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 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

This Slow Cooker Korean Beef Noodles Recipe is one of those dishes that just fills your home with amazing aromas and delivers deep, rich flavors with so little effort. It’s like having a restaurant-worthy meal ready when you walk in the door, and the tender beef with spicy, savory sauce over silky noodles is pure comfort on a plate.

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

Honestly, I’m smitten with this Slow Cooker Korean Beef Noodles Recipe because it transforms humble ingredients into something so satisfying and complex, yet it couldn’t be simpler to make. I always appreciate a recipe that does the heavy lifting for me while still feeling special enough for any night of the week.

Hands-Off Cooking: You just toss everything in the slow cooker and let it work its magic for hours, perfect for busy days.
Deep, Layered Flavors: Gochujang and tomato paste add a unique spicy-sweet kick that makes every bite irresistible.
Ultimate Tenderness: Slow cooking ox cheek (or similar cuts) yields melt-in-your-mouth beef that’s practically falling apart.
No Fuss Noodles: Ready-to-use udon noodles cook perfectly in the sauce for that restaurant-style experience at home.

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

This dish is all about balance—spicy, sweet, and tangy melded together with tender beef and chewy noodles. Each ingredient plays a key role, and choosing good quality ones makes all the difference. Here are some tips I’ve learned along the way to help you get it right:

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

Large Onion: Adds natural sweetness and forms a flavorful base when slow-cooked down with the sauce.
Gochujang: This Korean chili paste packs a mild heat and deep umami—it’s the secret star of the dish.
Dark Soy Sauce: Brings that rich, salty depth that balances the sweetness and tang of the other ingredients.
Rice Vinegar: A little acidity helps brighten the sauce and cuts through the richness of the beef.
Light Brown Sugar: Gives a mellow sweetness that rounds out the spicy and savory notes.
Garlic Ginger Paste: The perfect shortcut that infuses aromatic warmth and zing without extra chopping.
Tomato Paste: Adds subtle earthiness and thickness, enriching the slow cooker sauce mixture.
Low-Sodium Beef Stock: Builds a savory base without overpowering, keeping flavors balanced.
Ox Cheek (or similar cuts): The key to tender, flavorful meat—these cuts slow cook beautifully to fall-apart tenderness.
Ready-to-Use Udon Noodles: Convenient and chewy, they soak up the delicious sauce perfectly in the final step.
Fresh Coriander (Cilantro): Brightens the finished dish with a pop of herbal freshness.
Black Sesame Seeds: Sprinkle these on top for a nutty crunch and pretty visual contrast.
Kosher Salt and Freshly Cracked Black Pepper: Essential for seasoning to taste right before serving.

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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

I love making this Slow Cooker Korean Beef Noodles Recipe my own, and you can too! Whether you prefer it fiery hot or more mild, or want to swap in different greens or protein, the flexibility here makes it a staple for any season. Don’t be afraid to experiment a bit—there’s plenty of room to make it yours.

Spice it Up: I sometimes add an extra teaspoon of gochujang or sprinkle chili flakes if I want that extra punch, and it never disappoints.
Swap the Meat: If ox cheek isn’t your thing, short ribs or chuck roast work beautifully as alternatives—just adjust cooking times if needed.
Veggie Boost: Stir in some steamed bok choy or sautéed mushrooms at the end for a fresh, healthy touch.
Noodle Upgrade: You can use fresh ramen noodles or even rice noodles if you want a gluten-free option; just watch cooking times carefully.

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

Step 1: Building the Flavor Base

Start by combining your diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock right in the slow cooker. Give it a good stir to blend all those amazing flavors together. This mix will become the delicious sauce your beef slowly soaks up, so don’t rush this step!

Step 2: Slow Cook the Beef

Place the ox cheek on top of your sauce mixture, turning it to coat all sides. Cover the lid and set your slow cooker to low for 8 hours. This slow and low method is what makes the beef incredibly tender, juicy, and bursting with flavor—patience really pays off here!

Step 3: Shred and Finish Cooking

After 8 hours, carefully shred the beef using two forks right in the slow cooker (it should pull apart easily). Return the shredded meat to the sauce and add your udon noodles and chopped coriander. Switch the slow cooker to high and cook for another 25 minutes, just enough for the noodles to soak up the sauce and get perfectly tender.

Step 4: Season and Serve

Before serving, taste your noodles and meat and add kosher salt and freshly cracked black pepper as needed. Garnish with black sesame seeds for that little extra crunch and visual pop. Now, dig in and enjoy the comfort and layers of flavor you've created!

Top Tip

Through countless batches of this Slow Cooker Korean Beef Noodles Recipe, I’ve learned a few little tricks that really improve the final dish and make your life easier in the kitchen.

Quality Meat Choice: Using ox cheek or short ribs makes a huge difference; cheaper cuts may not become as tender or flavorful after slow cooking.
Don’t Skip Shredding: Shredding the beef after slow cooking helps the sauce cling better, guaranteeing every bite is saucy and tender.
Timing Your Noodles: Add noodles at the end to avoid mushiness—this ensures they soak up flavor but still have great texture.
Season at the End: The sauce reduces and concentrates while slow cooking; adding salt and pepper last helps you hit perfect seasoning without overdoing it.

How to Serve Slow Cooker Korean Beef Noodles Recipe

Korean Beef Noodles - Serving Suggestion

Garnishes

I’m a big fan of garnishing with fresh coriander (cilantro) and black sesame seeds because they add brightness and a lovely nutty crunch. Sometimes I’ll throw on some sliced green onions or a drizzle of toasted sesame oil for an extra flavor boost and a beautiful finish.

Side Dishes

This dish pairs wonderfully with a simple cucumber kimchi, steamed bok choy, or even a fresh cabbage salad tossed in a light vinaigrette. If you want something heartier, some crispy Korean pancakes (pajeon) are a fantastic complement!

Creative Ways to Present

For a fun twist when serving guests, I like to plate it in individual bowls and garnish each with a soft-boiled egg and pickled radishes. It gives that extra pop of color and texture that's perfect for special occasions or casual dinner parties.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. The beef and sauce actually taste richer the next day! I usually keep the noodles separate if I can, but since these udon noodles soak up the sauce so well, storing together works too—just add a splash of water when reheating.

Freezing

This recipe freezes surprisingly well. Just freeze the beef and sauce separately from the noodles for best texture. When you’re ready, thaw overnight in the fridge and reheat gently on the stove, adding fresh noodles last to avoid mushiness.

Reheating

I usually reheat on low in a saucepan with a little water or broth, stirring occasionally to keep it saucy. If adding fresh noodles, simmer them in hot water separately until just tender then toss with the warm beef and sauce.

Frequently Asked Questions:

Can I use a different cut of beef for this recipe?

Absolutely! While ox cheek is ideal for that melt-in-your-mouth texture, short ribs, oxtail, or chuck roast are great alternatives. Just adjust the cooking time to make sure the meat becomes tender.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. To keep noodles from becoming mushy, you can store the beef and sauce separately and add freshly cooked noodles when serving.

Can I make this recipe vegan or vegetarian?

This particular recipe relies on beef for its signature flavor and texture, but you can swap in hearty mushrooms or jackfruit for a vegan version and use vegetable broth instead of beef stock. Adjust seasoning to taste.

How spicy is this Slow Cooker Korean Beef Noodles Recipe?

It has a gentle heat from the gochujang that builds flavor without overwhelming the palate. You can easily adjust the spice level by adding more or less gochujang or including red pepper flakes to suit your preference.

Final Thoughts

This Slow Cooker Korean Beef Noodles Recipe is one of those meals I turn to when I want something deeply comforting but don’t want to slave over the stove. It’s exciting and approachable, packed with flavor, and always hits the spot. Trust me, once you try this, it’ll become a favorite in your rotation too — cozy, satisfying, and just downright delicious.