Name: Slow Cooker Korean Beef Noodles Recipe for Cozy Nights Recipe
Prep time: 15 min
Cook time: 8 h 25 min
Total time: 8 h 40 min
Cuisine: Korean
Ingredients: 1 cup Diced Onion (substitute with shallots for milder flavor); 3 tablespoons Gochujang (use less for milder dish or substitute with Sriracha); 1/4 cup Dark Soy Sauce (regular soy sauce can be used); 2 tablespoons Rice Vinegar (apple cider vinegar can be substituted); 3 tablespoons Packed Brown Sugar (white sugar or honey can be substituted); 1 tablespoon Garlic-Ginger Paste (can be doubled for enhanced flavor); 2 tablespoons Tomato Paste (optional, can be omitted for lighter sauce); 2 cups Beef Stock (vegetable stock can be substituted); 2 pounds Ox Cheek (or Chuck Roast/Short Ribs, well-marbled cuts preferred); 12 ounces Udon Noodles (can substitute with soba, rice noodles, or ramen; adjust cook time accordingly); 1/4 cup Chopped Coriander (green onions can be used as alternative); 2 tablespoons Black Sesame Seeds (white sesame seeds as alternative)

Introduction

Slow Cooker Korean Beef Noodles offer a deliciously rich and comforting meal perfect for cozy nights. Tender beef slowly braised in a savory, slightly spicy sauce is combined with chewy udon noodles, creating a flavorful and satisfying dish.

A white bowl with a layer of wide, flat pale yellow pasta at the bottom, topped with a thick, dark brown shredded meat stew. The meat looks tender and juicy, covered in a rich sauce with a glossy texture. The stew is garnished with fresh green parsley leaves and small black and white sesame seeds, adding color contrast. The bowl is set on a white marbled surface with a blue-striped cloth partially visible on one side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup Diced Onion
3 tablespoons Gochujang
1/4 cup Dark Soy Sauce
2 tablespoons Rice Vinegar
3 tablespoons Packed Brown Sugar
1 tablespoon Garlic-Ginger Paste
2 tablespoons Tomato Paste
2 cups Beef Stock
2 pounds Ox Cheek (or Chuck Roast/Short Ribs)
12 ounces Udon Noodles
1/4 cup Chopped Coriander
2 tablespoons Black Sesame Seeds

Instructions

Step 1: In your slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir well until all ingredients are uniformly mixed.
Step 2: Carefully place the ox cheek, or your chosen beef cut, on top of the sauce mixture. Gently smother the beef with the sauce. Cover the slow cooker and set it to cook on low for 8 hours.
Step 3: Once cooking time is complete, check the beef for tenderness. Using two forks, shred the beef directly in the slow cooker, mixing it back into the sauce.
Step 4: Add the udon noodles and chopped coriander to the slow cooker, stirring until the noodles are well-coated with the sauce. Set the cooker to high and let it cook for an additional 25 minutes.
Step 5: After the noodles have cooked, taste the dish and season with salt and pepper. Before serving, garnish with black sesame seeds.

Tips & Variations

Use shallots instead of onions for a milder flavor.
Adjust gochujang quantity for milder heat or substitute with sriracha.
Regular soy sauce can replace dark soy but expect a lighter color.
Substitute apple cider vinegar if you don’t have rice vinegar.
Try white sugar or honey instead of brown sugar for different sweetness.
Double the garlic-ginger paste for a more intense aroma.
Omit tomato paste for a lighter sauce.
Vegetable stock can be used for a lighter version.
Experiment with soba, rice noodles, or ramen instead of udon, adjusting cooking time accordingly.
Green onions work well instead of coriander for garnish.
White sesame seeds are a good alternative to black sesame seeds.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the beef mixture without noodles for up to 3 months. When reheating, gently warm on the stove or microwave, adding fresh noodles if needed.

How to Serve

A white bowl filled with wide, flat yellow pasta noodles at the base, topped with a generous portion of shredded brown meat covered in a thick, rich brown sauce. Small green herb leaves are scattered on top, along with black and white sesame seeds adding texture. The bowl rests on a blue cloth with white stripes, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of beef?

Yes, well-marbled cuts like chuck roast or short ribs work well as alternatives to ox cheek, providing similar tenderness after slow cooking.

How spicy is this dish?

The heat level mainly depends on the amount of gochujang used. You can reduce it for a milder flavor or substitute with sriracha for a different kind of spice.

Slow Cooker Korean Beef Noodles Recipe for Cozy Nights Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

Slow Cooker Korean Beef Noodles are a delicious and comforting dish perfect for cozy nights. Tender ox cheek beef slow-cooked in a rich, flavorful Korean-inspired sauce is combined with chewy udon noodles and garnished with fresh coriander and black sesame seeds. This recipe delivers a perfect balance of sweet, savory, and spicy flavors with minimal hands-on time.

Author: Maya
Prep Time: 15 minutes
Cook Time: 8 hours 25 minutes
Total Time: 8 hours 40 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: Korean

Ingredients

Scale

For the Beef Mixture

1 cup Diced Onion (substitute with shallots for milder flavor)
3 tablespoons Gochujang (use less for milder dish or substitute with Sriracha)
1/4 cup Dark Soy Sauce (regular soy sauce can be used)
2 tablespoons Rice Vinegar (apple cider vinegar can be substituted)
3 tablespoons Packed Brown Sugar (white sugar or honey can be substituted)
1 tablespoon Garlic-Ginger Paste (can be doubled for enhanced flavor)
2 tablespoons Tomato Paste (optional, can be omitted for lighter sauce)
2 cups Beef Stock (vegetable stock can be substituted)
2 pounds Ox Cheek (or Chuck Roast/Short Ribs, well-marbled cuts preferred)

For the Noodle Base

12 ounces Udon Noodles (can substitute with soba, rice noodles, or ramen; adjust cook time accordingly)

For the Garnish

1/4 cup Chopped Coriander (green onions can be used as alternative)
2 tablespoons Black Sesame Seeds (white sesame seeds as alternative)

Instructions

Combine Sauce Ingredients: In your slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir well until all ingredients are uniformly mixed.
Add and Cover Beef: Carefully place the ox cheek or your chosen beef cut on top of the sauce mixture. Gently smother the beef with the sauce. Cover the slow cooker and set it to cook on low for 8 hours.
Shred the Beef: Once cooking time is complete, check the beef for tenderness. Using two forks, shred the beef directly in the slow cooker, mixing it back into the sauce.
Add Noodles and Coriander: Next, add the udon noodles and chopped coriander to the slow cooker. Stir until the noodles are well-coated with the sauce. Set the cooker to high and let it cook for an additional 25 minutes.
Season and Garnish: After the noodles have cooked, taste the dish and season with salt and pepper as needed. Before serving, garnish with black sesame seeds.

Notes

Store leftovers in an airtight container for up to 3 days.
For longer storage, freeze the beef mixture (without noodles) for up to 3 months.
Feel free to adjust Gochujang quantity to control spice level.
Substitute soy sauce types or vinegars based on availability or dietary preferences.
Use well-marbled beef cuts for the best tender and flavorful results.

Keywords: Korean beef noodles, slow cooker beef, udon noodles, Korean slow cooker recipe, gochujang beef, cozy dinner, comfort food, slow cooker dinner