Slow Cooker Korean Beef Noodles Recipe for Cozy Nights Recipe
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.
- 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
