Dinner

Slow Cooker Korean Beef Noodles Recipe

Name: Slow Cooker Korean Beef Noodles Recipe
Prep time: 15 min
Cook time: 8 h 25 min
Total time: 8 h 40 min
Cuisine: Korean
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

ByCharlotte Montgomery January 18, 2026January 18, 2026

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Introduction

This Slow Cooker Korean Beef Noodles recipe offers tender, flavorful beef simmered to perfection with a spicy, savory sauce. Paired with udon noodles and fresh coriander, it’s an easy and comforting dish perfect for any day of the week.

A white bowl filled with thick, flat noodles in a glossy dark brown sauce, topped with small pieces of tender beef that are evenly mixed with the noodles. Bright green chopped scallions are scattered across the top, adding a fresh contrast to the rich colors. The noodles look soft and slightly twisted, while the beef has a shiny, slightly textured surface. The bowl sits on a white marbled surface, creating a clean and simple background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In the 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 until well mixed.
Step 2: Place the ox cheek on top of the sauce mixture. Cover and cook on low for 8 hours, until the beef is very tender and easy to shred.
Step 3: Remove the beef, shred it with two forks, then return the shredded meat to the slow cooker. Add the ready-to-use udon noodles and roughly chopped coriander.
Step 4: Increase the slow cooker to high and cook for an additional 25 minutes to warm the noodles through. Season with kosher salt and freshly cracked black pepper to taste.
Step 5: Serve the noodles and beef in bowls, garnished with black sesame seeds for a nutty crunch and extra flavor.

Tips & Variations

For a spicier kick, add extra gochujang or a dash of chili flakes before cooking.
If you don’t have ox cheek, short ribs or chuck roast work well as tender, flavorful substitutes.
Feel free to add vegetables like bok choy or scallions in the last 30 minutes for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or beef stock to keep the noodles from drying out.

How to Serve

A white bowl filled with wide, flat noodles covered in a shiny, dark brown sauce with visible glossy texture. The noodles are mixed with small pieces of dark brown cooked meat and fresh green herbs scattered on top, including chopped green onions and cilantro leaves. A woman's hand is holding a silver fork lifting some noodles, showing their smooth and slightly curled shape coated in sauce. The background features a soft white marbled texture and a blue cloth is partially visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular beef instead of ox cheek?

Yes, you can substitute with cuts like short ribs or chuck roast. These cuts become tender and flavorful when slow-cooked slowly, similar to ox cheek.

Do I have to use udon noodles?

While udon noodles work best for texture and soak up the sauce beautifully, you can substitute with other thick wheat noodles or even rice noodles if preferred.