Description
A rich and flavorful Slow Cooker Korean Beef Noodles recipe featuring tender ox cheek cooked with a spicy gochujang sauce, served over udon noodles and garnished with fresh coriander and black sesame seeds. Perfect for a comforting and hearty 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, to taste
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Sauce: In the slow cooker, combine finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock. Stir well to mix all the ingredients thoroughly.
- Add the Beef: Place the ox cheek on top of the sauce mixture, making sure to coat all sides evenly with the sauce. Cover the slow cooker with the lid securely.
- Slow Cook the Beef: Cook the beef on the low setting for 8 hours until the meat is tender and easily shreddable.
- Shred the Meat: After 8 hours, remove the ox cheek from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, mixing it well with the sauce.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes to allow the noodles to warm through and absorb the flavors.
- Season and Garnish: Season the dish with kosher salt and freshly cracked black pepper to your preference. Garnish with black sesame seeds before serving.
- Serve: Serve the Korean beef noodles hot and enjoy this delicious, comforting meal.
Notes
- If ox cheek is unavailable, substitute with ox tail, short ribs, or chuck roast for similar flavor and texture.
- Adjust the amount of gochujang based on your preferred spice level.
- Ready-to-use udon noodles make the process easier, but fresh or dried udon can be substituted if cooked separately.
- Use low-sodium beef stock to better control the saltiness of the dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
