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
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 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
