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.
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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.