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Slow Cooker Korean Beef Noodles Recipe

Slow Cooker Korean Beef Noodles Recipe for Cozy Nights

Experience the comforting flavors of Slow Cooker Korean Beef Noodles with melt-in-your-mouth beef and chewy udon noodles.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Mixture
  • 1 cup Diced Onion Substitute with shallots for a milder flavor.
  • 3 tablespoons Gochujang Use less for a milder dish or consider Sriracha as a substitute.
  • 1/4 cup Dark Soy Sauce Regular soy sauce can be used but may result in a lighter color.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can serve as a substitute.
  • 3 tablespoons Packed Brown Sugar White sugar or honey can be substituted for a different sweetness profile.
  • 1 tablespoon Garlic-Ginger Paste Can be doubled for enhanced flavor.
  • 2 tablespoons Tomato Paste Can be omitted for a lighter sauce.
  • 2 cups Beef Stock Substitute with vegetable stock for a lighter version.
  • 2 pounds Ox Cheek (or Chuck Roast/Short Ribs) Alternative cuts that are well-marbled are ideal.
For the Noodle Base
  • 12 ounces Udon Noodles Can substitute with soba, rice noodles, or ramen adjusted for cook time.
For the Garnish
  • 1/4 cup Chopped Coriander Substituting with green onions can also be effective.
  • 2 tablespoons Black Sesame Seeds White sesame seeds can be a good alternative.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  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.
  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.
  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.
  4. Next, 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.
  5. After the noodles have cooked, taste the dish and season with salt and pepper. Before serving, garnish with black sesame seeds.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 1200mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 5IUVitamin C: 10mgCalcium: 5mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze without noodles for up to 3 months.

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