There’s something wonderfully cozy and hands-off about a Slow Cooker Korean Beef Noodles Recipe that melts away your worries while filling your home with irresistible aromas. This dish brings tender, flavorful beef together with saucy noodles, making dinner feel like a warm hug.
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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 reliable, rich in flavor, and requires so little effort. It’s the kind of meal that practically cooks itself, freeing you up to relax or prep a quick side salad without stress. Plus, the slow cooker does wonders for the beef, turning it meltingly tender every time.
- Hands-Off Convenience: Just set it and forget it — perfect for busy days or weekends.
- Deep, Umami Flavors: The blend of gochujang, soy, and tomato paste creates a luscious sauce that’s satisfying and complex.
- Versatile Beef Cuts: Whether you find ox cheek, short ribs, or chuck roast, they all turn out amazing slow-cooked.
- No-Fuss Noodles: Ready-to-use udon noodles make dinner quick to finish and delightful to eat right out of the slow cooker.
Ingredients & Why They Work
The ingredients in this recipe come together to balance richness, spice, and tang — all essential to Korean flavors. Each component has a role, whether it's boosting savory depth or adding freshness, so picking quality items really makes a difference.
- Onion: Adds sweetness and body to the sauce as it slowly cooks down.
- Gochujang: This Korean chili paste gives smoky heat and a little fermented tang that defines the dish.
- Dark Soy Sauce: Brings salty umami intensity and that beautiful deep color.
- Rice Vinegar: Balances all the savory flavors with a hint of acidity to brighten the dish.
- Light Brown Sugar: Adds subtle sweetness to balance the spicy and savory notes.
- Garlic Ginger Paste: Fresh aromatics that infuse the beef with warmth and zing.
- Tomato Paste: Unexpected but essential for adding depth and a rich base flavor.
- Low-Sodium Beef Stock: Keeps the broth rich without overpowering saltiness.
- Ox Cheek (or similar beef cut): Slow-cooks into ultra-tender, shreddable meat packed with flavor.
- Ready-to-Use Udon Noodles: Convenient and chewy, perfect for soaking up the tasty sauce.
- Fresh Coriander: Adds a bright, herbal finish that cuts through the richness.
- Black Sesame Seeds: Toasty garnish that adds visual interest and a subtle nutty crunch.
- Kosher Salt and Freshly Cracked Black Pepper: Adjust seasoning to taste, bringing everything together.
Make It Your Way
I love playing around with this recipe depending on what’s in my pantry or mood. Don't be afraid to swap in different beef cuts or tweak the spice level with extra gochujang. You really can make it your own without losing the essence.
- Variation: When short on time, I sometimes use pre-cooked shredded beef and toss it in the sauce last minute for a quicker version that still satisfies.
- Spice it Up: Crank up the chili paste or add sliced fresh chilies if you like things fiery.
- Vegetarian Swap: Try mushrooms or jackfruit shredded in place of beef, using vegetable broth to keep that deep flavor.
- Seasonal Twist: Add steamed bok choy or carrots right before serving to boost freshness and color.
Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe
Step 1: Build Your Flavor Base
Start by finely dicing the onion and adding it to your slow cooker along with gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock. Give everything a good stir to blend all those flavor-packed ingredients together. This saucy base is what your beef will soak up during cooking — don’t skip stirring well to evenly distribute the bold flavors.
Step 2: Add the Beef and Slow Cook Low and Slow
Place the ox cheek right on top of the sauce, turning it gently to coat all sides without tearing the meat. Cover with the lid and let the slow cooker work its magic on low for 8 hours. This low-and-slow method is what breaks down tough connective tissue, making the meat buttery tender — patience here really pays off.
Step 3: Shred the Meat and Add Noodles
Once it’s done, shred the beef right in the slow cooker using two forks—don’t rinse it; you want every bit of flavor to stay in the pot. Add the ready-to-use udon noodles and the roughly chopped coriander, then switch your slow cooker to high. Let it cook for 25 more minutes until the noodles soak up the sauce and soften perfectly.
Step 4: Final Seasoning and Garnish
Season with kosher salt and freshly cracked black pepper to taste — I usually add a little at a time so the seasoning doesn’t overpower the rich sauce. Sprinkle black sesame seeds over the top for that gorgeous finish and subtle nutty crunch before serving.
Top Tip
Over the years, I’ve learned small tweaks that make this Slow Cooker Korean Beef Noodles Recipe even better, ensuring you get consistently tender, flavorful results without extra fuss.
- Even Searing (Optional): For deeper flavor, quickly sear the beef on all sides in a hot pan before adding it to the slow cooker; it’s a small extra step that pays big dividends.
- Don’t Skip Stirring the Base: Mixing the sauce ingredients well before adding beef ensures every bite is flavorful and balanced.
- Noodles Last: Always add udon noodles at the very end rather than cooking them long to avoid mushiness—they soak up just enough sauce for perfect texture.
- Adjust Salt at the End: Slow cooking concentrates flavors, so seasoning after cooking helps avoid over-salting.
How to Serve Slow Cooker Korean Beef Noodles Recipe
Garnishes
I always reach for fresh coriander and a sprinkle of black sesame seeds to finish this dish. The coriander brings a fresh, herbal note that balances the richness, while the sesame seeds add crunch and a pretty contrast. Sometimes I toss on thinly sliced green onions or a drizzle of toasted sesame oil for extra aroma.
Side Dishes
Simple steamed greens like bok choy or broccoli make great light sides. I also enjoy serving this with a crisp cucumber salad or quick kimchi to add acidity and a cooling crunch that complements the bold beef noodles beautifully.
Creative Ways to Present
For a special dinner, I’ve layered the shredded beef noodles over a bed of fresh lettuce leaves and let everyone wrap their own bites, Korean BBQ style. It’s interactive, fun, and adds a fresh crunch. You can also divide it into individual bowls topped with a soft-boiled egg for extra indulgence.
Make Ahead and Storage
Storing Leftovers
I place leftovers in an airtight container and keep them refrigerated for up to 4 days. The noodles absorb even more flavor overnight, so the next-day taste is often better! Just be sure to keep any garnishes separate to maintain their texture.
Freezing
This dish freezes well—shred the beef and sauce separately from the noodles if you can. Freeze in portions for easy defrosting. When ready to eat, thaw overnight in the fridge and reheat gently to avoid noodle mushiness.
Reheating
I reheat gently on the stovetop over low heat, adding a splash of beef stock or water to loosen the sauce if it’s thickened too much. Avoid microwaving if possible, as the noodles can get tough. Stir occasionally for even warming.
Frequently Asked Questions:
Absolutely! Ox cheek is fantastic for slow cooking because of its marbling and texture, but you can substitute with ox tail, short ribs, or chuck roast. Each will give you a tender and flavorful result after long, slow cooking.
Ready-to-use udon noodles are perfect because they hold up well without overcooking and soak up the sauce deliciously. You could also try fresh or frozen udon if you prefer, or even thicker egg noodles as a substitute.
The recipe has moderate heat from the gochujang chili paste, which is balanced by sweetness and acidity. You can easily adjust the spice level by adding more or less gochujang or balancing it with extra sugar or vinegar to suit your palate.
Yes! You can prepare the sauce and beef the day before, refrigerate them separately, and add the noodles shortly before serving. It’s a great way to save time while still enjoying that slow-cooked richness.
Final Thoughts
This Slow Cooker Korean Beef Noodles Recipe feels like a little culinary treasure tucked into your slow cooker — it’s comforting yet exciting with its layers of flavor. I genuinely hope you give it a try and find it as satisfying and effortless as I do, especially when life gets busy, but you still want something special on your plate.
Print
Slow Cooker Korean Beef Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 25 minutes
- Total Time: 8 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Description
A rich and flavorful Slow Cooker Korean Beef Noodles recipe featuring tender ox cheek meat simmered with gochujang and savory sauces, served over udon noodles and garnished with fresh coriander and black sesame seeds. Perfect for an easy, comforting weeknight dinner.
Ingredients
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 ½ 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 and freshly cracked black pepper, to taste
Instructions
- Prepare the sauce mixture: In the slow cooker, combine diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Stir well to combine all ingredients into a flavorful sauce base.
- Add and coat the beef: Place the ox cheek on top of the sauce mixture, turning it to coat all sides thoroughly with the sauce below. This ensures the meat absorbs maximum flavor during cooking.
- Slow cook the beef: Cover the slow cooker with the lid and cook on low heat for 8 hours until the meat is tender and easily shreddable.
- Shred the beef: After 8 hours, carefully shred the ox cheek using forks and return the shredded meat to the slow cooker to mix with the cooking juices.
- 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 to warm the noodles through and meld flavors.
- Season and serve: Taste the noodles and beef mixture, seasoning with kosher salt and freshly cracked black pepper as desired. Garnish with black sesame seeds before serving for added texture and aroma.
Notes
- If ox cheek is unavailable, substitute with ox tail, short ribs, or chuck roast for similar tenderness and flavor.
- Ready-to-use udon noodles are preferred for convenience, but fresh or frozen udon noodles can be used; adjust cooking time accordingly.
- Gochujang adds essential heat and depth; adjust quantity to taste depending on your spice preference.
- Use low-sodium beef stock to control salt levels for a balanced final dish.
- Shredding the beef well helps it absorb more sauce and enhances the texture of the dish.
- Garnish with fresh coriander and black sesame seeds to add freshness and a nutty crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg

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