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Slow Cooker Korean Beef Noodles

Slow Cooker Korean Beef Noodles for Ultimate Comfort Cooking

Enjoy Slow Cooker Korean Beef Noodles, a gluten-free dish with fork-tender beef and chewy noodles in a savory-sweet sauce.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 medium Diced Onion Adds foundational flavor and sweetness; substitute with shallots for a milder taste.
  • 3 tablespoons Gochujang Provides heat, umami, and a subtle sweetness; adjust the amount to control spiciness.
  • 1/4 cup Dark Soy Sauce Adds depth and color; use regular soy sauce for a lighter flavor if needed.
  • 2 tablespoons Rice Vinegar Contributes tanginess; apple cider vinegar makes a great alternative.
  • 2 tablespoons Packed Brown Sugar Balances flavors with sweetness; white sugar can be used, but you'll lose some depth.
  • 2 tablespoons Garlic-Ginger Paste Infuses bold flavor; freshly minced garlic and ginger can be swapped in.
  • 2 tablespoons Tomato Paste Adds richness and body to the sauce; ketchup can work in a pinch.
  • 2 cups Beef Stock Enhances overall flavor; vegetable broth offers a lighter broth option.
For the Main Ingredients
  • 2 pounds Ox Cheek The star protein that becomes fork-tender; alternatives include chuck roast or boneless short ribs.
  • 12 ounces Udon Noodles Offers chewy texture and absorbs flavors well; substitute with soba or rice noodles.
For Garnishing
  • 1/4 cup Chopped Coriander Provides freshness and color; parsley can be a substitute if desired.
  • 2 tablespoons Black Sesame Seeds Adds crunch and visual appeal; optional, but they enhance the dish's look.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. In a slow cooker, combine diced onion, gochujang, dark soy sauce, rice vinegar, packed brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir thoroughly for about 2 minutes.
  2. Gently place the ox cheek (or beef cut of your choice) on top of the sauce. Press down slightly to ensure the meat absorbs the flavors.
  3. Cover the slow cooker with the lid and set it to low heat. Allow the mixture to cook for 8 hours, checking occasionally.
  4. Carefully remove the lid and use two forks to shred the beef into bite-sized pieces right in the slow cooker.
  5. Add the udon noodles directly into the slow cooker, stirring gently to combine. Cover the cooker and set it to high heat for 25 minutes.
  6. Once the noodles are heated through, taste and season with salt and pepper. Garnish with chopped coriander and black sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze components separately for up to 2 months.

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