Description
This Slow Cooker Korean Beef Noodles recipe combines tender slow-cooked ox cheek with a flavorful Korean-inspired sauce and udon noodles, creating a comforting and savory dish perfect for a satisfying meal.
Ingredients
Scale
Sauce and Base
- 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
Meat
- 14 ounces ox cheek (or substitute with 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 base: Combine finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock in the slow cooker. Stir well to mix all ingredients thoroughly.
- Add and coat the meat: Place the ox cheek on top of the sauce mixture, ensuring to coat all sides with the sauce. Cover the slow cooker with its lid.
- Slow cook the beef: Cook on low heat for 8 hours until the meat is tender and easily shredded.
- Shred the meat: After cooking, remove the ox cheek and shred it using forks or tongs. Return the shredded meat to the slow cooker, mixing it well with the sauce.
- Add noodles and herbs: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Stir gently to combine.
- Cook noodles: Increase heat to high and cook for an additional 25 minutes to allow the noodles to heat through and absorb flavors.
- Season and garnish: Season the dish with kosher salt and freshly cracked black pepper to taste. Sprinkle black sesame seeds on top before serving.
- Serve: Dish out the Korean beef noodles and enjoy this flavorful, hearty meal.
Notes
- If ox cheek is unavailable, substitute with ox tail, short ribs, or chuck roast for similar results.
- Gochujang can vary in spiciness; adjust quantity to your taste preference.
- Use low-sodium soy sauce and beef stock to control saltiness.
- For more flavor, you can sear the meat before adding it to the slow cooker, though it is optional.
- Fresh coriander adds a bright herbaceous note but can be omitted or replaced with green onions if preferred.
- Black sesame seeds add a nutty crunch and visual appeal but can be skipped.
- Ensure noodles are ready-to-use udon for best texture; if using dried noodles, cook separately before adding.
- The preparation time includes chopping and assembling ingredients; actual hands-on time is minimal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
