Description
A hearty and flavorful Slow Cooker Korean Beef Noodles recipe featuring tender ox cheek simmered in a spicy gochujang sauce, served with udon noodles and garnished with fresh coriander and black sesame seeds. Perfect for a comforting dinner with minimal hands-on time.
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 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
Instructions
- Prepare the sauce: 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 the ingredients thoroughly.
- Add the beef: Place the ox cheek on top of the sauce mixture in the slow cooker, making sure to coat all sides of the meat with the sauce beneath. Cover the slow cooker with its lid.
- Slow cook the beef: Set the slow cooker to low and cook for 8 hours until the beef is tender enough to shred easily.
- Shred the meat: After 8 hours, remove the beef and shred it using two forks. Return the shredded beef to the slow cooker and mix it back into the sauce.
- Add noodles and coriander: Add the ready-to-use udon noodles and roughly chopped coriander to the slow cooker. Stir to combine and cook on high for an additional 25 minutes until the noodles are heated through.
- 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 and enjoy: Serve the Korean beef noodles hot, garnished with the black sesame seeds and fresh coriander.
Notes
- Substitute ox cheek with ox tail, short ribs, or chuck roast if unavailable.
- If you cannot find ready-to-use udon noodles, regular udon noodles can be boiled separately and added towards the end of cooking.
- You can adjust the amount of gochujang depending on your preferred spice level.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative and use gluten-free noodles.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 95 mg
