I still remember the first time I made Korean-inspired beef in my slow cooker. The aroma alone had my family circling the kitchen, and when I finally tossed that tender, deeply flavored beef with silky udon noodles, it disappeared in minutes. These Slow Cooker Korean Beef Noodles deliver bold, restaurant-quality flavor without the fuss, transforming an affordable cut of meat into something truly spectacular.
Table of Contents
Ingredients for Slow Cooker Korean Beef Noodles
I’ve tested this recipe with various cuts of beef, and I can tell you that ox cheek produces the most melt-in-your-mouth results, though chuck roast works beautifully if that’s what you have on hand. The key is choosing a cut with enough marbling to stay juicy during the long cooking time.
- 1 large onion (finely diced)
- 2 tbsp gochujang (I recommend starting with this amount and adjusting to your heat preference)
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 1 tbsp packed light brown sugar
- 1 tbsp garlic ginger paste (My preference is always fresh paste from the refrigerated section)
- 1 tbsp tomato paste
- 3½ oz low-sodium beef stock
- 1¼ lbs ox cheek (or substitute ox tail, short ribs, or chuck roast – In my experience, ox cheek provides the richest flavor)
- 4 pouches ready-to-use udon noodles
- 1 to 2 tbsp fresh cilantro (roughly chopped)
- 1 tbsp black sesame seeds (I usually toast these lightly for extra nutty flavor)
- Kosher salt and freshly cracked black pepper (to taste)
Step-by-Step Instructions
I recommend prepping all your ingredients before you start, as this makes assembly quick and ensures nothing gets forgotten in the slow cooker.
Step 1: Combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and beef stock directly in your slow cooker. Whisk everything together until the sauce is smooth and the brown sugar has dissolved completely. The mixture should be deep reddish-brown and aromatic.
Step 2: Nestle the ox cheek or your chosen cut of beef into the sauce mixture, making sure it’s completely submerged. If any part of the meat is exposed, gently press it down or add a splash more stock. Set your slow cooker to low and cook for 8 hours without lifting the lid. The meat is ready when it’s fork-tender and pulls apart easily.
Step 3: After 8 hours, the meat should be fall-apart tender. Remove it carefully with tongs and transfer to a cutting board. Using two forks, shred the beef into bite-sized pieces (roughly ½-inch chunks), discarding any excess fat or connective tissue. Return the shredded meat to the slow cooker and stir it into the sauce.
Step 4: Add the udon noodles directly to the slow cooker, breaking them apart gently if they’re stuck together. Stir in the chopped cilantro, then switch your slow cooker to high and cook for 25 minutes until the noodles are heated through and have absorbed some of that incredible sauce. Taste and season with salt and pepper as needed (I usually add about ½ tsp of each), garnish with black sesame seeds, and serve immediately.
Perfect Pairings for Slow Cooker Korean Beef Noodles
These noodles pack serious flavor, so I like to balance them with lighter, refreshing sides that won’t compete with the main dish.
Cucumber Kimchi Salad: The cool crunch of cucumber combined with tangy kimchi cuts through the richness of the beef beautifully and adds a probiotic boost to your meal.
Steamed Edamame: Simple steamed edamame with a sprinkle of sea salt provides plant-based protein and a clean, fresh contrast to the bold Korean flavors.
Chinese Beef and Broccoli: If you’re feeding a larger crowd and want more Asian-inspired options, this stir-fry makes an excellent companion dish with complementary flavors.
Pickled Radish: Quick-pickled daikon radish brings brightness and acidity that refreshes your palate between bites of those savory noodles.
Steamed Broccoli with Gochugaru: Tender broccoli florets dusted with Korean chili flakes tie into the flavor profile while adding fiber and vitamins to round out your dinner.
Sticky Garlic Chicken Noodles: For noodle lovers who want variety, serve both dishes family-style and let everyone mix and match.
Storage & Serving Tips
Store leftover beef and sauce in an airtight container in your refrigerator for up to 4 days. I recommend keeping the noodles separate if possible, as they tend to soak up liquid and can become mushy when stored together.
To reheat, warm the beef mixture gently on the stovetop over medium-low heat, adding a splash of beef stock if it’s too thick. Cook fresh udon noodles according to package directions and toss them with the reheated beef for the best texture. You can also try serving the reheated beef over rice for a completely different meal, similar to how we serve Korean Ground Beef Bowl.
The beef and sauce freeze exceptionally well for up to 3 months. Simply thaw overnight in the refrigerator and reheat as directed above. This makes the recipe perfect for meal prep or batch cooking when you want to stock your freezer with ready-to-eat dinners.
FAQs
Can I make this recipe without a slow cooker?
Absolutely! Use a Dutch oven and braise the beef in a 300°F oven for about 3 to 4 hours, checking occasionally to ensure the liquid hasn’t evaporated. The results are equally delicious.
What if I can’t find ox cheek at my grocery store?
Chuck roast is my second choice and widely available. Cut it into large chunks for best results. Short ribs also work wonderfully, though they’ll add extra richness to the dish.
How can I adjust the spice level?
Start with 1 tablespoon of gochujang for mild heat, use 2 tablespoons as written for medium spice, or increase to 3 tablespoons if you love serious heat. You can always add more at the end, but you can’t take it away.
Slow Cooker Korean Beef Noodles
Ingredients
Equipment
Method
- Combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and beef stock directly in your slow cooker. Whisk everything together until the sauce is smooth and the brown sugar has dissolved completely. The mixture should be deep reddish-brown and aromatic.
- Nestle the ox cheek or your chosen cut of beef into the sauce mixture, making sure it’s completely submerged. If any part of the meat is exposed, gently press it down or add a splash more stock. Set your slow cooker to low and cook for 8 hours without lifting the lid. The meat is ready when it’s fork-tender and pulls apart easily.
- After 8 hours, remove the meat carefully with tongs and transfer to a cutting board. Using two forks, shred the beef into bite-sized pieces (roughly ½-inch chunks), discarding any excess fat or connective tissue. Return the shredded meat to the slow cooker and stir it into the sauce.
- Add the udon noodles directly to the slow cooker, breaking them apart gently if stuck together. Stir in the chopped cilantro, then switch your slow cooker to high and cook for 25 minutes until the noodles are heated through and have absorbed some of the sauce. Taste and season with salt and pepper as needed, garnish with black sesame seeds, and serve immediately.
Notes
