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
3½ oz low‑sodium beef stock
14 oz ox cheek (or substitute oxtail, short ribs, or chuck roast)
4 pouches ready‑to‑use udon noodles
1–2 tablespoons fresh coriander, roughly chopped
1 tablespoon black sesame seeds (for garnish)
Kosher salt & freshly cracked black pepper, to taste
Instructions
Flavor Base: In the slow cooker, combine onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic‑ginger paste, tomato paste, and beef stock. Stir well to blend.
Add Beef: Nestle the ox cheek (or chosen substitute) into the sauce, coating it thoroughly for maximum flavor infusion.
Slow Cook: Cover and cook on low for 8 hours, letting the meat become fork‑tender.
Shred & Finish: Remove and shred the beef; return the shreds to the cooker. Add the udon noodles and chopped coriander, then cook on high for 25 minutes more until noodles are warmed and sauce is well absorbed.
Season & Serve: Taste and adjust seasoning with salt and pepper. Serve in bowls, garnished with black sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 8 hours 25 minutes
- Category: Main course
