Irresistible Slow Cooker Korean Beef Noodles for Cozy Nights

This Slow Cooker Korean Beef Noodles recipe is a comforting blend of tender beef and savory noodles, perfect for busy weeknights.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup Diced Onion Adds sweetness and depth; can substitute with shallots for a milder flavor.
2 tablespoons Gochujang Provides heat and umami; adjust quantity for preferred spice level.
1/4 cup Dark Soy Sauce Contributes richness and color; can substitute with regular soy sauce for a lighter alternative.
2 tablespoons Rice Vinegar Balances flavors with acidity; lemon juice is a good substitute.
2 tablespoons Brown Sugar Adds sweetness; can use white sugar or honey but adjust for moisture.
2 tablespoons Garlic-Ginger Paste Enhances aroma and flavor; fresh minced garlic and ginger can be used instead.
2 tablespoons Tomato Paste Adds depth and richness; omit for a lighter flavor profile.
2 cups Beef Stock Serves as the cooking liquid; can substitute with chicken stock for a different taste.

For the Beef and Noodles

2 pounds Ox Cheek The primary protein; alternatives include chuck roast or short ribs for tenderness.
8 ounces Udon Noodles Provides chewiness and structure; can swap with soba or rice noodles but adjust cooking time accordingly.

For the Garnish

1/4 cup Chopped Coriander Fresh herb garnish enhancing flavor; parsley can be used as a substitute.
1 tablespoon Black Sesame Seeds Finishing touch for texture and flavor; omit if unavailable.

Equipment

slow cooker

Method

Step-by-Step Instructions

In your slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, and tomato paste. Stir everything together until well mixed, creating a vibrant sauce that’s rich in flavor and color.
Place the ox cheek or your choice of beef cut on top of the sauce mixture, ensuring it gets coated thoroughly.
Cover the slow cooker and set it to low heat, allowing the beef to cook for 8 hours.
Once the cooking time is complete, carefully remove the beef and shred it into bite-sized pieces.
Return the shredded beef to the slow cooker, then stir in the udon noodles and chopped coriander. Cover and switch the cooker to high for an additional 25 minutes.
After 25 minutes, check that the udon noodles are heated through. Season with salt and pepper to taste.
Garnish your Slow Cooker Korean Beef Noodles with black sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 3.5mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, separate the beef and udon noodles in freezer-safe bags for up to 2 months.

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