Description
This Slow Cooker Korean Beef Noodles recipe features tender, flavorful ox cheek beef simmered in a rich blend of gochujang, soy sauce, and aromatic spices. Combined with soft udon noodles and garnished with fresh coriander and black sesame seeds, this comforting dish is perfect for an effortless weeknight dinner or a cozy weekend meal.
Ingredients
Scale
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
- Prepare the beef base: In your slow cooker, combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Stir well to incorporate all ingredients evenly for a flavorful sauce base.
- Add the beef and cook: Place the 14 ounces of ox cheek on top of the prepared sauce mixture in the slow cooker. Cover and cook on low for 8 hours, allowing the tough cut to slowly tenderize and absorb the rich flavors.
- Shred the beef: After 8 hours, remove the ox cheek and shred it finely using two forks. Return the shredded beef to the slow cooker, stirring it into the sauce to meld the flavors.
- Add noodles and finish cooking: Add the four pouches of ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes, allowing the noodles to warm through and soak up the savory sauce.
- Season and garnish: Taste and adjust seasoning with kosher salt and freshly cracked black pepper as needed. Garnish with black sesame seeds just before serving for a nutty crunch and visual appeal.
Notes
- You can substitute ox cheek with ox tail, short ribs, or chuck roast according to availability and preference.
- Ready-to-use udon noodles are convenient, but if using dried noodles, adjust cooking times accordingly.
- For a spicier dish, increase the amount of gochujang or add chili flakes.
- Serve with additional fresh coriander and sesame seeds for extra freshness and texture.
