Description
A comforting bowl of Slow Cooker Korean Beef Noodles featuring tender beef, savory sauces, and chewy udon noodles.
Ingredients
- 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
- 3 1/2 ounces low-sodium beef stock
- 14 ounces ox cheek (or substitute with oxtail, short ribs, or chuck roast)
- 4 pouches ready-to-use udon noodles
- 1 to 2 tablespoons fresh coriander, roughly chopped
- 1 tablespoon black sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In the slow cooker, combine the onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock.
- Place the ox cheek on top of the mixture.
- Cook on low for 8 hours or until the beef is fork-tender.
- Shred the meat and return it to the slow cooker.
- Add the udon noodles and coriander, then switch the heat to high, cooking for an additional 25 minutes.
- Season your dish with salt and pepper, garnish with sesame seeds, and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze the beef sauce without noodles for up to 2 months. Use fresh udon noodles for the best texture.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean