If you’re craving a dish that perfectly balances rich, slow-cooked flavors with the delightful chew of noodles, then you are going to fall head over heels for this Slow Cooker Korean Beef Noodles Recipe. It’s a soul-warming, fuss-free meal that combines tender ox cheek simmered in a vibrant sauce with the satisfying texture of udon noodles, all enhanced by aromatic Asian spices and garnishes. Imagine coming home after a busy day to a kitchen filled with mouthwatering smells and a bowl of savory goodness waiting for you—it truly doesn’t get better than this!
Ingredients You’ll Need
The ingredients for this Slow Cooker Korean Beef Noodles Recipe are straightforward and thoughtfully chosen to build layers of flavor without complexity. Each item plays a crucial role, from the hearty beef providing indulgent richness to the gochujang delivering that iconic spicy kick that Korean cuisine is celebrated for.
- 1 large onion, finely diced: Adds natural sweetness and a base depth to the slow-cooked sauce.
- 2 tablespoons gochujang: This Korean chili paste brings a perfect balance of heat, sweetness, and umami for that authentic flavor.
- 2 tablespoons dark soy sauce: Enhances the savory notes and adds a beautiful dark color to the dish.
- 2 tablespoons rice vinegar: Provides a subtle tanginess that brightens the richness of the beef.
- 1 tablespoon packed light brown sugar: Offsets the heat and acidity with a gentle caramel sweetness.
- 1 tablespoon garlic ginger paste: Infuses the sauce with aromatic warmth and depth.
- 1 tablespoon tomato paste: Contributes richness and a slightly tangy undertone that balances the flavors perfectly.
- 3 1/2 ounces low-sodium beef stock: Keeps the sauce juicy and tenderizes the beef throughout slow cooking.
- 14 ounces ox cheek (or substitute ox tail, short ribs, or chuck roast): The star protein that becomes melt-in-your-mouth after hours of gentle cooking.
- 4 pouches ready-to-use udon noodles: Thick, chewy noodles that soak up the luscious sauce like a dream.
- 1 to 2 tablespoons fresh coriander, roughly chopped: Adds a fresh, herbaceous note just before serving.
- 1 tablespoon black sesame seeds, for garnish: Provide a toasty crunch and striking visual contrast on the finished dish.
- Kosher salt and freshly cracked black pepper, to taste: Essential seasonings to balance and enhance all the flavors.
How to Make Slow Cooker Korean Beef Noodles Recipe
Step 1: Prepare the Beef and Sauce
Start by combining the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock directly in your slow cooker. This mixture forms a complex, flavorful sauce that will slowly infuse into the beef. Next, place your ox cheek on top of the sauce, ensuring it’s nestled well—it will soak up all those wonderful flavors as it cooks.
Step 2: Cook the Beef Low and Slow
Set your slow cooker to low and let it work its magic for 8 hours. This long, gentle cooking method is what transforms tough cuts like ox cheek into beautifully tender, shreddable meat. The slow stew melds the spicy, sweet, and savory sauce with the beef’s richness, creating an irresistible depth of flavor that’s truly the heart of this Slow Cooker Korean Beef Noodles Recipe.
Step 3: Shred the Beef and Return to the Slow Cooker
Once the beef is fall-apart tender, carefully shred it using two forks. Return all that lovely shredded meat back into the slow cooker, stirring it through the flavorful liquid. This step ensures every bite of meat is perfectly coated and juicy.
Step 4: Add Noodles and Fresh Coriander
Add the ready-to-use udon noodles and chopped fresh coriander to the slow cooker, then change the setting to high and cook for an additional 25 minutes. This allows the noodles to soak up the sauce and warm through without overcooking. Before serving, season the dish with kosher salt and freshly cracked black pepper to taste, enhancing the layers of flavor.
Step 5: Garnish and Serve
Finish off your Slow Cooker Korean Beef Noodles Recipe by sprinkling a tablespoon of black sesame seeds over the top. The sesame seeds add a satisfying crunch and a nutty aroma that complements the dish perfectly, completing this comforting, restaurant-quality meal made effortlessly at home.
How to Serve Slow Cooker Korean Beef Noodles Recipe
Garnishes
Fresh garnishes really lift this dish to the next level. Beyond the black sesame seeds, consider adding extra fresh coriander or even thinly sliced spring onions for a burst of color and brightness. A small drizzle of toasted sesame oil can also heighten the flavor notes, making each bowl feel special and beautifully balanced.
Side Dishes
This Slow Cooker Korean Beef Noodles Recipe pairs wonderfully with simple, fresh sides that won’t compete with the main dish. Think steamed or roasted vegetables like bok choy or broccoli for added green crunch. A crisp cucumber salad or kimchi can add a refreshing, acidic contrast that perfectly complements the rich beef.
Creative Ways to Present
To make your meal feel even more fun and inviting, serve the beef noodles in individual rustic bowls, letting guests customize their portions of garnishes at the table. You can also spoon some of the beef mixture over rice for a hearty variation or wrap it in lettuce leaves for a low-carb, handheld delight. The versatility of this recipe makes it a crowd-pleaser in many forms.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Beef Noodles Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve moisture and prevent the noodles from drying out. When ready to eat, you may need to add a splash of broth or water to loosen the sauce during reheating.
Freezing
You can absolutely freeze this dish, which makes it perfect for meal prep or busy weeknights. Freeze portions in freezer-safe containers or bags for up to 2 months. Just keep in mind that the noodles may soften slightly once thawed, so it’s best to consume within that timeframe for optimal texture.
Reheating
To reheat, gently warm the leftovers on the stove over medium-low heat, stirring occasionally and adding a bit of water or beef stock if needed. Avoid overheating as it can cause the noodles to become mushy. Reheating in the microwave works too—just cover loosely and heat in short intervals, stirring between each.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While ox cheek is ideal for its rich texture, you can substitute with ox tail, short ribs, or chuck roast. Just be sure the cut you choose is suitable for slow cooking to ensure tenderness.
What if I can’t find gochujang?
If gochujang is not available locally, you can substitute with a mix of miso paste and chili paste, adjusting quantities to your heat preference. However, gochujang provides a unique sweet-spicy character that’s hard to replicate exactly.
Can I make this dish without a slow cooker?
Yes, you can use a heavy pot or Dutch oven on low heat on the stove, cooking for several hours until the beef is tender, or use a pressure cooker to expedite the process. Just be mindful that slow cooking allows the flavors to develop gradually.
Are udon noodles the best choice for this recipe?
Udon noodles are perfect because of their thick, chewy texture that stands up well to the robust sauce. However, if you prefer, you could use other noodles like soba or even rice noodles, keeping in mind that cooking times and texture will vary.
How spicy is the Slow Cooker Korean Beef Noodles Recipe?
The dish has a moderate level of heat thanks to the gochujang, balanced by sweet and savory elements. Adjust the amount of gochujang if you prefer more or less spice. It’s a warm, inviting dish rather than overpoweringly spicy.
Final Thoughts
There’s something truly magical about coming home to a Slow Cooker Korean Beef Noodles Recipe ready to be enjoyed—a dish that feels both indulgent and comforting, yet requires minimal hands-on time. Whether you’re cooking for family, friends, or just treating yourself, this recipe is a fantastic way to dive into Korean flavors with ease and confidence. Give it a try, and get ready to savor every delicious, tender bite!
Print
Slow Cooker Korean Beef Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 25 minutes
- Total Time: 8 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
This Slow Cooker Korean Beef Noodles recipe features tender, slow-cooked ox cheek infused with a flavorful blend of gochujang, soy sauce, and spices. Served over ready-to-use udon noodles and garnished with fresh coriander and black sesame seeds, it’s an easy, comforting dish perfect for a satisfying meal.
Ingredients
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: Begin by finely dicing the large onion to create a flavorful base for the sauce.
- Combine Ingredients: In your slow cooker, mix together the diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock to form a rich, aromatic sauce.
- Add the Beef: Place the 14 ounces of ox cheek on top of the sauce mixture in the slow cooker, ensuring it is well coated with the sauce.
- Cook the Beef: Set the slow cooker to low and cook the beef for 8 hours until it is fork-tender and easily shredded.
- Shred and Return the Beef: Once cooked, shred the beef directly in the slow cooker, mixing it thoroughly with the remaining sauce.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker, then cook on high for an additional 25 minutes to heat the noodles and blend the flavors.
- Season and Garnish: Season the dish with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving for extra texture and flavor.
Notes
- You can substitute ox cheek with ox tail, short ribs, or chuck roast if preferred.
- Ready-to-use udon noodles require minimal cooking, making them ideal for finishing in the slow cooker.
- Adjust the amount of gochujang according to your spice tolerance.
- For a richer flavor, consider adding a splash of sesame oil before serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
