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Slow Cooker Korean Beef Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 238 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/slow-cooker-korean-beef-noodles-recipe/