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
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 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.
