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 (can substitute with ox tail, short ribs, or chuck roast); 4 pouches ready-to-use udon noodles; 1 to 2 tablespoons roughly chopped fresh coriander; 1 tablespoon black sesame seeds for garnish; Kosher salt and freshly cracked black pepper, to taste

There’s something undeniably comforting about tender beef swimming in a rich, spicy sauce, isn’t there? This Slow Cooker Korean Beef Noodles Recipe hits all the right notes—deep flavors from slow-cooked ox cheek, a touch of sweetness, and that iconic Korean spice that wakes up your taste buds. It’s a total crowd-pleaser and foolproof if you let your slow cooker do the heavy lifting.

A white bowl is filled with wide, flat noodles coated in a rich, dark reddish-brown sauce. Mixed in are tender pieces of dark brown meat and chopped green herbs, giving a splash of color. The noodles have a glossy, slightly thick texture with some curled ends, and the sauce looks thick and hearty. The bowl sits on a blue cloth with a white grid pattern, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe
Top Tip
How to Serve Slow Cooker Korean Beef Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Korean Beef Noodles Recipe

Why You'll Love This Recipe

I absolutely adore this Slow Cooker Korean Beef Noodles Recipe because it’s the kind of dish that feels special yet is incredibly simple to pull off. You start it in the morning and come home to a kitchen filled with the most inviting aromas and melt-in-your-mouth beef ready to serve. The noodles soak up all that saucy goodness, making for a warm, satisfying dinner that feels like a hug in a bowl.

Hands-off cooking: The slow cooker does the work while you get on with your day.
Flavor-packed: Layers of gochujang heat, soy savoriness, and that hint of sweetness make every bite thrilling.
Perfectly tender beef: Slow cooking the ox cheek until it shreds easily is pure magic.
Quick final step: Adding noodles for just 25 minutes means perfectly cooked noodles infused with flavor, avoiding mushiness.

A white bowl filled with a rich, dark red-brown saucy dish that has visible pieces of shredded meat and slivers of orange carrots mixed in. Bright green sliced scallions are scattered on top, adding a fresh contrast. Small crunchy-looking bits, possibly nuts or fried shallots, are sprinkled over the dish. The bowl sits on a blue cloth with white stitched lines, and the background is a blurred red object on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here is bringing something special to the table. The interplay between the spicy gochujang, the umami-rich dark soy sauce, the tang of rice vinegar, and the deep beef stock builds a complex sauce that clings beautifully to the beef and noodles. Plus, using ox cheek means you get that melt-in-your-mouth texture that’s hard to beat.

Flat lay of a peeled large white onion, a small white bowl of bright red gochujang paste, a small white bowl of dark soy sauce, a small white bowl of clear rice vinegar, a small white bowl of packed light brown sugar, a small white bowl of golden garlic-ginger paste, a small white bowl of deep red tomato paste, a small white bowl of dark beef stock, a piece of fresh raw ox cheek beef with marbled fat, four bundles of pale creamy udon noodles, a small pile of roughly chopped fresh green coriander leaves, and a small white bowl of black sesame seeds, arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Onion: Adds sweetness and depth to the sauce once it softens down.
Gochujang: This Korean chili paste carries sweet, spicy, and savory notes essential for authentic flavor.
Dark soy sauce: Provides salty, robust umami that enriches the beef sauce.
Rice vinegar: Adds acidity to balance out the sweetness and heat.
Light brown sugar: Brings subtle sweetness and enhances caramelization during cooking.
Garlic ginger paste: Packs in aromatic warmth and sharpness for a lively kick.
Tomato paste: Adds a concentrated savory base with depth and subtle acidity.
Low-sodium beef stock: Boosts richness without overpowering the other flavors.
Ox cheek (or alternatives like ox tail, short ribs, or chuck roast): Super tender and richly flavored cut that holds up beautifully to slow cooking.
Ready-to-use udon noodles: Thick, chewy noodles that soak up the sauce perfectly and cook quickly.
Fresh coriander: Adds brightness and herbaceous freshness to finish the dish.
Black sesame seeds: For a nutty crunch and pretty garnish.
Kosher salt and black pepper: To season to taste after cooking.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Slow Cooker Korean Beef Noodles Recipe is how easy it is to tweak. I like to tweak the heat level by adjusting the gochujang — sometimes I add a little extra if I’m feeling bold, or swap half for a milder chili paste if I’m cooking for kids. It’s also great with different cuts of beef depending on what you have on hand.

Variation: I once used chuck roast instead of ox cheek and it turned out just as delicious—just make sure to shred well after cooking.
Dietary tweak: For a lower carb option, swap out noodles for spiralized zucchini or shirataki noodles added during the last 15 minutes.
Seasonal twist: Adding in some sautéed mushrooms or bell peppers before serving gives it a great seasonal fresh touch.

Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe

Step 1: Build the flavorful base

Start by tossing the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock into your slow cooker. Give everything a good stir to blend those flavors together before adding the star of the show—the ox cheek.

Step 2: Add the beef and slow cook low & slow

Place the ox cheek right on top, pressing it gently into the sauce below so every side soaks up that incredible seasoning. Cover it and set your slow cooker to low for 8 hours. Trust me, the wait is so worth it—the beef will be wonderfully tender and flavorful.

Step 3: Shred and reintroduce the beef

When your 8 hours are up, take the beef out and shred it using two forks. It should fall apart easily. Pop the shredded meat back into the slow cooker to soak up the juices and flavor while you prep the noodles.

Step 4: Final noodle step and finishing touches

Add the ready-to-use udon noodles to the slow cooker along with the fresh coriander. Increase the heat to high and cook for another 25 minutes—this ensures the noodles are perfectly tender without getting mushy, soaking up all those rich flavors. Finish off with a sprinkle of black sesame seeds and season with salt and pepper to taste before serving.

Top Tip

Over the years, I’ve learned a few little tricks that make a big difference in nailing this recipe perfectly every time. These tips come straight from my kitchen experiments and have saved me from overcooked noodles or dry beef more than once.

Choose the right beef cut: Ox cheek is ideal for that tender, rich texture, but if you swap cuts, adjust cooking times accordingly.
Don’t skip shredding: Shredding the beef and returning it to the sauce lets the flavors soak in better and creates a cohesive dish.
Add noodles late: Tossing the noodles in just 25 minutes before serving keeps them from turning into a mushy mess.
Season last: Salt and pepper to taste after everything’s cooked so you don’t over-salt with the soy sauce and stock in the mix.

How to Serve Slow Cooker Korean Beef Noodles Recipe

Korean Beef Noodles - Serving Suggestion

Garnishes

I always sprinkle black sesame seeds and freshly chopped coriander on top—the black sesame adds a lovely nutty crunch, while the coriander brings a bright freshness that balances the rich beef perfectly. Sometimes, I throw on a handful of thinly sliced green onions too if I have them on hand for extra color and bite.

Side Dishes

This dish goes beautifully with classic Korean banchan sides like kimchi or pickled cucumbers to cut through the richness. I also enjoy serving it alongside steamed broccoli or a crisp Asian slaw for some fresh texture contrasts.

Creative Ways to Present

For gatherings, I like to pile the noodles and beef high in a wide bowl, surrounded by small dipping bowls of extra gochujang or soy sauce for guests to customize the heat. Wrap some lettuce leaves on the side too for a DIY Korean beef wrap experience. It’s fun and makes the meal interactive!

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The beef actually tastes even better the next day once the flavors meld further, but I do recommend reheating gently to avoid drying out the meat or overcooking the noodles.

Freezing

This recipe freezes well if you don’t want to eat all of it at once. I freeze the beef and sauce separate from the noodles to maintain their texture. When thawing, warm the beef mixture fully first, then toss in freshly cooked noodles for the best results.

Reheating

I reheat leftovers slowly on the stovetop over medium-low heat, stirring often to keep the beef tender and the sauce luscious. If the noodles dry out a bit, I add a splash of water or beef stock to loosen the sauce back up before serving.

Frequently Asked Questions:

Can I use other noodles besides udon?

Absolutely! While udon noodles are thick and chewy, you could swap in soba, rice noodles, or even spaghetti, but adjust cooking times since thinner noodles cook faster and could become mushy if left too long in the slow cooker.

What if I can’t find ox cheek?

No worries! Ox tail, short ribs, or chuck roast are great alternatives. Just make sure to extend or shorten the slow-cooking time depending on the cut’s toughness. The goal is tender, shreddable beef.

How spicy is this recipe?

The spice level is moderate, thanks to the gochujang, which has a mild heat combined with sweetness. You can easily adjust the amount of gochujang or add a pinch of chili flakes if you want more heat.

Can I make this recipe on the stove instead of a slow cooker?

Yes! I’ve done it before by simmering the beef and sauce gently on the stove for 3-4 hours until tender, but you’ll need to keep an eye on the liquid levels and stir occasionally to prevent sticking. The slow cooker just frees up your time and hands.

Final Thoughts

To me, this Slow Cooker Korean Beef Noodles Recipe feels like a perfect weeknight win. It’s comforting, loaded with bold flavors, and doesn’t ask for much active cooking time—ideal for busy days when you want something delicious on the table without fuss. I hope you enjoy it as much as I do, and that it becomes one of those dishes you turn to when you want something reliably tasty and satisfying.