If you’ve been looking for a dish that combines rich, melt-in-your-mouth beef with the deep, spicy flavors of Korean cuisine, you’re in for a real treat. This Slow Cooker Korean Beef Noodles Recipe brings together the best of both worlds: tender, slow-cooked beef infused with a flavorful sauce, paired with slippery udon noodles that soak up every bit of that savory goodness. It’s comforting, bursting with umami, and surprisingly easy to get on the table, making it the perfect dish for chilly evenings or casual gatherings where everyone wants something satisfying!
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Slow Cooker Korean Beef Noodles Recipe. Each component plays an essential role—from the spicy kick of gochujang to the rich depth of ox cheek beef—building layers of flavor and texture that make each bite memorable.
- 1 large onion, finely diced: Adds a subtle sweetness and body to the sauce as it slowly cooks down.
- 2 tablespoons gochujang: This Korean chili paste provides just the right heat and complexity, balancing spice with a hint of savoriness.
- 2 tablespoons dark soy sauce: Gives the dish its salty, umami backbone and a lovely dark color.
- 2 tablespoons rice vinegar: A touch of acidity brightens the rich beef and balances the flavors beautifully.
- 1 tablespoon packed light brown sugar: Adds a caramelized sweetness that rounds out the tang and spice.
- 1 tablespoon garlic ginger paste: Infuses the dish with aromatic warmth that’s signature to Korean cooking.
- 1 tablespoon tomato paste: Deepens the richness and adds subtle umami, enhancing the slow-cooked beef flavor.
- 3½ ounces low-sodium beef stock: Keeps the beef moist and contributes a gentle depth to the sauce.
- 14 ounces ox cheek: The star of the dish, this cut breaks down into tender, flavorful meat after slow cooking. (Substitute ox tail, short ribs, or chuck roast if unavailable.)
- 4 pouches ready-to-use udon noodles: Thick and chewy, these noodles soak up the sauce, taste rich, and provide satisfying texture.
- 1 to 2 tablespoons fresh coriander, roughly chopped: Adds a fresh, herbal brightness that cuts through the richness.
- 1 tablespoon black sesame seeds, for garnish: A lovely nutty crunch that also makes the presentation pop.
- Kosher salt and freshly cracked black pepper, to taste: To finish seasoning and enhance all the flavors.
How to Make Slow Cooker Korean Beef Noodles Recipe
Step 1: Prepare the Beef
Start by finely dicing your large onion—it will dissolve into the sauce and soften during the slow cooking, forming the base flavor. Then, gather all your flavor-packed ingredients including gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. These blend into a rich marinade that will tenderize and flavor the beef as it cooks low and slow in the slow cooker.
Step 2: Combine Ingredients in the Slow Cooker
Place the diced onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock into the slow cooker and stir together until well mixed. This creates a beautifully balanced sauce that surrounds the beef with bold, nuanced layers of flavor.
Step 3: Add the Ox Cheek and Slow Cook
Set the ox cheek right on top of your sauce mixture in the slow cooker. Cooking it on low for 8 hours allows the collagen-rich meat to break down tenderly while absorbing every bit of the delicious marinade. The long cook time transforms the beef from tough to unbelievably succulent and shreddable.
Step 4: Shred the Beef and Return to Cooker
Once your 8 hours are up, carefully shred the tender beef directly in the pot. This step ensures you get all those meaty juices back into the sauce, deepening its richness while dispersing the beef evenly throughout.
Step 5: Add the Noodles and Fresh Coriander
Pour in the ready-to-use udon noodles and sprinkle the chopped coriander right over the top. Raise the heat to high and let everything cook together for an additional 25 minutes. The noodles soak up the savory sauce, while the coriander lends a fresh burst of color and flavor.
Step 6: Season and Garnish
Finish by seasoning with kosher salt and freshly cracked black pepper to your preference. Sprinkle black sesame seeds on top for a crunchy, nutty garnish, and your delicious Slow Cooker Korean Beef Noodles Recipe is ready to serve!
How to Serve Slow Cooker Korean Beef Noodles Recipe
Garnishes
Enhancing your dish visually and flavor-wise can be so simple. Aside from the black sesame seeds, try adding thinly sliced scallions or a few sprigs of fresh coriander for a vibrant and fresh finish. A drizzle of toasted sesame oil can also boost the nutty aroma and enrich the flavors even more.
Side Dishes
This dish stands well on its own but pairing it with crisp, light sides balances the richness. Consider a simple cucumber kimchi, steamed bok choy with garlic, or a crunchy Asian-style slaw. These sides bring contrasting textures and help cleanse the palate between savory bites.
Creative Ways to Present
For a fun twist, serve your Slow Cooker Korean Beef Noodles Recipe in individual bowls layered with extra fresh herbs, a soft-boiled egg, or pickled radish slices. These little additions elevate the dish to something truly special that feels like a restaurant-quality experience at home.
Make Ahead and Storage
Storing Leftovers
This dish actually tastes fantastic the next day after the flavors have had time to marry even more. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the beef noodles are cooled to room temperature before refrigerating to keep the texture just right.
Freezing
You can freeze the slow cooker beef mixture without the noodles for up to 3 months. Pack it tightly in a freezer-safe container or bag. When ready, thaw overnight in the fridge, reheat gently on the stove or in a slow cooker, and add freshly cooked noodles just before serving to avoid mushiness.
Reheating
Reheat leftovers on the stove over low heat, stirring occasionally and adding a splash of water or broth if the sauce thickens too much. If you’ve pre-mixed the noodles, reheat carefully to prevent them from sticking or breaking apart.
FAQs
Can I use a different cut of beef?
Absolutely! While ox cheek is ideal for the tender, rich texture it gives, you can substitute ox tail, short ribs, or chuck roast. Just make sure to adjust cooking time if necessary so the meat becomes tender enough to shred.
Are udon noodles the only option?
Udon noodles are perfect here for their thick, chewy texture, but you can swap them for other noodles like soba, rice noodles, or even spaghetti in a pinch. Just note the cooking times may vary.
Is this dish spicy?
There is a pleasant heat thanks to the gochujang, but it is balanced by sweet, tangy, and savory elements. If you prefer it milder, you can reduce the gochujang slightly or serve with cooling garnishes like cucumber slices.
Can I make this recipe without a slow cooker?
You could try braising the beef slowly in a covered pot on the stovetop or in the oven at low heat for several hours. However, the slow cooker’s gentle, consistent temperature is best for developing the tender texture and rich flavor.
How do I store leftovers with the noodles?
If storing leftovers together with noodles, it’s best to keep them refrigerated and eat within 1-2 days, as the noodles absorb all the sauce and can become soft. Reheat gently and add fresh herbs to revive the dish.
Final Thoughts
If you want to impress friends or simply treat yourself to a deeply satisfying meal, this Slow Cooker Korean Beef Noodles Recipe is a winner every time. Its effortless prep, bold flavors, and luscious textures come together beautifully, making it a soon-to-be favorite in your recipe rotation. Give it a go—you’ll love how the beef falls apart and the noodles soak up all those amazing savory, spicy notes. Happy cooking!
Print
Slow Cooker Korean Beef Noodles Recipe
- 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
Description
This Slow Cooker Korean Beef Noodles recipe delivers tender, flavorful ox cheek simmered in a rich, spicy sauce infused with gochujang and aromatic garlic-ginger paste. Combined with soft udon noodles and garnished with fresh coriander and black sesame seeds, this dish offers a comforting and hearty Korean-inspired meal perfect for an easy weeknight dinner.
Ingredients
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 substitute ox tail, short ribs, or chuck roast)
Noodles and Garnish
- 4 pouches ready-to-use udon noodles
- 1 to 2 tablespoons fresh coriander, roughly chopped
- 1 tablespoon black sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Beef: Finely dice the onion to create a flavorful base for the sauce.
- Combine Ingredients in Slow Cooker: In your slow cooker, add diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and low-sodium beef stock. Stir these ingredients together to create a rich, spicy sauce.
- Add the Beef: Place the 14 ounces of ox cheek on top of the sauce mixture in the slow cooker. This cut will thoroughly absorb the flavors and become tender after slow cooking.
- Cook the Beef Low and Slow: Set the slow cooker to low and cook for 8 hours. This long, slow cooking process breaks down the meat until it is tender and easy to shred.
- Shred the Beef: Once cooked, remove the beef and shred it with forks. Return the shredded meat back into the slow cooker, mixing it into the sauce to soak up even more flavor.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and fresh chopped coriander to the slow cooker. Increase the heat to high and cook for an additional 25 minutes to warm the noodles through and marry the flavors.
- Season and Garnish: Taste and adjust seasoning with kosher salt and freshly cracked black pepper. Sprinkle black sesame seeds on top as a garnish before serving to add a nutty crunch and visual appeal.
Notes
- Ox cheek can be substituted with other braising cuts like ox tail, short ribs, or chuck roast if preferred.
- Ready-to-use udon noodles cook quickly, but if using dried noodles, cook separately according to package instructions before adding to slow cooker.
- Adjust gochujang quantity to control the heat level of the dish.
- If fresh coriander isn’t available, parsley can be a mild alternative garnish.
- This dish can be served with steamed vegetables or kimchi to balance the rich beef flavors.
