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Slow Cooker Korean Beef Noodles Recipe

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4.2 from 3 reviews

Enjoy a flavorful fusion dish with these Slow Cooker Korean Beef Noodles. Tender ox cheek beef simmered in a savory-sweet Korean-inspired sauce made with gochujang, soy sauce, and aromatics, served over ready-to-use udon noodles for a hearty and satisfying meal perfect for a comforting dinner.

Ingredients

For the Beef:

  • 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 ox tail, short ribs, or chuck roast)

For Serving:

  • 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: Combine 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 the slow cooker bowl. Stir well to create a harmonious Korean-inspired sauce base.
  2. Cook the Beef: Place the ox cheek on top of the sauce mixture in the slow cooker. Cover and cook on the low setting for 8 hours, allowing the meat to become tender and infused with the savory-sweet flavors. After cooking, shred the beef using two forks and stir it back into the sauce to absorb all the juices.
  3. Finish the Dish: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes to warm the noodles and blend the flavors. Season with kosher salt and freshly cracked black pepper to taste. Before serving, garnish with black sesame seeds for an added nutty crunch and visual appeal.

Notes

  • Adjust the spice level by increasing or decreasing the amount of gochujang to your preference.
  • For a richer, deeper flavor, sear the ox cheek in a hot pan before placing it in the slow cooker, then proceed with the recipe.
  • If you prefer, substitute ox tail, short ribs, or chuck roast in place of ox cheek.
  • Use low-sodium beef stock to control salt levels in the dish.

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