Description
This Slow Cooker Korean Beef Noodles recipe features tender, flavorful ox cheek cooked low and slow in a rich, spicy sauce with gochujang and soy, served over soft udon noodles and garnished with fresh coriander and black sesame seeds. It's a comforting and satisfying meal perfect for a hearty dinner.
Ingredients
Scale
Main 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)
Noodles & Garnishes
- 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
Instructions
- Combine Sauce Ingredients: In the slow cooker, add 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 combine all ingredients into a flavorful base sauce.
- Add and Coat Meat: Place the ox cheek on top of the sauce mixture, turning it gently to coat all sides with the sauce beneath. Make sure the meat is well covered for optimal flavor infusion.
- Slow Cook the Beef: Cover the slow cooker with the lid and cook on low heat for 8 hours, allowing the meat to become tender and flavorful.
- Shred the Meat: After cooking, remove the ox cheek pieces and shred the meat using two forks. Return the shredded beef to the slow cooker and mix it with the sauce.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes until the noodles are heated through and flavors meld.
- Season and Garnish: Taste the dish and season with kosher salt and freshly cracked black pepper as desired. Garnish with black sesame seeds before serving.
- Serve: Spoon the Korean beef and noodles into bowls and enjoy a warm, comforting meal.
Notes
- If ox cheek is not available, substitute with ox tail, short ribs, or chuck roast for a similar texture and flavor.
- Use low-sodium soy sauce and beef stock to control salt levels according to taste.
- Fresh coriander adds brightness; substitute with fresh parsley if unavailable.
- Gochujang can be adjusted depending on your preferred spice level.
- Leftover dish keeps well refrigerated for up to 3 days and is great for reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
