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 (or 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, to taste; Freshly cracked black pepper, to taste

There’s something so comforting about a bowl of rich, tender beef swimming in flavorful sauce with chewy noodles—this Slow Cooker Korean Beef Noodles Recipe brings all those cozy vibes right to your kitchen. It’s an effortless way to enjoy deep Korean flavors without fussing over the stove all day.

A white bowl filled with wide flat noodles coated in a thick dark reddish-brown sauce mixed with leafy green herbs, and tender chunks of dark brown meat all evenly distributed, set on a blue cloth with a white checked pattern, 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

I’ve made this Slow Cooker Korean Beef Noodles Recipe more times than I can count because it’s just so reliably delicious and easy. Once everything is in the slow cooker, you get hours to relax while the beef becomes meltingly tender, soaking up all those vibrant savory-sweet, spicy notes.

Hands-Off Convenience: Toss ingredients in and let the slow cooker work its magic while you get on with your day.
Deep, Layered Flavors: The blend of gochujang, soy, vinegar, and garlic-ginger paste creates an authentic richness that’s hard to beat.
Perfect Texture Contrast: Tender, shredded beef pairs perfectly with chewy udon noodles for a satisfying bite every time.
Versatile and Adaptable: You can swap cuts of beef and adjust spice levels easily to suit your preferences and what you have on hand.

The image shows a white bowl filled with a rich, dark brown noodle dish. The noodles are thick and coated with a glossy sauce mixed with small pieces of green herbs and chopped green onions scattered on top. There are bits of crushed peanuts sprinkled over the noodles, adding texture. The bowl sits on a blue cloth with a white dotted line pattern, placed on a white marbled surface. In the background, there is a blurred red kitchen appliance. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe relies on a few key ingredients that balance each other beautifully—the heat and fermented richness from gochujang, the depth from soy sauce, brightness from rice vinegar, and that lovely caramelized sweetness from brown sugar. Here’s why each one plays a crucial role:

Flat lay of a whole large yellow onion finely diced in a small white ceramic bowl, a small white bowl of bright red gochujang paste, a small white bowl of dark soy sauce, a small white bowl of pale 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 rich beef stock, a portion of raw ox cheek beef with deep red marbling, four fresh pale cream udon noodles neatly arranged, a small white bowl of roughly chopped bright green fresh coriander, and a small white bowl of black sesame seeds, all placed 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

Ox cheek (or short ribs, chuck roast): This cut becomes incredibly tender and flavorful with slow cooking, perfect for shredding into noodles.
Gochujang: A Korean chili paste that adds mild heat and complex umami—a must for authentic flavor.
Garlic-ginger paste: Provides aromatic warmth and a subtle kick without overpowering the dish.
Dark soy sauce: Adds salty depth and color.
Rice vinegar: Lifts the dish with a touch of acidity, balancing the richness.
Brown sugar: Softens the heat and rounds out flavors with natural sweetness.
Tomato paste: Surprising in Korean-inspired dishes, it adds richness and a slight tang.
Udon noodles: Thick and chewy, they soak up the sauce without getting mushy—a great textural partner.
Fresh coriander and black sesame seeds: These garnishes add freshness and a nutty crunch for contrast.

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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

One of my favorite things about this Slow Cooker Korean Beef Noodles Recipe is how easy it is to tweak according to what you like or have in your pantry. Whether you want it spicier or milder, or wish to swap the protein, it’s super forgiving.

Variation: I sometimes add a few dried shiitake mushrooms before slow cooking—adds a lovely earthy note and extra umami that compliments the beef.
Protein swaps: If you can't find ox cheek, short ribs or chuck roast work just as well, though the cooking time might tweak a bit based on the cut.
Vegetarian tweak: For a plant-based version, try slow-cooked mushrooms or shredded jackfruit with a vegetable broth base instead of beef stock.
Spice level: Adjust the amount of gochujang to suit your heat tolerance. I like about two tablespoons as it gives warmth without overwhelming.

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

Step 1: Build the Flavor Base

Start by finely dicing a large onion and layering it in the slow cooker. Add gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock. Stir everything gently to combine all these powerhouse flavors nicely—this is the heart of the dish.

Step 2: Add and Coat the Beef

Place your ox cheek (or preferred cut) right on top of the sauce mixture, turning pieces to coat them thoroughly. This ensures the beef soaks up all that flavor as it cooks. Seal the slow cooker with the lid and set it to low for 8 hours—you’ll want to plan this a day ahead or start early morning for dinner.

Step 3: Shred and Nestle the Noodles

After those blissful 8 hours, take the beef out and shred it with forks—if it’s as tender as mine was, it’ll practically pull apart on its own. Return the shredded beef to the slow cooker, add your ready-to-use udon noodles and roughly chopped fresh coriander. Cook on high for another 25 minutes, just until the noodles are heated through and have soaked up some of that sauce.

Step 4: Season, Garnish & Serve

Before serving, taste and adjust salt and black pepper as you like. Garnish with a generous sprinkle of black sesame seeds—they add a subtle nutty crunch that finishes the dish beautifully. Now, dig in and enjoy!

Top Tip

Over the years, I’ve learned what makes this Slow Cooker Korean Beef Noodles Recipe shine even brighter—these simple tweaks helped me nail the flavor and texture every time:

Brown the beef first: If you have a few extra minutes, quickly searing the beef in a hot pan before slow cooking amps up the flavor with caramelized edges.
Don’t rush the slow cook: The 8-hour low setting really gets that beef meltingly tender—cutting this short usually means tougher meat.
Add noodles at the end: Cooking noodles the entire time makes them soggy, so adding them in the last 25 minutes keeps them perfectly chewy.
Adjust seasoning last: Slow cooking can mute some seasonings, so salt and pepper to taste only right before serving to avoid over-salting.

How to Serve Slow Cooker Korean Beef Noodles Recipe

Korean Beef Noodles - Serving Suggestion

Garnishes

I always top my bowls with fresh coriander and black sesame seeds—it’s a classic finish, but I also love adding thinly sliced scallions or a soft boiled egg for extra richness and color contrast. A small drizzle of toasted sesame oil just before serving can elevate the aroma too.

Side Dishes

For a full meal, I pair the noodles with simple sides like kimchi, crisp stir-fried greens, or steamed broccoli. In colder months, a bowl of miso soup or pickled radishes perks things up and balances the richness of the beef.

Creative Ways to Present

On special occasions, I serve this dish in individual shallow bowls, topped with edible flowers or microgreens to add a restaurant touch. Setting out small condiment bowls with chili oil, crushed peanuts, and extra coriander lets guests personalize their bowls as well.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers quickly, then store them in airtight containers in the fridge for up to 3 days. Keeping the noodles separate from the beef and sauce helps prevent them from getting mushy if you plan to reheat.

Freezing

This slow cooker Korean beef freezes beautifully if you want to save portions. Freeze the beef and sauce alone, then add freshly cooked noodles when you’re ready to reheat for the best texture.

Reheating

Reheat the beef and sauce gently on the stove or in the microwave, stirring occasionally. Then separately warm your noodles and combine before serving to preserve that signature chewiness and avoid clumping.

Frequently Asked Questions:

Can I use a different noodle instead of udon?

Absolutely! While udon’s thick, chewy texture works wonderfully here, you can substitute with other noodles like soba, ramen, or even rice noodles. Just adjust cooking time accordingly to avoid overcooking.

How spicy is the Slow Cooker Korean Beef Noodles Recipe?

The recipe has a mild to moderate heat thanks to the gochujang. If you prefer it spicier, feel free to add more gochujang or a dash of chili flakes. For less heat, reduce the gochujang or choose a milder Korean chili paste.

Can I prepare this recipe on the stove instead of a slow cooker?

You can, but it will require more hands-on time. Braise the beef in a heavy pot with the sauce mixture over low heat for 3-4 hours until tender. Then cook noodles separately and combine at the end. The slow cooker helps with convenience and even cooking.

What cut of beef is best for this recipe?

Ox cheek is ideal for its rich connective tissue and melting texture after slow cooking. If unavailable, short ribs, chuck roast, or oxtail are excellent substitutes that will give you similarly tender results.

Final Thoughts

This Slow Cooker Korean Beef Noodles Recipe has become one of my go-to comfort dishes because it’s foolproof yet packed with so much flavor and soul. It feels like a warm hug on a plate after a busy day—and sharing it feels like sharing a little love. I’m sure once you try it, you’ll want to make it again and again just like I do.