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