Description
A hearty and flavorful Slow Cooker Korean Beef Noodles recipe featuring tender ox cheek simmered in a spicy, savory sauce with gochujang, soy sauce, and garlic-ginger paste, served over udon noodles and garnished with fresh coriander and black sesame seeds.
Ingredients
Scale
Main 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
Instructions
- Prepare the Sauce: In the slow cooker, add the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock. Stir well to combine into a smooth sauce base.
- Add the Beef: Place the ox cheek on top of the sauce mixture in the slow cooker, ensuring all sides are coated with the mixture to infuse flavor.
- Cook Low and Slow: Cover the slow cooker with the lid and cook on low heat for 8 hours until the beef becomes tender and easy to shred.
- Shred the Meat: After 8 hours, remove the beef and shred it finely using forks or tongs. Return the shredded meat back into the slow cooker, mixing it thoroughly with the sauce.
- Add Noodles and Coriander: Add the ready-to-use udon noodles and roughly chopped fresh coriander to the slow cooker. Cook on high for an additional 25 minutes to heat the noodles and allow flavors to meld.
- Season and Garnish: Season the dish with kosher salt and freshly cracked black pepper according to taste. Garnish with black sesame seeds before serving.
- Serve: Spoon the Korean beef noodles into bowls and serve hot, enjoying the rich, comforting flavors.
Notes
- If ox cheek is unavailable, substitute with ox tail, short ribs, or chuck roast for similar texture and flavor.
- Gochujang can vary in spiciness; adjust quantity according to your heat preference.
- Use low-sodium soy sauce and beef stock to better control salt levels in the dish.
- For a gluten-free version, substitute soy sauce with tamari and ensure udon noodles are gluten-free or use rice noodles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
