If you are looking for a soulful, flavor-packed meal that practically cooks itself, the Slow Cooker Korean Beef Noodles Recipe is an absolute game-changer. This dish combines tender, melt-in-your-mouth beef with richly seasoned broth and hearty udon noodles to create a comforting bowl that bursts with authentic Korean-inspired flavors. Perfect for busy days or when you crave something deeply satisfying, this recipe brings together a perfect balance of sweet, savory, and spicy notes that will have your kitchen smelling like a Korean eatery in no time.
Ingredients You’ll Need
Gathering the ingredients for this recipe is straightforward but essential for capturing its signature taste and texture. Each component plays its part, from the tender cuts of beef to the punchy gochujang and fragrant coriander, creating a harmony of flavors and colors.
- 1 large onion, finely diced: Adds natural sweetness and depth to the sauce base.
- 2 tablespoons gochujang: This Korean chili paste provides the perfect spicy kick and umami richness.
- 2 tablespoons dark soy sauce: Delivers salty complexity and beautiful color to the broth.
- 2 tablespoons rice vinegar: Brings a subtle tang that balances the richness.
- 1 tablespoon packed light brown sugar: Adds a sweet note to counterbalance the spice.
- 1 tablespoon garlic ginger paste: Infuses warmth and fragrant spice essential to Korean cooking.
- 1 tablespoon tomato paste: Gives a subtle acidity and depth, enhancing the beef’s flavor.
- 3 1/2 ounces low-sodium beef stock: Forms the savory base for a luscious braising liquid.
- 14 ounces ox cheek (or substitute ox tail, short ribs, or chuck roast): Slow cooking this cut creates irresistibly tender, flavorful meat.
- 4 pouches ready-to-use udon noodles: Thick and chewy noodles that soak up all the delicious sauce.
- 1 to 2 tablespoons fresh coriander, roughly chopped: Adds bright herbal freshness to finish the dish.
- 1 tablespoon black sesame seeds, for garnish: Offers a nutty crunch and visual appeal.
- Kosher salt and freshly cracked black pepper, to taste: Essential for seasoning and boosting overall flavor.
How to Make Slow Cooker Korean Beef Noodles Recipe
Step 1: Prepare the Beef
Start by finely dicing the onion; this will soften and dissolve into the sauce, contributing natural sweetness and body. Lay the ox cheek ready for cooking — the beauty of this cut is how it breaks down slowly, turning silky tender.
Step 2: Combine Sauce Ingredients
Into your slow cooker, mix together the onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock. This potent blend forms the deeply flavored braising liquid that will infuse the beef with layers of heat, tang, and umami.
Step 3: Cook the Beef
Place the ox cheek on top of the sauce mixture. Set your slow cooker to low and cook for 8 hours. During this time, the beef will become incredibly tender, soaking up all those vibrant flavors and transforming the broth into a savory, aromatic masterpiece.
Step 4: Shred the Meat
Once the beef is fall-apart tender, shred it carefully with two forks right in the slow cooker. This allows the strands of meat to mingle perfectly with the sauce and soak up every bit of flavor.
Step 5: Add Noodles and Coriander
Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Turn the heat to high and cook for another 25 minutes. This step warms the noodles through, allowing them to absorb the delicious sauce while the coriander adds a fresh, herbal brightness.
Step 6: Season and Garnish
Season the dish with kosher salt and freshly cracked black pepper according to your taste. Finally, sprinkle the black sesame seeds over the top, adding a lovely crunch and visual contrast to this inviting bowl of noodles and beef.
How to Serve Slow Cooker Korean Beef Noodles Recipe
Garnishes
Fresh coriander and black sesame seeds are simple but effective garnishes that add an irresistible freshness and texture. If you want to amp up the presentation, consider a drizzle of toasted sesame oil or some thinly sliced green onions on top for extra color and flavor complexity.
Side Dishes
This recipe pairs beautifully with classic Korean sides such as kimchi, pickled vegetables, or a crisp cucumber salad. A light side of steamed greens also balances the richness of the beef, making your meal feel complete but not heavy.
Creative Ways to Present
Serve your Slow Cooker Korean Beef Noodles Recipe in deep bowls to hold all that tasty broth and tender beef. You could also offer small dipping dishes filled with extra gochujang or soy sauce on the side for those who love to customize each bite with a bit more spice or saltiness.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in an airtight container in the refrigerator. The flavors will deepen overnight, making the dish taste even better the next day. It should stay fresh for about 3 to 4 days.
Freezing
To freeze, portion the Slow Cooker Korean Beef Noodles Recipe into freezer-safe containers. For best results, freeze without the noodles and add fresh noodles when reheating, as this helps maintain a pleasing texture. Frozen portions keep well for up to 2 months.
Reheating
Reheat gently on the stove over low heat or in the microwave, adding a splash of beef stock or water if needed to loosen the sauce. If frozen, thaw overnight in the fridge before reheating, and cook fresh udon noodles separately to prevent sogginess.
FAQs
Can I substitute the ox cheek with other cuts of beef?
Absolutely! Ox tail, short ribs, or chuck roast all work wonderfully in this recipe. These cuts have similar marbling and connective tissue that break down beautifully during slow cooking, delivering the same tender, rich results.
Is gochujang very spicy?
Gochujang has a moderate heat level but also brings sweetness and umami depth. If you prefer less spice, you can reduce the amount slightly or balance it with a bit more brown sugar or vinegar to mellow the heat.
Can I make this recipe without a slow cooker?
Yes, you can adapt it for stovetop or oven braising, though the cooking time and method differ. Slow cooking low and slow is key to tenderizing the beef, so a low oven for several hours or simmering on low on the stove would work well.
What type of noodles work best?
Udon noodles are ideal for their thick, chewy texture that holds up well in the rich broth. However, you can substitute with other thick Asian noodles like lo mein or even rice noodles if you prefer a gluten-free option.
Can I add vegetables to this recipe?
Definitely! Vegetables like shiitake mushrooms, bok choy, or thinly sliced carrots can be added during the final cooking stage to brighten and bulk up the dish while keeping it balanced and nutritious.
Final Thoughts
This Slow Cooker Korean Beef Noodles Recipe is a true kitchen treasure, combining simplicity, rich flavors, and minimal hands-on time. Whether you’re feeding family, friends, or just treating yourself, this dish brings warmth and comfort in every bite. I can’t wait for you to try it and make it a favorite in your recipe collection!
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 is a comforting and flavorful dish combining tender braised beef with spicy gochujang and savory soy flavors, slow-cooked to perfection and served over quick-cooking udon noodles. Ideal for a hands-off meal, it offers rich, melt-in-your-mouth beef infused with the complex tastes of Korean-inspired seasonings and garnished with fresh coriander and nutty black sesame seeds.
Ingredients
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 oxtail, 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 your seasonings including gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock. These ingredients form the savory and spicy base for your slow-cooked beef.
- Combine Ingredients in Slow Cooker: In the slow cooker, combine the diced onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir well to blend the flavors together and create a rich cooking liquid.
- Add the Beef: Place the ox cheek (or your chosen beef cut) on top of the sauce mixture in the slow cooker, making sure it is partially submerged but still rests on top for even cooking.
- Slow Cook the Beef: Cook on low heat for 8 hours. This slow cooking process tenderizes the beef to the point where it easily shreds with a fork and absorbs all the aromatic flavors from the sauce.
- Shred the Meat: Once cooked, shred the beef directly in the slow cooker using forks or tongs, mixing the meat back into the sauce to distribute the flavors evenly.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Cook on high heat for an additional 25 minutes to warm the noodles and meld all the flavors together.
- Season and Garnish: Adjust the seasoning with kosher salt and freshly cracked black pepper to your taste. Garnish the dish with black sesame seeds for a nutty crunch and an appealing finish.
- Serve: Serve the Korean beef noodles hot, straight from the slow cooker for a hearty and satisfying meal.
Notes
- Substitute ox cheek with oxtail, short ribs, or chuck roast if preferred or unavailable.
- Ready-to-use udon noodles speed up the final cooking step; fresh or frozen udon can be used but might require adjusted cooking times.
- Adjust gochujang quantity to control the spice level to your preference.
- For a thicker sauce, remove the lid during the last 30 minutes to reduce liquid if desired.
- This recipe is excellent for meal prep and leftovers taste even better the next day.
