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
Scale
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.
