Description
A rich and flavorful Slow Cooker Korean Beef Noodles recipe featuring tender ox cheek cooked in a savory blend of gochujang, soy sauce, and spices, served over udon noodles and garnished with fresh coriander and black sesame seeds.
Ingredients
Scale
Sauce and Broth
- 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
Main Ingredients
- 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
Instructions
- Prepare the base 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 until all ingredients are blended together.
- Add and cook the beef: Place the ox cheek on top of the sauce mixture, ensuring it is coated on all sides with the sauce. Cover the slow cooker with the lid and cook on low for 8 hours until the beef is tender and can be easily shredded.
- Shred the beef: After cooking, carefully shred the beef using forks or tongs directly in the slow cooker. Mix the shredded meat back into the sauce for full flavor integration.
- Cook the noodles: Add the ready-to-use udon noodles and roughly chopped coriander to the slow cooker. Cook on high for an additional 25 minutes to heat the noodles through and meld flavors.
- Season and serve: Taste and season the dish with kosher salt and freshly cracked black pepper as desired. Garnish with black sesame seeds before serving. Serve hot and enjoy your hearty Korean beef noodles!
Notes
- If ox cheek is unavailable, substitute with ox tail, short ribs, or chuck roast for similar results.
- Gochujang can be adjusted to taste depending on preferred spice level.
- Low-sodium beef stock helps control saltiness; adjust seasoning at the end accordingly.
- For a vegetarian version, replace beef with firm tofu and use vegetable stock. Omit the meat cooking step.
- Fresh coriander brightens the dish; optional if you prefer a milder herb flavor.
- Black sesame seeds provide a nutty garnish; you can toast them lightly for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
