Description
Tender beef and slurpy noodles slow-cooked in aromatic Korean flavors, perfect for cozy dinners or special occasions.
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
- 3 1/2 ounces low-sodium beef stock
- 14 ounces ox cheek (or substitute ox tail, 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 your 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.
- Cover and cook on low for 8 hours, allowing the flavors to develop and the meat to become tender.
- Once done, shred the meat with two forks and return it to the pot.
- Add the udon noodles and chopped coriander; switch the cooker to high and cook for an additional 25 minutes.
- Season with salt and pepper, then garnish with black sesame seeds. Serve hot and enjoy!
Notes
For added flavor, consider browning the meat before adding to the slow cooker. Adjust gochujang according to your heat preference.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean