili flakes.
- Ready-to-use udon noodles save time; if using dried noodles, cook them separately according to package instructions before adding.
- Fresh coriander can be substituted with fresh scallions if preferred.
- Adjust salt carefully since soy sauce already adds saltiness.
- This dish can be prepared a day ahead; flavors improve after resting overnight in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg
