Description
A rich and flavorful Slow Cooker Korean Beef Noodles recipe featuring tender ox cheek slow-cooked in a savory gochujang and soy-based sauce, combined with udon noodles and garnished with fresh coriander and black sesame seeds for a comforting and delicious meal.
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 (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
Instructions
- Prepare the sauce: In the slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Stir the mixture well until all ingredients are incorporated.
- Add and coat the beef: Place the ox cheek on top of the sauce mixture in the slow cooker, ensuring all sides of the meat are coated with the sauce.
- Slow cook the beef: Cover the slow cooker with its lid and cook on low heat for 8 hours, allowing the beef to become tender and flavorful.
- Shred the beef: After 8 hours, remove the beef and shred it using two forks. Return the shredded meat to the slow cooker and mix with the sauce.
- Add noodles and coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Cook on high heat for an additional 25 minutes to heat the noodles through and blend flavors.
- Season and garnish: Season the dish with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving.
- Serve and enjoy: Spoon the Korean beef noodles into bowls and enjoy a hearty and comforting meal.
Notes
- You can substitute ox cheek with ox tail, short ribs, or chuck roast if unavailable.
- If fresh coriander is not available, chopped green onions can be used as an alternative garnish.
- Use low-sodium beef stock to control the salt content of the dish.
- Ready-to-use udon noodles save time; if using dried noodles, adjust cooking time accordingly.
- Adjust the amount of gochujang for preferred spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
