Slow Cooker Korean Beef Noodles Recipe

Introduction

This Slow Cooker Korean Beef Noodles recipe brings rich, tender beef combined with flavorful, spicy sauce for a comforting and satisfying meal. Perfect for busy days, it uses a slow cooker to develop deep flavors with minimal effort.

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

Instructions

1. Step 1: In the slow cooker, combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock.
2. Step 2: Place the ox cheek on top of the mixture. Cover and cook on low for 8 hours until the beef is tender enough to shred.
3. Step 3: Remove the beef and shred it using two forks. Return the shredded meat to the slow cooker and stir to combine.
4. Step 4: Add the ready-to-use udon noodles and chopped fresh coriander to the cooker. Cook on high for 25 minutes until the noodles are warmed through.
5. Step 5: Season with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving.

Tips & Variations

• For a richer flavor, sear the ox cheek in a hot pan before adding it to the slow cooker.
• Substitute ox cheek with ox tail, short ribs, or chuck roast depending on your preference and availability.
• If you prefer a bit more spice, add an extra tablespoon of gochujang or a pinch of chili flakes.
• Swap fresh coriander for green onions if you’re not a fan of cilantro’s flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of beef stock or water to loosen the sauce if it thickens. This dish does not freeze well due to the noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute udon noodles with ramen, soba, or even rice noodles. Adjust cooking time accordingly to avoid overcooking them in the slow cooker.

How do I know when the beef is done?

The beef is ready when it is very tender and easily pulls apart with forks, usually after 8 hours on low heat in the slow cooker.

Slow Cooker Korean Beef Noodles Recipe

---

★★★★★

4.6 from 140 reviews

• Author: anna
• Total Time: 8 hours 40 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

This Slow Cooker Korean Beef Noodles recipe combines tender, flavorful ox cheek beef cooked low and slow in a rich, spicy-sweet sauce with gochujang, soy, and garlic-ginger paste, served over udon noodles and garnished with fresh coriander and black sesame seeds. Perfect for an effortless, comforting weeknight meal with authentic Korean flavors.

---

Ingredients

Scale 1x2x3x

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

1. Prepare the Beef: Finely dice the onion and gather all the sauce ingredients including gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock.
2. Combine Sauce Ingredients: In the slow cooker, combine the diced onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock, stirring gently to mix all components evenly.
3. Add the Beef: Place the whole ox cheek on top of the sauce mixture in the slow cooker, making sure it is mostly submerged in the liquid for even cooking.
4. Cook the Beef: Cover and cook on low heat for approximately 8 hours until the beef is tender and easily shredded.
5. Shred the Meat: Remove the ox cheek from the slow cooker, shred it finely with forks, then return the shredded beef to the slow cooker, stirring to incorporate it back into the sauce.
6. Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Increase the heat setting to high and cook for an additional 25 minutes to warm the noodles and allow flavors to meld.
7. Season and Garnish: Season the dish with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving for a nutty crunch and visual appeal.

Notes

• Ox cheek can be substituted with ox tail, short ribs, or chuck roast based on availability for similar rich texture and flavor.
• Ready-to-use udon noodles save time and prevent overcooking; fresh or dried udon can be used if prepared separately.
• For a spicier dish, increase the amount of gochujang or add chili flakes to taste.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
• To make this recipe gluten-free, use tamari sauce in place of dark soy sauce and ensure the udon noodles are gluten-free.

• Prep Time: 15 minutes
• Cook Time: 8 hours 25 minutes
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Korean

Keywords: Korean beef noodles, slow cooker recipes, ox cheek recipe, udon noodles, Korean dinner, easy slow cooker meal