Slow Cooker Korean Beef Noodles Recipe

Introduction

This Slow Cooker Korean Beef Noodles recipe brings tender, flavorful beef together with rich, savory sauce and chewy udon noodles. It’s an easy, comforting dish perfect for busy days when you want a satisfying meal with minimal effort.

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 substitute ox tail, short ribs, or chuck roast)
• 4 pouches ready-to-use udon noodles
• 1 to 2 tablespoons fresh coriander, roughly chopped
• 1 tablespoon black sesame seeds, for garnish
• Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Step 1: Combine the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock in the slow cooker. Stir to mix the ingredients well.
2. Step 2: Place the ox cheek on top of the sauce mixture. Cover and cook on low for 8 hours, allowing the beef to become tender and flavorful.
3. Step 3: After cooking, shred the beef with two forks directly in the slow cooker, then stir the shredded meat back into the sauce.
4. Step 4: Add the ready-to-use udon noodles and the chopped fresh coriander to the slow cooker. Cook on high for an additional 25 minutes until the noodles are heated through and have absorbed some of the sauce.
5. Step 5: Season the dish with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving.

Tips & Variations

• Substitute ox cheek with ox tail, short ribs, or chuck roast for different textures and flavors.
• For extra heat, add a pinch of chili flakes or a drizzle of sesame oil before serving.
• If you prefer thicker sauce, remove the lid and cook on high for 10-15 minutes to reduce excess liquid before adding noodles.
• Swap fresh coriander with green onions or basil to change up the herb flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to loosen the sauce. Noodles may absorb liquid, so add broth if needed to maintain the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute udon with ramen, soba, or rice noodles depending on your preference. Adjust cooking times as needed to avoid overcooking.

Is gochujang spicy?

Gochujang has a mild to moderate heat level along with a sweet and savory flavor. You can adjust the amount to suit your spice tolerance.

Slow Cooker Korean Beef Noodles Recipe

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★★★★★

4.6 from 80 reviews

This Slow Cooker Korean Beef Noodles recipe delivers tender, flavorful ox cheek simmered slowly in a spicy-sweet gochujang sauce, combined with tender udon noodles and fresh coriander for a comforting and aromatic meal. Perfect for an easy dinner, the slow cooking process ensures deep, rich flavors and melt-in-your-mouth beef.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 8 hours 25 minutes
• Total Time: 8 hours 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 large onion, finely diced
• 2 tablespoons gochujang (Korean chili paste)
• 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 substitute ox tail, short ribs, or chuck roast)
• 4 pouches ready-to-use udon noodles
• 1 to 2 tablespoons fresh coriander, roughly chopped
• 1 tablespoon black sesame seeds, for garnish
• Kosher salt and freshly cracked black pepper, to taste

Instructions

1. Prepare the Beef: Finely dice the large onion and gather all the sauce ingredients: gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock.
2. Combine Ingredients in Slow Cooker: Add the diced onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock into the slow cooker. Mix gently to combine the sauce base.
3. Add the Ox Cheek: Place the 14 ounces of ox cheek on top of the sauce mixture in the slow cooker ensuring it is mostly submerged for even cooking.
4. Slow Cook the Beef: Set the slow cooker to low heat and cook for 8 hours, allowing the beef to become tender and flavorful as it absorbs the sauce.
5. Shred the Beef: After 8 hours, remove the ox cheek and shred the meat using two forks. Return the shredded beef back into the slow cooker and mix it well with the sauce.
6. Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes, allowing the noodles to absorb the flavors.
7. Season and Garnish: Taste and season the dish with kosher salt and freshly cracked black pepper as desired. Garnish with black sesame seeds before serving for added texture and aroma.

Notes

• Ox cheek is preferred for its rich flavor and tenderness but can be substituted with ox tail, short ribs, or chuck roast.
• Ready-to-use udon noodles cook quickly in the slow cooker; no extra boiling needed.
• Adjust gochujang quantity to control the heat level according to your preference.
• Fresh coriander adds a bright herbal note—feel free to omit if you don’t like it.
• This dish tastes even better the next day after flavors have melded.

Keywords: Korean beef noodles, slow cooker beef recipe, ox cheek recipe, udon noodles, gochujang beef stew, easy slow cooker dinner