Slow Cooker Korean Beef Noodles

I’m completely smitten with this dish—rich, tender shredded beef in a spicy‑sweet gochujang sauce melded with chewy udon noodles. It’s the kind of deeply comforting, one‑pot meal that feels like a warm hug.

Why I’ll Love This Recipe

I love how effortless it is—just dump the ingredients and walk away. After hours of slow cooking, the beef becomes melt‑in‑your‑mouth tender, soaking up layers of savory, spicy, and subtly sweet flavors. And the udon noodles pick up every drip of that sauce, making this a cozy, restaurant‑worthy dinner at home.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large onion, finely diced

• 2 tablespoons gochujang (Korean chili paste)

• 2 tablespoons dark soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon packed light brown sugar

• 1 tablespoon garlic‑ginger paste

• 1 tablespoon tomato paste

• 3½ ounces low‑sodium beef stock

• 14 ounces ox cheek (or oxtail, short ribs, or chuck roast)

• 4 pouches ready‑to‑wok udon noodles

• 1–2 tablespoons roughly chopped fresh coriander (cilantro)

• 1 tablespoon black sesame seeds for garnish

• Kosher salt and freshly ground black pepper, to taste

directions

1. I 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 until well combined.

2. I then nestle the ox cheek (or chosen beef cut) in the sauce, coating it thoroughly. I set the slow cooker to low and let it cook for 8 hours.

3. After 8 hours, I remove and shred the beef, then return it to the sauce to soak up even more flavor.

4. I gently stir in the udon noodles and coriander, switch the cooker to high, and let everything meld together for another 25 minutes.

5. Finally, I taste and adjust the seasoning with salt and pepper, then finish with a sprinkle of black sesame seeds before serving.

Servings and timing

• Serves about 4 people

• Prep time: ~15 minutes

• Cook time: 8 hours on low + 25 minutes on high

• Total time: around 8 hours 40 minutes

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I gently warm it in a pot—sometimes adding a splash of broth to revive the sauce—and garnish with fresh coriander or sesame seeds to freshen it up.

FAQs

1. Can I use a different cut of beef instead of ox cheek?

Absolutely—I often use chuck roast, short ribs, or oxtail if I can’t find ox cheek, and each turns out beautifully tender.

2. What if I don’t have gochujang or garlic‑ginger paste?

I’ve swapped garlic‑ginger paste for minced garlic and ginger with good results. Gochujang is unique in flavor, but you can experiment with a mix of miso and chili paste in a pinch.

3. Can I make this gluten‑free?

Yes—I’d substitute tamari or gluten‑free soy sauce for the dark soy sauce and use gluten‑free noodles. Some gochujang brands may contain wheat, so double‑check the label.

4. How spicy is the dish, and can I adjust it?

The dish has a comforting level of heat thanks to gochujang. If I want less spice, I reduce the gochujang slightly, or add a touch more sugar or broth to mellow the flavor.

5. What should I serve with this?

I like pairing it with kimchi for crunch and brightness, or a simple cucumber salad for contrast. If I’m feeling indulgent, some scallion pancakes make a lovely side.

Conclusion

I’m genuinely in love with how this Slow Cooker Korean Beef Noodles blends bold flavors and minimal effort. It’s a cozy, flavorful dish that feels special with almost zero fuss. I hope you enjoy it as much as I do—and if you try your own twists, like adding vegetables or garnishing boldly, I can’t wait to hear about them!

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