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
Scale
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
- 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.
- 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.
- Cook the beef: Set the slow cooker to low and cook for 8 hours until the meat is tender and easily shredded.
- 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.
- 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.
- 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.
- 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
