Name: Slow Cooker Korean Beef Noodles Recipe
Prep time: 15 min
Cook time: 8 h 25 min
Total time: 8 h 40 min
Cuisine: Korean
Ingredients: 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; 3.5 ounces low-sodium beef stock; 14 ounces ox cheek (or ox tail, short ribs, or chuck roast); 4 pouches ready-to-use 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

There’s something incredibly comforting about tender, flavorful beef paired with chewy noodles, all simmered low and slow in a rich, spicy sauce. This Slow Cooker Korean Beef Noodles Recipe is exactly that – a hassle-free, melt-in-your-mouth meal that fills your kitchen with irresistible aromas and your belly with pure satisfaction.

A white bowl filled with wide flat noodles coated in a thick dark reddish-brown sauce mixed with leafy green herbs, and tender chunks of dark brown meat all evenly distributed, set on a blue cloth with a white checked pattern, placed on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe
Top Tip
How to Serve Slow Cooker Korean Beef Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Korean Beef Noodles Recipe

Why You'll Love This Recipe

I still remember the first time I made these Korean beef noodles in my slow cooker—a simple mix of aromatic ingredients and a cut of beef that usually gets overlooked. The hours of slow cooking transform the meat into pure silk, and the noodles soak up every bit of that amazing sauce. It’s become one of my go-to dinners when I want something cozy but effortless.

Set-it-and-forget-it ease: You prep everything in minutes and let the slow cooker do all the work while you relax or run errands.
Deep, layered flavors: The combination of gochujang, soy, garlic, and tomato paste creates a rich, spicy-sweet sauce that’s just addictive.
Perfectly tender beef: Slow cooking ox cheek or similar cuts makes the meat melt in your mouth, no tough bites here.
Comfort food with a Korean twist: Noodles soaked in that sauce make it more than just stew—it’s a meal you’ll want to make again and again.

The image shows a white bowl filled with a rich, dark brown noodle dish. The noodles are thick and coated with a glossy sauce mixed with small pieces of green herbs and chopped green onions scattered on top. There are bits of crushed peanuts sprinkled over the noodles, adding texture. The bowl sits on a blue cloth with a white dotted line pattern, placed on a white marbled surface. In the background, there is a blurred red kitchen appliance. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is a beautiful example of how a few simple ingredients can come together to make an impressive meal. Each component brings something essential: spice, sweetness, umami, tang, and richness—all harmonizing perfectly.

Flat lay of a whole large yellow onion finely diced in a small white ceramic bowl, a small white bowl of bright red gochujang paste, a small white bowl of dark soy sauce, a small white bowl of pale rice vinegar, a small white bowl of packed light brown sugar, a small white bowl of golden garlic-ginger paste, a small white bowl of deep red tomato paste, a small white bowl of rich beef stock, a portion of raw ox cheek beef with deep red marbling, four fresh pale cream udon noodles neatly arranged, a small white bowl of roughly chopped bright green fresh coriander, and a small white bowl of black sesame seeds, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Large onion: Adds sweetness and depth as it slowly cooks down, melding with spices.
Gochujang: This Korean chili paste gives the dish its signature mild heat and slight sweetness.
Dark soy sauce: Provides savory umami and color without overpowering.
Rice vinegar: Balances the richness with a mild tang and brightness.
Light brown sugar: Enhances caramel notes and rounds out the flavors.
Garlic ginger paste: Infuses aromatic warmth; fresh is best but paste works great for ease.
Tomato paste: Thickens the sauce and adds a subtle richness you might not expect.
Low-sodium beef stock: Keeps the sauce flavorful but not salty—key for dialing in seasoning yourself.
Ox cheek (or ox tail, short ribs, chuck roast): These cuts are ideal for slow cooking, breaking down beautifully into tender, flavorful meat.
Ready-to-use udon noodles: They soak up sauce wonderfully without getting mushy during the final cooking phase.
Fresh coriander: Adds a bright herbal note to finish.
Black sesame seeds: A nutty garnish that adds a subtle crunch and gorgeous contrast.
Kosher salt & freshly cracked black pepper: Essential for seasoning at the end to taste.

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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.

Make It Your Way

One of my favorite things about this Slow Cooker Korean Beef Noodles Recipe is how easy it is to tailor to your tastes. Whether you like it hotter, milder, or prefer a different noodle, go ahead and make it yours!

Variation: Once, I swapped ox cheek for short ribs when they were on sale. The result was just as tender with a bit more marbled richness—totally delicious!
Spice level: Feel free to add more gochujang or a dash of chili flakes if you want a bit more kick.
Noodle swap: If you can’t find udon, rice noodles or even ramen work well—just add them at the right time to avoid overcooking.
Make it vegetarian: Use mushrooms or jackfruit with vegetable stock and tamari to create a plant-based take on this cozy dish.

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

Step 1: Build the Flavor Base

Start by adding finely diced onions, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock into the slow cooker. I like to stir it gently to combine everything well, making sure the tomato paste is fully mixed in so there are no clumps hiding.

Step 2: Add the Beef and Let It Slow Cook

Place the ox cheek on top of the saucy mixture and turn it gently to coat well. Pop on the lid and let the slow cooker work its magic on low for 8 hours. This is where patience really pays off—the beef transforms into the most tender, flavorful strands.

Step 3: Shred the Beef and Add the Noodles

After 8 hours, your beef is going to be fall-apart tender. Use two forks to shred it right in the slow cooker, then stir it back into the sauce. Add the ready-to-use udon noodles and fresh coriander on top, then switch the cooker to high for 25 minutes. This final step warms the noodles through and lets them soak up the incredible sauce without getting mushy.

Step 4: Season, Garnish, and Serve

Give the dish a good taste and adjust with kosher salt and cracked black pepper to your liking. I always finish with a sprinkle of black sesame seeds because it adds that little nutty crunch and pretty contrast on top. Then, dive in and enjoy!

Top Tip

I’ve learned that the key to this recipe’s success is balancing the sauce flavors and timing your noodle addition correctly. Here are some tips from my kitchen experiments that saved me lots of trial and error:

Slow cook low and slow: Resist the temptation to speed up the cooking time; 8 hours on low even for tougher cuts yields the best texture.
Coat the meat thoroughly: Make sure every piece of beef is coated in the sauce before cooking to maximize flavor infusion.
Add noodles late: Tossing noodles in too early makes them mushy—adding them in the last 25 minutes is perfect.
Don’t skip seasoning at the end: Taste and adjust the salt and pepper last, since slow cooking concentrates flavors unpredictably.

How to Serve Slow Cooker Korean Beef Noodles Recipe

Korean beef noodles - Serving Suggestion

Garnishes

I keep things simple with fresh coriander and black sesame seeds—they add just the right brightness and texture. Sometimes I throw on a handful of thinly sliced scallions or a few fried shallots for extra crunch and flavor layers. A squeeze of lime juice can also brighten up each bite if you like that zing.

Side Dishes

My go-to sides are quick and fuss-free: kimchi for that punchy, fermented edge, steamed bok choy for some greens, or a simple cucumber salad dressed with rice vinegar and sesame oil. These sides complement the richness without stealing the show.

Creative Ways to Present

For special occasions, I’ve served this dish in individual shallow bowls with a drizzle of spicy sesame oil and a scattering of toasted nori strips on top. It looks stunning and elevates the meal from everyday comfort to something a bit more celebratory. It’s really fun to mix textures and colors on the plate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Because of the noodles, I find it best to keep everything together—just give it a quick stir and gentle reheat to bring it back to life. The beef actually tastes even better the next day as flavors continue to meld.

Freezing

This dish freezes well but I recommend freezing the beef and sauce separately from the noodles. Noodles can get mushy when frozen and reheated. Freeze portions of the beef mixture in quality containers or freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

For reheating, gently warm the beef mixture on the stove or in the microwave. If needed, add a splash of beef stock or water to loosen it up. Add fresh cooked noodles or reheat the stored ones carefully to avoid overcooking. Stir frequently for even heating.

Frequently Asked Questions:

Can I use other cuts of beef besides ox cheek?

Absolutely! While ox cheek is ideal for its tender texture after slow cooking, cuts like short ribs, ox tail, or chuck roast work beautifully too. Just make sure to adjust cooking time if needed to get that wonderful fall-apart tenderness.

How spicy is this Slow Cooker Korean Beef Noodles Recipe?

The gochujang adds a moderate heat with a balanced sweetness, which is not overwhelming for most palates. If you like it spicier, you can easily add extra gochujang or chili flakes during prep or at the table.

Can I prepare this recipe without a slow cooker?

You can! While the slow cooker is perfect for hands-off cooking and tenderizing tough meats, you could braise the beef in a covered pot in the oven at low heat (around 300°F or 150°C) for 3-4 hours. Just keep an eye on liquid levels and adjust seasoning accordingly.

What’s the best way to add the noodles?

Add the ready-to-use udon noodles in the last 25 minutes on high heat so they warm through and soak up flavors without becoming mushy. If you use different noodles, time it carefully to avoid overcooking.

Final Thoughts

This Slow Cooker Korean Beef Noodles Recipe has become a comforting staple for me whenever I want a feast that’s packed with flavor but demands little hands-on time. There’s something so satisfying about coming home to a kitchen filled with aroma and a dinner that feels like a warm hug. I hope you enjoy making and sharing it as much as I do—you really can’t go wrong with this one!