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 and freshly cracked black pepper, to taste

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.

A white bowl is filled with wide, flat noodles coated in a rich, dark reddish-brown sauce. Mixed in are tender pieces of dark brown meat and chopped green herbs, giving a splash of color. The noodles have a glossy, slightly thick texture with some curled ends, and the sauce looks thick and hearty. The bowl sits on a blue cloth with a white grid pattern, all 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 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.

A white bowl filled with a rich, dark red-brown saucy dish that has visible pieces of shredded meat and slivers of orange carrots mixed in. Bright green sliced scallions are scattered on top, adding a fresh contrast. Small crunchy-looking bits, possibly nuts or fried shallots, are sprinkled over the dish. The bowl sits on a blue cloth with white stitched lines, and the background is a blurred red object on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a peeled large white onion, a small white bowl of bright red gochujang paste, a small white bowl of dark soy sauce, a small white bowl of clear 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 dark beef stock, a piece of fresh raw ox cheek beef with marbled fat, four bundles of pale creamy udon noodles, a small pile of roughly chopped fresh green coriander leaves, and a small white bowl of black sesame seeds, arranged symmetrically 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

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.

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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

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

Korean Beef Noodles - Serving Suggestion

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:

Can I use other cuts of beef besides ox cheek?

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.

What type of noodles works best for this recipe?

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.

How spicy is this dish, and can I adjust it?

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.

Can I prepare this meal ahead of time?

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.