Description
A flavorful and tender Slow Cooker Korean Beef Noodles recipe featuring ox cheek slow-cooked with a rich spicy sauce, served with udon noodles and garnished with fresh coriander and black sesame seeds. Perfect for a comforting and easy dinner.
Ingredients
Scale
Beef and Sauce
- 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)
Noodles and Garnish
- 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
Instructions
- Prepare the sauce mixture: In the slow cooker, combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Stir thoroughly until the ingredients are well combined.
- Add and coat the beef: Place the ox cheek on top of the sauce mixture, making sure to coat all sides of the beef with the mixture below. This ensures maximum flavor absorption during cooking.
- Slow cook the beef: Cover the slow cooker with its lid and cook on low heat for 8 hours, allowing the beef to become tender and infused with the rich sauce.
- Shred the cooked beef: After 8 hours, remove the beef from the slow cooker and shred it using forks. Return the shredded beef to the slow cooker, mixing it well with the sauce.
- Add noodles and coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Set the cooker to high and continue cooking for an additional 25 minutes, heating the noodles through and allowing flavors to meld.
- Season and garnish: Season the dish with kosher salt and freshly cracked black pepper to taste. Garnish generously with black sesame seeds before serving.
- Serve and enjoy: Spoon the Korean beef noodles into bowls and enjoy this warm, hearty meal packed with bold flavors.
Notes
- Substitute ox cheek with ox tail, short ribs, or chuck roast if ox cheek is unavailable.
- Use low-sodium beef stock to better control salt levels in the dish.
- Adjust gochujang amount depending on your preferred spice level.
- Fresh coriander adds brightness; if unavailable, substitute with fresh parsley or omit.
- Ensure noodles are ready-to-use or pre-cooked, as they only need warming in the slow cooker.
- This dish can be prepped in the morning for an easy dinner after work.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
