Slow Cooker Korean Beef Noodles is a delightful dish that brings together the rich flavors of Korean cuisine with the comforting texture of noodles. Perfect for a busy weekday meal, this recipe allows you to prepare a hearty and satisfying meal with very little effort. By using a slow cooker, you can enjoy tender, melt-in-your-mouth beef that has been infused with savory sauces and spices, complementing the noodles beautifully.

Why Make This Recipe

This dish is not only quick to prepare but also packed with flavor. The combination of gochujang and dark soy sauce creates a savory base that permeates the beef, while the quick-cooking udon noodles round out the meal with a satisfying bite. Additionally, it’s a great way to make good use of tough cuts of beef, transforming them into a delectable meal with the help of slow cooking. You can enjoy this dish with family or friends, making it a perfect choice for gatherings or cozy nights in.

How to Make Slow Cooker Korean Beef Noodles

Making Slow Cooker Korean Beef Noodles is a straightforward process that maximizes flavor with minimal effort. Here’s how to do it:

Ingredients:

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)
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

Directions:

In your slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock.
Place the ox cheek on top of the mixture and cover the slow cooker. Cook on low for 8 hours.
After 8 hours, shred the meat with two forks and return it to the cooker.
Add the udon noodles and chopped coriander to the slow cooker, then cook on high for an additional 25 minutes.
Season with salt and pepper to taste, garnish with black sesame seeds, and serve hot.

How to Serve Slow Cooker Korean Beef Noodles

Serve Slow Cooker Korean Beef Noodles in deep bowls, ensuring each serving is generous with both beef and noodles. You can add a sprinkle of additional fresh coriander or green onions for a pop of color and flavor. This dish pairs wonderfully with a side of kimchi or pickled vegetables for an authentic Korean experience.

How to Store Slow Cooker Korean Beef Noodles

If you find yourself with leftovers, allow the noodles and beef to cool completely before transferring them to an airtight container. Stored in the refrigerator, they can last for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop with a splash of beef broth to maintain moisture.

Tips to Make Slow Cooker Korean Beef Noodles

For an extra depth of flavor, consider marinating the beef in the sauce ingredients overnight before cooking.
If you’re short on time, you can use pre-cooked udon noodles and just heat them through at the end.
Garnish with additional toppings like sliced green onions or chili flakes for an added kick.

Variation

Feel free to customize this recipe by adding vegetables such as bell peppers or bok choy during the last 30 minutes of cooking. You can also swap the udon noodles for rice noodles or serve the beef over steamed rice for a different yet delicious option.

FAQs

Can I use other cuts of beef instead of ox cheek?
Yes, you can substitute ox tail, short ribs, or chuck roast, as they will all yield tender results when slow-cooked.

Is this dish gluten-free?
To make this recipe gluten-free, use gluten-free soy sauce or tamari instead of dark soy sauce and ensure your udon noodles are made from gluten-free ingredients.

Can I freeze leftovers?
Yes, you can freeze leftover Slow Cooker Korean Beef Noodles. Just remember that the texture of the noodles may change upon reheating, so it’s best to store the beef and noodles separately if possible.

Slow Cooker Korean Beef Noodles

A hearty and flavorful dish combining tender slow-cooked beef with satisfying udon noodles, infused with Korean spices.

Prep Time 15

Cook Time 8

Total Time 8 15

Serving Size servings

Ingredients

For the Beef Mixture

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
3.5 ounces low-sodium beef stock
14 ounces ox cheek (or substitute with ox tail, short ribs, or chuck roast)

For the Noodles

4 pouches ready-to-use udon noodles
1-2 tablespoons fresh coriander, roughly chopped for garnishing
1 tablespoon black sesame seeds for garnish
Kosher salt and freshly cracked black pepper, to taste

Instructions

Preparation

In your slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock.
Place the ox cheek on top of the mixture and cover the slow cooker.

Cooking

Cook on low for 8 hours.
After 8 hours, shred the meat with two forks and return it to the cooker.
Add the udon noodles and chopped coriander to the slow cooker, then cook on high for an additional 25 minutes.
Season with salt and pepper to taste, garnish with black sesame seeds, and serve hot.

Notes

For an extra depth of flavor, consider marinating the beef in the sauce ingredients overnight before cooking. If you're short on time, you can use pre-cooked udon noodles and just heat them through at the end. Garnish with additional toppings like sliced green onions or chili flakes for an added kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.