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 (ready-to-wok) 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

The moment you open the slow cooker and catch that rich, savory aroma is pure magic. This Slow Cooker Korean Beef Noodles Recipe isn’t just comforting; it’s a blend of bold flavors and melt-in-your-mouth beef that makes weeknight dinners something to look forward to.

A white bowl filled with wide flat noodles coated in a thick dark reddish-brown sauce mixed with leafy green herbs, and tender chunks of dark brown meat all evenly distributed, set on a blue cloth with a white checked pattern, 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 remember the first time I made this recipe—it was a chilly weekend, and the house quickly filled with the deep, spicy scent of Korean spices and slow-cooked beef. What makes this dish stand out is just how effortlessly the flavors meld while the meat gets fork-tender without you needing to be glued to the stove.

Effortless Slow Cooking: Toss everything in and let the slow cooker do all the work for tender, flavorful beef.
Balanced Korean Flavors: The combination of gochujang, soy, and rice vinegar creates a perfect sweet, spicy, and tangy sauce.
Quick Finishing Touch: Adding udon noodles at the end means they cook just enough—soft but not mushy.
Customizable Comfort Food: Easily swap meats or adjust spice levels to suit your taste, making it truly yours.

The image shows a white bowl filled with a rich, dark brown noodle dish. The noodles are thick and coated with a glossy sauce mixed with small pieces of green herbs and chopped green onions scattered on top. There are bits of crushed peanuts sprinkled over the noodles, adding texture. The bowl sits on a blue cloth with a white dotted line pattern, placed on a white marbled surface. In the background, there is a blurred red kitchen appliance. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Slow Cooker Korean Beef Noodles Recipe plays a part in creating that deep, multi-layered taste you crave. When you pick your ingredients thoughtfully, the end result feels richly authentic yet incredibly simple.

Flat lay of a whole large yellow onion finely diced in a small white ceramic bowl, a small white bowl of bright red gochujang paste, a small white bowl of dark soy sauce, a small white bowl of pale 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 rich beef stock, a portion of raw ox cheek beef with deep red marbling, four fresh pale cream udon noodles neatly arranged, a small white bowl of roughly chopped bright green fresh coriander, and a small white bowl of black sesame seeds, all placed 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

Large Onion: Adds sweetness and a bit of texture that mellows beautifully as it cooks down.
Gochujang: That spicy-sweet Korean chili paste is the heart of the dish, giving it its signature kick.
Dark Soy Sauce: Brings depth and umami without overpowering the other flavors.
Rice Vinegar: A subtle acidity to balance the richness of the beef and the sweetness from sugar.
Light Brown Sugar: Enhances the caramelization and rounds out the tangy and spicy notes.
Garlic Ginger Paste: Packed with flavor, it infuses warmth and aroma effortlessly.
Tomato Paste: Gives a subtle tang and adds body to the sauce, working well with the richness of the meat.
Low-Sodium Beef Stock: Keeps things juicy and adds savory depth without making the dish too salty.
Ox Cheek (or alternatives like ox tail, short ribs, chuck roast): Cuts that become ultra-tender and richly flavored after slow cooking.
Ready-to-Use Udon Noodles: Convenient and perfect for soaking up the sauce without falling apart.
Fresh Coriander: Adds a fresh, herbaceous brightness to contrast the rich sauce.
Black Sesame Seeds: A nutty crunch that’s a simple but beautiful finishing touch.
Kosher Salt and Black Pepper: To adjust seasoning perfectly at the end.

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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 experimenting with this recipe depending on the mood and ingredients I have on hand. Feel free to get creative with protein swaps or spice levels—this dish is forgiving and flexible.

Variation: One time I swapped ox cheek for short ribs, and it was equally amazing—maybe even faster to shred. If you like a bit more heat, adding a teaspoon of extra gochujang or some crushed red pepper flakes really amps up the kick.
Dietary swaps: For a leaner version, chuck roast works well, and you can add mushrooms or tofu for some extra texture without extra meat.
Seasonal changes: Adding some sautéed bok choy or spinach halfway through cooking makes this meal green and fresh.

Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe

Step 1: Build Your Flavor Base

Start by mixing the finely diced onion with gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock right in the slow cooker. Stir this until it’s all blended. This mix is your flavor powerhouse, so be sure it’s evenly combined—no clumps of paste hiding anywhere!

Step 2: Add the Beef and Slow Cook

Place the ox cheek directly on top of the sauce mixture, turning it to coat the meat well in those lovely flavors below. Pop on the lid and set your slow cooker to low for about 8 hours. This slow and steady method gives the meat that fall-apart tenderness that’s absolutely dreamy.

Step 3: Shred and Sauce It Up

Once your 8 hours are up, lift out the beef and shred it with two forks right in the cooker or on a plate. Return the shredded meat to the sauce juices—don’t waste those! This step helps the beef soak up even more flavor from the sauce before you add the noodles.

Step 4: Finish with Noodles and Herbs

Add your ready-to-use udon noodles and the chopped coriander into the slow cooker. Turn the heat to high and cook for another 25 minutes. This way, the noodles absorb just enough sauce without getting mushy. Season with salt and pepper, then sprinkle black sesame seeds on top for a nutty crunch.

Top Tip

Over the years, I’ve learned that the secret to perfectly tender beef and saucy noodles lies in layering flavors and timing the noodle addition just right. Here are my favorite tips from cooking this recipe again and again:

Low and Slow Cooking: Stick to the 8-hour low setting—you want the meat to gently break down without drying out.
Coat the Meat Well: Turn your beef in the sauce before cooking to ensure every bite is infused with flavor.
Don’t Overcook the Noodles: Add udon only at the end so they stay chewy and don’t fall apart into the sauce.
Season Last: Taste before adding salt and pepper since soy sauce and stock already bring saltiness.

How to Serve Slow Cooker Korean Beef Noodles Recipe

Korean Beef Noodles - Serving Suggestion

Garnishes

I always go for fresh coriander because it adds that sudden pop of brightness to the rich dish. A sprinkle of black sesame seeds not only looks gorgeous but gives a lovely crunch that contrasts the tender beef and noodles perfectly.

Side Dishes

Kimchi is my go-to side. Its spicy, tangy character pairs beautifully and cuts through the richness. Sometimes I add a simple cucumber salad with a sesame oil dressing for crunch and coolness, too.

Creative Ways to Present

For a dinner party, I love plating the noodles in shallow bowls, then topping them with a soft boiled egg and some thinly sliced scallions. It looks stunning and adds extra texture layers. You can even serve it alongside steamed buns for a fun fusion twist.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, so the next-day meal almost tastes better. Just be mindful—storing the noodles separately helps avoid too much sogginess.

Freezing

This recipe freezes well if you freeze the shredded beef and sauce separately from the noodles. Thaw overnight in the fridge, then reheat gently on the stove, adding freshly cooked noodles or reheating the frozen ones carefully to keep their texture.

Reheating

Reheat slowly on low in a saucepan to prevent drying out. Adding a splash of beef stock or water helps loosen the sauce if it’s thickened too much in the fridge. If noodles were stored separately, reheat them briefly in hot water or pan-fry with a little sesame oil for added flavor.

Frequently Asked Questions:

Can I use beef cuts other than ox cheek in this recipe?

Absolutely! If you can’t find ox cheek, short ribs, chuck roast, or oxtail are great substitutes. Just adjust the cooking time if the cut is leaner or thicker to make sure the meat is tender.

What type of noodles should I use?

Ready-to-use udon noodles work perfectly because they hold their shape and absorb flavors well during the last step of cooking. If you can’t find udon, thick egg noodles or fresh rice noodles can also work with adjustments to cooking time.

How spicy is the Slow Cooker Korean Beef Noodles Recipe?

The dish has a mild to moderate heat level mainly coming from the gochujang chili paste. You can easily adjust the spice by adding more or less gochujang or including extra chili flakes if you prefer it hotter.

Can I prepare this recipe ahead of time?

Yes! The beef and sauce can be made up to 24 hours ahead and stored in the fridge. Add the noodles only when you’re ready to serve to keep their texture fresh.

Final Thoughts

This Slow Cooker Korean Beef Noodles Recipe has become one of my absolute favorites for busy days when I want something hearty but fuss-free. It feels like a hug in a bowl, layered with rich, spicy, and tangy goodness that never gets old. I genuinely hope you give it a go and find the same cozy joy I do—it’s like having a taste of Korea without leaving your kitchen!