Slow Cooker Korean Beef Noodles
This dish features tender beef in a flavorful sauce served over chewy udon noodles.
Equipment
- slow cooker
Ingredients
For the Sauce
- 1 large Onion, finely diced Builds the flavor base.
- 2 tablespoon Gochujang Korean chili paste.
- 2 tablespoon Dark Soy Sauce Delivers deep color and flavor.
- 2 tablespoon Rice Vinegar Adds brightness.
- 1 tablespoon Light Brown Sugar, packed Rounds out flavors.
- 1 tablespoon Garlic-ginger Paste Brings aromatic zing.
- 1 tablespoon Tomato Paste Intensifies savoriness.
- 3.5 oz Low-sodium Beef Stock Infuses flavor.
For the Beef
- 14 oz Ox Cheek The star protein.
For the Noodles
- 4 pouches Ready-to-use Udon Noodles Quick-cooking noodles.
For Garnish
- 1-2 tablespoon Fresh Coriander, chopped Brightens the dish.
- 1 tablespoon Black Sesame Seeds For crunch and appearance.
To Taste
- Kosher Salt & Black Pepper To enhance flavors.
Instructions
- In the slow cooker, combine onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock.
- Add ox cheek, cover, and cook on low for 8 hours or until tender.
- Before serving, cook udon noodles according to package instructions.
- Serve beef over noodles and garnish with coriander and sesame seeds.
- Season with salt and pepper before serving.
Notes
Use oxtail, short ribs, or chuck roast as alternatives for ox cheek.