Description
Slow Cooker Korean Beef Noodles are tender, flavorful, and effortlessly delicious. Ox cheek or beef cuts simmer in a spicy-sweet gochujang sauce, perfect served over soft udon noodles and garnished with sesame seeds and fresh coriander.
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)
- For Serving: 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
- Place diced onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and beef stock into the slow cooker. Stir to combine.
- Add the ox cheek (or substitute beef) and coat well with the sauce mixture.
- Cover and cook on low for 6–8 hours, until the beef is tender and falls apart easily.
- Season with salt and pepper to taste.
- Cook udon noodles according to package instructions.
- Serve the tender beef and sauce over udon noodles, garnished with chopped coriander and black sesame seeds.
Notes
- For extra flavor, marinate beef in the sauce mixture for a few hours before slow cooking.
- Adjust gochujang for desired spiciness.
- Leftovers store well and can be reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Korean