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 1/2 ounces low-sodium beef stock; 14 ounces ox cheek (can substitute 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

Jump to Recipe· 4.4 from 21 reviews

I’m so excited to share this Slow Cooker Korean Beef Noodles Recipe with you! It’s one of those meals that just feels cozy and special at the same time, perfect for when you want deep, comforting flavors without standing over the stove all day. The slow cooker does all the heavy lifting here, letting the beef melt into tender, flavorful goodness that pairs beautifully with chewy udon noodles.

This recipe shines on busy days when you want a homemade meal waiting for you, or when friends come over and you want to impress without the fuss. Plus, the combination of spicy, tangy, and savory notes really hits the spot. Once you try this Slow Cooker Korean Beef Noodles Recipe, I bet it’ll become a go-to for chilly evenings or whenever you want a little Korean-inspired comfort food magic.

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Why This Recipe Works

Tender Beef Every Time: Slow cooking the ox cheek (or alternatives) for 8 hours transforms it into melt-apart deliciousness.
Balanced Korean Flavors: Gochujang, soy, vinegar, and brown sugar create that perfect sweet-spicy-savory mix that’s so addicting.
Convenient One-Pot Meal: You add the noodles toward the end, so they don’t get mushy and everything cooks in one slow cooker pot — less mess!
Fresh Finishes: Chopped coriander and black sesame seeds add that final pop of freshness and texture that bring the dish to life.

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

Ingredients & Why They Work

Each ingredient here plays its part to build layers of flavor and texture, from the rich beef to the spicy, tangy sauce elements. Shopping tip: ox cheek isn’t always easy to find, but don’t worry — I’ve included some perfect substitutes that work just as well.

Onion: Adds a natural sweetness and body to the braising liquid.
Gochujang: This Korean chili paste brings authentic heat and depth—don’t skip it or substitute carefully!
Dark Soy Sauce: Adds salty umami and dark color to the sauce.
Rice Vinegar: Balances the richness with a tangy brightness.
Light Brown Sugar: Sweetens and rounds out the spicy and savory notes.
Garlic Ginger Paste: Fresh aromatic kick that builds complexity.
Tomato Paste: Surprising depth and slight tanginess that enriches the sauce.
Low-Sodium Beef Stock: Creates a rich, flavorful base without overpowering saltiness.
Ox Cheek (or substitutes): This cut is fabulously fatty and tender after slow cooking; short ribs, ox tail, or chuck roast work great as stand-ins.
Udon Noodles: Thick and chewy, perfect for soaking in that luscious beef sauce.
Fresh Coriander: Adds a fresh herbal note that lightens the dish.
Black Sesame Seeds: Crunchy garnish that’s also visually appealing.
Kosher Salt and Black Pepper: To taste, ensuring you finish the dish perfectly seasoned.

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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 to play with this Slow Cooker Korean Beef Noodles Recipe depending on the mood and what I have at home. Feel free to adjust the heat, swap garnishes, or even experiment with noodles to make it your own. It’s surprisingly flexible!

Variation: I once added some sliced shiitake mushrooms for an earthier flavor and loved how it added a little umami twist.
Heat Level: If you like it spicier, add a pinch of Korean chili flakes or extra gochujang.
Protein Swap: Using chuck roast makes this recipe budget-friendly while still tender and flavorful.
Greens Boost: Toss in some baby bok choy or spinach during the last 10 minutes for a veggie boost.

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

Step 1: Prepare the flavorful base

Start by finely dicing the onion — the smaller, the better to melt into the sauce. Next, mix the gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock right in the slow cooker. Give it a good stir so all those flavors mingle nicely. This sauce is where your Slow Cooker Korean Beef Noodles Recipe kicks off with that vibrant, complex taste.

Step 2: Add the beef and slow cook low and slow

Take your ox cheek (or chosen cut) and lay it over the sauce. Don’t forget to turn the meat a couple of times to coat it with that lovely sauce. Cover with the lid and cook on low for about 8 hours — trust me, this patience pays off in juicy, fall-apart beef that’s pure comfort in every bite.

Step 3: Shred the beef and add noodles

After the slow cooking, shred the beef with two forks right in the cooker — it literally falls apart. Stir it back into the juices so every shred is soaked through. Then, toss in the udon noodles and chopped coriander. Crank the slow cooker to high for 25 minutes to warm the noodles through without turning them mushy. This step nails the perfect noodle texture every time.

Step 4: Season and garnish

This is where your taste buds take the final driver’s seat. Add kosher salt and freshly cracked pepper to suit your liking. Sprinkle black sesame seeds right on top for that textured crunch and nutty pop. Now, you’re ready to ladle this hearty Korean noodle bowl into your favorite dishes and dive in!

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Pro Tips for Making Slow Cooker Korean Beef Noodles Recipe

Use the Right Cut: Ox cheek is ideal for this recipe because of its fat content and tenderness after slow-cooking, but if unavailable, chuck roast won’t disappoint.
Don’t Add Noodles Too Early: Adding noodles near the end ensures they stay perfectly chewy, not soggy.
Fine Dice Your Onion: The smaller pieces melt better into the sauce, giving you a smooth, rich base.
Taste and Adjust Salt at the End: Slow cooker liquids concentrate flavors, so wait until the end before seasoning.

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 always finish with fresh chopped coriander because it brightens the rich beef so beautifully. The black sesame seeds aren’t just pretty—they add a subtle nuttiness and crunch that elevates the whole bowl. If I’m feeling fancy, a drizzle of toasted sesame oil or a few thinly sliced scallions join the party too.

Side Dishes

This Slow Cooker Korean Beef Noodles Recipe pairs wonderfully with simple sides like steamed broccoli or sautéed bok choy to add green freshness. I’ve also served it alongside kimchi for that classic spicy fermented kick that cuts through the richness perfectly.

Creative Ways to Present

One time, I served this recipe in individual deep bowls topped with a soft-boiled egg and a sprinkle of toasted seaweed flakes for an extra texture surprise. For a cozy dinner party, consider plating the beef noodles with a side of pickled vegetables for a colorful presentation that invites people to mix and match flavors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The beef tenderizes even more overnight, making the flavors richer the next day. Just remember to keep the noodles separate if you think you’ll reheat it more than once to avoid over-softening.

Freezing

Freezing works well if you separate the beef and sauce from the noodles. I freeze the shredded beef in its juices in a freezer-safe bag or container for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently.

Reheating

Reheat on the stovetop over low heat, stirring occasionally to warm evenly without drying out the beef. Add a splash of water or stock if it seems thickened. For the noodles, a quick warm in boiling water or microwave works best before combining with the beef mixture.

FAQs

Can I use other beef cuts for this Slow Cooker Korean Beef Noodles Recipe?

Absolutely! Ox cheek is preferred for its tenderness and fat, but short ribs, ox tail, or chuck roast are great alternatives that become tender and flavorful with slow cooking.
Is gochujang necessary, or can I substitute it?

Gochujang gives the dish its signature sweet-spicy kick. You can substitute with a mix of chili paste and miso, but the flavor won’t be quite the same. I recommend picking up a small tub since it lasts a while and adds magic to many Korean dishes.
How do I keep the noodles from getting mushy in the slow cooker?

The key is to add the noodles only in the last 25 minutes on high – this way, they heat through but don’t overcook. Also, using ready-to-use udon noodles helps maintain texture.
Can I make this recipe in an instant pot or pressure cooker?

You can! Cook the beef under high pressure for about 60-75 minutes, then shred and add noodles during the sauté function for a shorter version of this dish.

Final Thoughts

This Slow Cooker Korean Beef Noodles Recipe has become a personal favorite for so many reasons — it’s effortless, deeply flavorful, and wonderfully satisfying. I love how you can set it and forget it during a busy day, then come home to a meal that tastes like you spent hours perfecting it. I genuinely hope you enjoy making and sharing this recipe as much as I do; it’s the kind of comfort food that feels like a warm hug on a plate.