Slow Cooker Korean Beef Noodles made with ox cheek, gochujang, soy sauce, udon noodles, onion, and garlic ginger paste.

I didn’t plan to love this recipe as much as I do. That’s usually how it goes, right? The dishes you obsess over are rarely the ones you set out to “perfect.” These Slow Cooker Korean Beef Noodles started on a random day when I wanted something cozy but was so over my usual comfort food lineup.

It reminded me a little of the first time I tried Korean food at a tiny takeout place years ago — nothing fancy, fluorescent lights buzzing, plastic menus taped to the wall — but the food? Deeply comforting. Salty, sweet, a little spicy. I remember thinking, Why does this feel like a hug and a wake-up call at the same time?

This recipe taps into that same feeling. You dump everything into the slow cooker in the morning, slightly unsure if it’s going to work, and then hours later your house smells incredible and you suddenly feel very proud of yourself. Even though… let’s be honest… the slow cooker did most of the work.

Why you’ll Love this Slow Cooker Korean Beef Noodles?

There’s something about Slow Cooker Korean Beef Noodles that feels low-effort in the best possible way. You’re not standing over a pan. You’re not timing five different components. You’re trusting a bunch of bold ingredients to sort themselves out over time. And they do.

The beef turns meltingly tender — the kind that shreds if you look at it too hard. The sauce thickens into something rich but not heavy, and the noodles soak it all up like they were designed for this exact job.

And maybe this is just me, but the flavor balance is what really sells it. It’s not aggressively spicy. It’s not overly sweet. It’s savory first, with heat and sweetness showing up quietly, like background vocals instead of a solo. That restraint is what keeps you going back for bite after bite.

Ingredient Notes

Before you start, here’s how I think about the ingredients in Slow Cooker Korean Beef Noodles — not rules, just experience talking.

• Ox Cheek – Sounds intimidating. Isn’t. It’s rich, forgiving, and basically made for slow cookers. Chuck roast works if that’s easier to find.
• Gochujang – This is the heart of the dish. It’s funky, spicy, savory, and totally unique. If you’re new to it, don’t panic — it’s more warm than fiery.
• Dark Soy Sauce – Adds depth and color. Regular soy sauce works, but dark soy gives that “something extra.”
• Garlic-Ginger Paste – Practical, fast, and consistent. No shame.
• Udon Noodles – Soft, chewy, comforting. They make the whole dish feel cozy instead of sharp.
• Coriander (Cilantro) – Optional, but it adds brightness that cuts through the richness in a really nice way.

How to Make Slow Cooker Korean Beef Noodles?

This is not a fussy recipe. In fact, the more you fuss, the less it feels right.

1. You add the onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock straight into the slow cooker. Stir it together. It won’t look impressive yet — that’s okay. It’s not supposed to.
2. Lay the beef on top and turn it a bit so it’s coated. Put the lid on. Walk away. Seriously. No peeking, no stirring, no second-guessing. Let it cook on low for about eight hours.
3. When you come back, the beef should fall apart easily. Shred it gently and stir it back into the sauce. This is usually when I pause for a second, taste it, and think, Yeah… this was the right call.
4. Add the udon noodles and coriander, switch the slow cooker to high, and give it about 25 minutes. The noodles soften, the sauce tightens slightly, and suddenly it looks like a real, intentional dish — not just “something I threw together.”
5. Season to taste, sprinkle with black sesame seeds, and serve.

Storage Options

Leftovers keep well in the fridge for up to three days. The flavors deepen overnight, which I honestly love. Reheat gently with a splash of water or broth to loosen things up.

If you’re thinking ahead, you can make the beef portion in advance and add fresh noodles later. It’s flexible like that, which makes it even more weeknight-friendly.

Variations & Substitutions

You can tweak these Slow Cooker Korean Beef Noodles without breaking them. Swap the beef cut. Use rice noodles. Add mushrooms or spinach. Drizzle with chili oil if you want more heat. Pull back on the gochujang if you’re spice-sensitive.

I don’t think there’s a single “correct” version here. There’s just the one that fits your mood that day — and honestly, that’s kind of the point.

What to Serve With Slow Cooker Korean Beef Noodles?

This dish holds its own, but I like something fresh on the side. Steamed broccoli, snap peas, or a quick cucumber salad work beautifully. Kimchi is always a good idea, too, especially if you like contrast.

FAQ:

Is this super spicy?
Not really. It’s warm, savory, and balanced more than hot. You’re in control of the heat level.

Can I make it ahead of time?
Yes. It reheats well, and the flavors get even better.

Can I freeze it?
The beef freezes great. I’d add fresh noodles when reheating for best texture.

If you try these Slow Cooker Korean Beef Noodles, I really do want to know how it went. Did you tweak the spice? Swap the noodles? Eat it straight from the bowl while standing in the kitchen? I’ve done all three. Let me know — can’t wait to hear what you think.

Slow Cooker Korean Beef Noodles

Slow Cooker Korean Beef Noodles feature tender shredded beef simmered in a savory-sweet gochujang sauce, finished with chewy udon noodles for a comforting, richly flavored one-pot meal.

Print Pin Rate

Course: Main Course

Cuisine: Korean-Inspired

Keyword: Slow Cooker Korean Beef Noodles

Prep Time: 15 minutes minutes

Cook Time: 8 hours hours 25 minutes minutes

Servings: 4

Ingredients

• 1 large onion finely diced
• 2 tablespoons gochujang
• 2 tablespoons dark soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon light brown sugar packed
• 1 tablespoon garlic-ginger paste
• 1 tablespoon tomato paste
• 3½ oz low-sodium beef stock
• 14 oz ox cheek alternatively ox tail, short ribs, or chuck roast
• 4 ready-to-use udon noodle pouches
• 1 –2 tablespoons fresh coriander cilantro, roughly chopped
• 1 tablespoon black sesame seeds for garnish
• Kosher salt and freshly cracked black pepper to taste

Instructions

• In the bowl of a slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir until thoroughly mixed.
• Place the ox cheek on top of the sauce mixture, turning to coat all sides evenly. Cover with the lid and cook on low for approximately 8 hours, or until the meat is very tender.
• Once cooking is complete, shred the beef using two forks and return it to the slow cooker, stirring gently to incorporate it into the sauce.
• Add the udon noodles and chopped coriander to the slow cooker. Switch the setting to high and cook for an additional 25 minutes, or until the noodles are tender and heated through.
• Season with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds before serving.

Notes

To make this recipe gluten-free, substitute the udon noodles with gluten-free noodles such as rice noodles or gluten-free wheat-free udon. Additionally, ensure the soy sauce, gochujang, and beef stock are certified gluten-free, as these ingredients may contain hidden gluten.