If you’re craving something that wraps cozy, rich flavors around tender, melt-in-your-mouth beef and chewy noodles, you have to try this Slow Cooker Korean Beef Noodles Recipe. It’s comfort food elevated with vibrant Korean spices, effortlessly made in your slow cooker so that the beef becomes unbelievably juicy and infused with layers of savory, sweet, and tangy goodness. The velvety sauce clings perfectly to soft udon noodles, creating a dish that’s as satisfying as it is deeply flavorful. Whether it’s a busy weekday dinner or a relaxed weekend feast, this recipe brings warmth and a bit of excitement to your table.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the delicious complexity of this Slow Cooker Korean Beef Noodles Recipe. From the rich umami of dark soy sauce to the spicy kick of gochujang, every item adds its unique taste, texture, or color that makes the dish sing.
- 1 large onion, finely diced: Adds sweetness and depth to the broth.
- 2 tablespoons gochujang: This Korean chili paste delivers a perfect balance of spice, sweetness, and umami.
- 2 tablespoons dark soy sauce: Brings salty richness and a lovely dark color.
- 2 tablespoons rice vinegar: Provides a touch of acidity to brighten the flavors.
- 1 tablespoon packed light brown sugar: Adds mild sweetness to balance the heat and acidity.
- 1 tablespoon garlic ginger paste: Infuses warm, aromatic notes essential to Korean cooking.
- 1 tablespoon tomato paste: Helps thicken the sauce and adds subtle umami depth.
- 3 1/2 ounces low-sodium beef stock: Keeps the broth flavorful but not too salty.
- 14 ounces ox cheek (or substitute ox tail, short ribs, or chuck roast): The star of the dish, slow-cooked to tender perfection.
- 4 pouches ready-to-use udon noodles: Thick, chewy noodles that soak up all the delicious sauce.
- 1 to 2 tablespoons fresh coriander, roughly chopped: Adds a fresh herbal note to lighten the dish.
- 1 tablespoon black sesame seeds, for garnish: Provides a subtle nutty crunch and visual contrast.
- Kosher salt and freshly cracked black pepper, to taste: Essential for seasoning and balancing all the flavors.
How to Make Slow Cooker Korean Beef Noodles Recipe
Step 1: Prepare the Beef and Sauce Base
Start by finely dicing the onion, which forms the flavor foundation for this dish. Combine the diced onion with gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock directly into your slow cooker. This mix creates a deliciously rich and balanced sauce that will soak into the beef all day long.
Step 2: Add and Cook the Ox Cheek
Place the ox cheek on top of the sauce mixture, making sure it’s mostly submerged. Set your slow cooker to low and let it work its magic for 8 hours. This slow, gentle cooking breaks down the tough collagen in the meat, resulting in a tender texture that shreds beautifully with just a fork.
Step 3: Shred the Beef and Incorporate Back
Once the beef is fork-tender, remove it from the slow cooker and shred it carefully. Return the shredded meat back into the slow cooker, mixing it into the rich, flavorful sauce. This step ensures every bite of beef is infused with those amazing Korean flavors.
Step 4: Add Noodles and Fresh Herbs
Stir in the ready-to-use udon noodles and roughly chopped fresh coriander. Switch your slow cooker to high and let it cook for another 25 minutes to warm the noodles through and marry the flavors. Season with kosher salt and freshly cracked black pepper to your taste, then sprinkle black sesame seeds on top just before serving for that final, delicious touch.
How to Serve Slow Cooker Korean Beef Noodles Recipe
Garnishes
Garnishing is an easy way to elevate your presentation and add extra layers of flavor. Fresh coriander adds brightness and a pop of green, while black sesame seeds offer delightful nuttiness and crunch. For a bit of extra kick, consider serving with thinly sliced scallions or a drizzle of sesame oil—both add wonderful aroma and freshness to the dish.
Side Dishes
This dish is hearty and flavorful on its own, but pairing it with simple side dishes can make the meal even more special. Try serving it with a crisp cucumber salad to add a refreshing contrast or some steamed greens like bok choy or broccoli to incorporate some healthy balance. A bowl of kimchi is a classic Korean side that adds a fermented, tangy bite to complement the richness.
Creative Ways to Present
If you want to impress guests or just switch things up, serve the Slow Cooker Korean Beef Noodles Recipe in individual bowls topped with extra sesame seeds and fresh herbs. You can also add a soft boiled egg for richness or offer chili flakes on the side for those who like it spicy. For a more casual vibe, pile the noodles on a big platter family-style and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Beef Noodles Recipe keeps really well in the fridge for up to 3 days. Store it in an airtight container to preserve all those rich flavors and tender textures. The beef sauce might thicken overnight—just add a splash of water or broth when reheating to loosen it up.
Freezing
You can freeze portions of the beef and sauce mixture before adding noodles, which freeze less well. Place the beef and sauce in a freezer-safe container or bag for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating and adding fresh noodles.
Reheating
Reheat the leftover beef and sauce gently on the stove or in the microwave until warmed through. Add freshly boiled udon noodles and fresh coriander at this point to keep the noodles chewy and the herbs vibrant. Adjust seasoning with salt and pepper before serving to revive those dynamic flavors.
FAQs
Can I use a different cut of beef?
Absolutely! While ox cheek is ideal for its tenderness and flavor after slow cooking, you can substitute ox tail, short ribs, or chuck roast. Just keep in mind that cooking times might vary slightly based on the cut.
Is gochujang spicy?
Gochujang offers a mild to moderate heat but also brings sweetness and umami. If you prefer less spice, you can adjust the amount or balance it with a bit more sugar or vinegar.
Do I need to soak the udon noodles before adding?
Using ready-to-use udon noodles means they are pre-cooked and only need to be heated through. There’s no need to soak or boil them separately, which keeps the process simple and saves time.
Can I make this recipe on the stovetop?
You certainly can simmer the same ingredients gently on low heat in a covered pot for several hours, stirring occasionally, but the slow cooker is fantastic for hands-off convenience and even cooking.
What if I want to make this vegetarian?
While this recipe shines with beef, you can experiment with hearty mushrooms like shiitake or portobello and vegetable stock. However, the flavor and texture will naturally differ from the original.
Final Thoughts
This Slow Cooker Korean Beef Noodles Recipe is one of those magical dishes that turns a handful of simple ingredients into a spectacularly comforting meal with minimal fuss. Its rich sauce, tender beef, and satisfying noodles create a harmonious bowl you’ll keep coming back to. So, dust off your slow cooker, gather your ingredients, and treat yourself to this incredible Korean-inspired delight—you won’t regret it!
Print
Slow Cooker Korean Beef Noodles Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 25 minutes
- Total Time: 8 hours 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
A flavorful Slow Cooker Korean Beef Noodles recipe that combines tender, slow-cooked ox cheek with a spicy, savory sauce and soft udon noodles. Perfectly balanced with gochujang, soy sauce, rice vinegar, and garnished with fresh coriander and black sesame seeds, this dish offers a comforting and authentic Korean-inspired meal with minimal hands-on cooking.
Ingredients
Sauce and Beef
- 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
- Prepare the Beef: Finely dice the large onion to build the base flavor of the slow cooker sauce. Make sure all ingredients including gochujang, soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and beef stock are measured and ready.
- Combine Ingredients in Slow Cooker: Add the finely diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock into the slow cooker and stir well to combine the sauce.
- Add the Beef: Place the ox cheek on top of the combined sauce ingredients in the slow cooker. Make sure it’s submerged as much as possible for even cooking.
- Cook Low and Slow: Set the slow cooker to low and cook the beef mixture for 8 hours to allow the beef to become tender and absorb the rich flavors.
- Shred the Beef: After 8 hours, remove the beef, shred it finely using two forks, and return the shredded meat back into the slow cooker to mix with the sauce.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker.
- Finish Cooking: Change the slow cooker setting to high and cook everything together for an additional 25 minutes to heat through and let the flavors meld.
- Season and Garnish: Taste and season with kosher salt and freshly cracked black pepper as desired. Garnish with black sesame seeds before serving for a nutty finish and visual appeal.
Notes
- Ox cheek can be substituted with ox tail, short ribs, or chuck roast depending on availability.
- Ready-to-use udon noodles save time; fresh or dried udon could be used but cooking times may vary.
- Adjust the amount of gochujang to control the spice level according to your preference.
- For a thicker sauce, you may remove the lid during the final 25 minutes of cooking.
- Garnish with additional herbs like green onions for extra freshness.
- This dish is best served fresh but can be refrigerated for up to 3 days.
