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Slow Cooker Korean Beef Noodles Recipe

BySarah
Jump to Recipe· 4.6 from 52 reviews

I’m genuinely excited to share this Slow Cooker Korean Beef Noodles Recipe with you — it’s one of those dishes that just hits all the right notes of comfort and bold flavor without requiring you to hover over the stove. The magic here is in that slow-cooked ox cheek (or your chosen cut), simmering for hours to become melt-in-your-mouth tender while soaking up a fragrant, spicy-sweet Korean sauce.

This recipe is perfect for those busy days when you want something hearty waiting for you at dinnertime, or when you’re craving the cozy vibes of noodles and rich beef but don’t want to stress about complicated prep. Plus, using the slow cooker means you can set it and forget it—leaving you free to focus on other things while deliciousness happens!

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Why This Recipe Works

  • Slow Cooking for Tenderness: The long, slow cooking transforms tougher cuts like ox cheek into buttery, shreddable beef full of flavor.
  • Balanced Korean Flavors: The combination of gochujang, soy, brown sugar, and rice vinegar delivers a perfect spicy-sweet-savory profile that’s irresistibly satisfying.
  • Convenience Meets Taste: Preparing this in the slow cooker means minimal hands-on time yet impressive restaurant-worthy results.
  • Noodles That Soak Up Sauce: Adding the udon noodles at the end lets them absorb the beefy sauce without turning mushy, giving perfect texture every time.
The image shows a white bowl filled with wide flat noodles that are coated in a thick, dark reddish-brown sauce. Mixed with the noodles are tender chunks of shredded meat that have a rich, saucy texture. Small pieces of green herbs are scattered throughout, adding pops of fresh color. The bowl is placed on a blue cloth with a diamond pattern, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

This Slow Cooker Korean Beef Noodles Recipe shines because every ingredient plays its part in delivering deep flavor and rich texture. When you shop, look for good-quality beef cuts and fresh aromatics to bring this dish alive.

  • Large onion: Adds a natural sweetness and a bit of texture as it softens during slow cooking.
  • Gochujang: The fermented chili paste that brings a unique Korean heat and umami.
  • Dark soy sauce: Provides saltiness and depth without overpowering the dish.
  • Rice vinegar: Balances sweetness with a touch of tang, keeping flavors bright.
  • Light brown sugar: Enhances caramel notes and softens the spiciness.
  • Garlic ginger paste: A classic Korean flavor combo that layers in warmth and aromatics.
  • Tomato paste: Boosts umami and adds subtle richness to the sauce.
  • Low-sodium beef stock: The liquid base for slow cooking and flavor infusion, controlling salt levels.
  • Ox cheek (or ox tail/short ribs/chuck roast): Tough cuts that become tender and flavorful when slow cooked.
  • Ready-to-use udon noodles: Thick, chewy noodles that soak up sauce wonderfully without getting mushy.
  • Fresh coriander: Brings brightness and fresh herbaceous notes to finish the dish.
  • Black sesame seeds: Adds a nutty crunch and beautiful garnish.
  • Kosher salt and freshly cracked black pepper: Adjust seasoning just before serving for balance.
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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.

Tweak to Your Taste

I love customizing this recipe depending on what’s in my pantry or mood — it’s flexible, so feel free to adjust the heat or switch up the garnishes. Don’t be shy in making it your own; that’s what cooking is all about!

  • Spice it up: When I want more kick, I add an extra teaspoon of gochujang or a dash of chili flakes before cooking.
  • Vegetarian tweak: I’ve swapped the beef for shredded king oyster mushrooms and used vegetable broth for a “meaty” texture and umami.
  • Noodle swap: Sometimes I use soba or rice noodles instead of udon — just add them in the last 20 minutes so they don’t overcook.
  • Herbs and toppings: Fresh mint or Thai basil can be great alternatives to coriander if you want something a little different.

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

Step 1: Build Your Flavor Base

First, toss the finely diced onion, gochujang, soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock into your slow cooker. Give everything a good stir to blend those flavors — this sauce is the heart of your dish, so make sure it’s well combined and delicious even before the meat goes in.

Step 2: Add the Ox Cheek and Slow Cook Low and Slow

Place your ox cheek on top of the sauce and gently coat all sides with the sauce mixture below. Pop the lid on, set your slow cooker to low, and walk away for about 8 hours. This slow and gentle heat is what breaks down the collagen in the meat, making it incredibly tender and flavorful.

Step 3: Shred and Add Noodles

After those fragrant hours are up, pull the ox cheek out and shred it with two forks — it should fall apart easily. Return the shredded meat to the slow cooker, add the ready-to-use udon noodles and chopped coriander, then crank the heat to high and cook for another 25 minutes. This last step warms the noodles and lets them soak up that rich sauce without turning soggy.

Step 4: Final Seasoning and Garnish

Give your dish a final taste test. Season with kosher salt and freshly cracked black pepper to your liking. Sprinkle with black sesame seeds for that little nutty crunch and serve it up!

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Pro Tips for Making Slow Cooker Korean Beef Noodles Recipe

  • Trim the Fat: Before slow cooking, trim excess fat from the beef cheek to avoid an overly greasy sauce.
  • Peel and Dice Carefully: Take your time dicing the onion finely — it will melt down beautifully and blend into the sauce without large chunks.
  • Don’t Skip the Rest: Let the meat rest a few minutes after shredding to keep juices locked in before mixing it back in.
  • Add Noodles Last: Adding noodles at the end keeps their chewiness intact, so they don’t break down into mush.

How to Serve Slow Cooker Korean Beef Noodles Recipe

A white bowl filled with thick, dark brown pieces of meat mixed with wide yellow noodles and small green herb bits. The glossy sauce coats the meat and noodles, giving a shiny look. The bowl sits on a blue cloth with a white check pattern, and the background is a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of finishing this dish with fresh chopped coriander because it adds brightness that cuts through the richness. Black sesame seeds also bring a nice nutty crunch and contrast in texture — they’re a must for me. If you want, a squeeze of lime or a few slices of fresh chili can amp up freshness or heat.

Side Dishes

I usually serve this with simple sides like steamed greens (bok choy or spinach work beautifully) or a crisp cucumber salad dressed with a light vinaigrette. Kimchi is also a classic pairing and adds that wonderful fermented tang and crunch. For something heartier, roasted sweet potatoes on the side make a lovely counterpoint to the spicy beef.

Creative Ways to Present

For a special occasion, I’ve served the noodles in individual bowls lined with fresh lettuce leaves—you can wrap bites for a fun, interactive experience. Another trick I love is arranging all the garnishes and sides buffet-style so everyone can customize their bowls exactly how they like. It turns a cozy dinner into a festive gathering.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, separating the beef sauce from the noodles if possible. This helps keep the noodles from soaking up too much moisture overnight. The leftovers usually keep well for 3 to 4 days and still taste fantastic.

Freezing

I’ve frozen the beef portion successfully by itself before — just cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. I don’t recommend freezing the noodles because they can get mushy upon thawing, so I add fresh noodles when reheating after defrosting the beef.

Reheating

For reheating, I gently warm the beef sauce in a saucepan over low heat, adding a splash of water or broth if it’s too thick. Then, cook fresh udon noodles separately and combine just before serving to retain that perfect chewiness.

FAQs

  1. Can I use a different cut of beef for this Slow Cooker Korean Beef Noodles Recipe?

    Absolutely! While ox cheek is ideal for its tender texture after slow cooking, you can also use ox tail, short ribs, or chuck roast. These cuts have enough fat and connective tissue to become tender and flavorful when cooked low and slow.

  2. Do I need to soak the udon noodles before adding them to the slow cooker?

    If you’re using ready-to-use or ready-to-wok udon noodles like in this recipe, you don’t need to soak them beforehand. Just add them near the end of cooking to heat through and absorb the sauce.

  3. How spicy is this Slow Cooker Korean Beef Noodles Recipe?

    The spiciness comes mainly from the gochujang, which has a mild heat balanced by sweetness and umami. You can easily adjust the spice level by adding more or less gochujang or supplementing with chili flakes if desired.

  4. Can I make this Slow Cooker Korean Beef Noodles Recipe ahead of time?

    Yes, you can prepare the beef portion up to a day ahead and store it in the fridge. Add fresh noodles just before serving to keep their texture perfect. This makes it a great option for meal prep or entertaining.

Final Thoughts

There’s something so rewarding about coming home to a slow cooker full of rich, tender beef and perfectly sauced noodles, especially when it’s packed with the exciting flavors of Korea. I love how this Slow Cooker Korean Beef Noodles Recipe fits into busy days while still feeling like a special meal. Give it a try next time you want comfort food with a little adventurous twist—I’m confident it’ll become a favorite in your kitchen, just like it did in mine!

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Slow Cooker Korean Beef Noodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 52 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 25 minutes
  • Total Time: 8 hours 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Korean
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Description

Slow Cooker Korean Beef Noodles is a flavorful and comforting dish featuring tender ox cheek slow-cooked in a savory and spicy sauce, served with udon noodles and garnished with fresh coriander and black sesame seeds. Perfect for a hearty, hands-off dinner.

Ingredients

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 ox tail, short ribs, or chuck roast as substitutes)

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

Seasoning

  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the sauce: In the slow cooker, add the finely diced onion, 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, and 3 1/2 ounces low-sodium beef stock. Stir well to combine all ingredients evenly.
  2. Add the meat: Place 14 ounces of ox cheek on top of the sauce mixture in the slow cooker, ensuring the meat is coated on all sides by the sauce below. Cover the slow cooker with the lid.
  3. Cook the beef: Set the slow cooker to low and cook for 8 hours until the meat is tender and easily shredded.
  4. Shred the beef: After cooking, remove the ox cheek, shred it using two forks, then return the shredded meat to the slow cooker and stir to mix with the sauce.
  5. Add noodles and herbs: Add the 4 pouches of ready-to-use udon noodles and 1 to 2 tablespoons of roughly chopped fresh coriander into the slow cooker. Set to high and cook for an additional 25 minutes until noodles are warmed through.
  6. Season and garnish: Taste and season with kosher salt and freshly cracked black pepper as desired. Sprinkle 1 tablespoon black sesame seeds over the dish as garnish before serving.
  7. Serve: Spoon the Korean beef noodles into bowls and enjoy your flavorful slow-cooked meal.

Notes

  • If ox cheek is unavailable, substitute with ox tail, short ribs, or chuck roast for similar rich flavor and texture.
  • Adjust the gochujang amount to control the spice level according to preference.
  • Use low-sodium beef stock to better control the saltiness of the dish.
  • For added freshness, consider garnishing with sliced green onions in addition to coriander and black sesame seeds.
  • Ensure noodles are ready-to-use or pre-cooked to avoid extended cooking times and maintain texture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 6 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: 30 g
  • Cholesterol: 85 mg

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