Description
A comforting and flavorful Slow Cooker Korean Beef Noodles recipe featuring tender ox cheek slow-cooked in a rich, spicy broth with gochujang and soy sauce, served over soft udon noodles and garnished with fresh coriander and black sesame seeds.
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: Combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock in the slow cooker. Mix well to create a flavorful sauce base.
- Cook the Beef: Place the 14 ounces of ox cheek on top of the sauce mixture. Cover and cook on low heat for 8 hours, until the beef is tender and easily shreddable.
- Shred the Meat: After cooking, shred the ox cheek with two forks and return the shredded meat to the slow cooker. Stir to combine with the sauce.
- Finish the Dish: Add four pouches of ready-to-use udon noodles and 1 to 2 tablespoons of roughly chopped fresh coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes to warm the noodles through and allow flavors to meld.
- Season and Garnish: Taste and season with kosher salt and freshly cracked black pepper as needed. Serve hot, garnished with 1 tablespoon of black sesame seeds for crunch and a toasted nutty flavor.
Notes
- You can substitute ox cheek with ox tail, short ribs, or chuck roast if preferred.
- If you do not have ready-to-use udon noodles, cook fresh or dried udon noodles separately according to package instructions and add them at the end to warm through.
- Adjust the amount of gochujang to control the spiciness of the dish.
- For a thicker sauce, reduce the cooking liquid slightly before adding the noodles.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 8 hours 25 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Keywords: Korean beef noodles, slow cooker recipe, ox cheek recipe, udon noodle dish, gochujang beef, easy slow cooker meal, Korean comfort food
