Slow Cooker Korean Beef Noodles Recipe

If you’re craving a comforting bowl of noodles with deep, rich flavors, these Slow Cooker Korean Beef Noodles are about to become your new obsession. Melt-in-your-mouth beef, chewy udon, and a savory-spicy sauce all meld together without you having to stand over a stove—this dish is the definition of cozy, hands-off dinner magic!

Ingredients You’ll Need

You won’t need any tricky-to-find ingredients to make these incredible Slow Cooker Korean Beef Noodles, but each one brings something essential—whether it’s richness, heat, or a pop of freshness. Here’s why each item matters:

• Onion (1 large, finely diced): Builds the flavor base with natural sweetness and depth.
• Gochujang (2 tbsp): This Korean chili paste brings signature heat, umami, and a satisfying, addictive savoriness.
• Dark Soy Sauce (2 tbsp): Delivers deep color and bold, salty-sweet notes for the sauce.
• Rice Vinegar (2 tbsp): Adds brightness and helps balance out the richness of the beef.
• Light Brown Sugar (1 tbsp, packed): Rounds out the heat and salt with a gentle caramel sweetness.
• Garlic-ginger Paste (1 tbsp): Brings aromatic zing and warmth—grate fresh if you can!
• Tomato Paste (1 tbsp): Intensifies the overall savoriness and adds a subtle tang.
• Low-sodium Beef Stock (3 1/2 oz): Infuses the meat and noodles with juicy, meaty flavor without overpowering saltiness.
• Ox Cheek (14 oz): The star protein—succulent and rich, but you can easily use oxtail, short ribs, or chuck roast if needed.
• Ready-to-use Udon Noodles (4 pouches): Ultra-chewy and quick-cooking, these noodles soak up every drop of sauce.
• Fresh Coriander (1–2 tbsp, chopped): Brightens the finished dish with herby freshness.
• Black Sesame Seeds (1 tbsp): For that nutty, toasty crunch and striking final look.
• Kosher Salt & Black Pepper: To bring all the flavors to vivid life, right at the end.

Variations

The beauty of Slow Cooker Korean Beef Noodles is how endlessly adaptable they are. Don’t hesitate to swap in your favorite noodles, play with the heat level, or make it fit the way you like to eat!

• Gluten-Free: Switch to tamari in place of soy sauce and use gluten-free noodles—rice noodles work beautifully.
• Extra Veggies: Toss in sliced bell peppers, carrots, or bok choy during the last 25 minutes for an extra nutritious boost.
• Different Protein: Try boneless chicken thighs or pork shoulder for a fresh take on the base recipe.
• Less Heat: Omit some of the gochujang or use a mild chili paste to make it gentler for kids or heat-sensitive friends.

How to Make Slow Cooker Korean Beef Noodles

Step 1: Make Your Flavor Base

Add the diced onion, gochujang, dark soy sauce, rice vinegar, packed brown sugar, garlic-ginger paste, tomato paste, and beef stock to your slow cooker insert. Give everything a really good stir—this is what’s going to wrap your beef and noodles with all those drool-worthy Korean flavors.

Step 2: Nestle and Coat the Beef

Lay the ox cheek (or whatever cut you’re using) right on top of the mixture, then gently turn or spoon the mixture over the beef so it’s lovingly smothered. Ensuring the meat is coated makes every bite ultra-flavorful as it slow cooks to perfection.

Step 3: Set and Forget

Pop the lid on your slow cooker and set it to low for a full 8 hours. The long cook transforms the beef into beautifully tender shreds and lets all those umami-rich flavors infuse deeply—just let time work its magic.

Step 4: Shred, Toss, and Finish

After 8 hours, carefully remove the beef and shred it with forks (it’ll be super tender). Return those juicy shreds to the slow cooker, then add your pouches of udon noodles and chopped coriander. Stir and cook on high for about 25 minutes more, until the noodles are hot and have soaked up all the saucy goodness. Taste and season with salt and freshly cracked pepper—then garnish with black sesame seeds.

How to Serve Slow Cooker Korean Beef Noodles

Garnishes

Don’t skip the finish! Sprinkle a generous pinch of black sesame seeds and extra chopped coriander for color and a fresh, herbal kick. A few sliced green onions or a drizzle of toasted sesame oil also add a lovely final flourish. If you like a bit more heat, toss on some thinly sliced red chili.

Side Dishes

To round out your Slow Cooker Korean Beef Noodles, pair them with classic Korean sides—think a crisp cucumber kimchi, simple steamed bok choy, or a zesty Asian slaw. Even a bowl of rice on the side is perfect to soak up any extra sauce!

Creative Ways to Present

For a fun DIY dinner, serve the shredded beef, noodles, and toppings in bowls, letting everyone customize their fixings. Or, plate the noodles high in shallow bowls, top with a nest of beef, and sprinkle with garnishes for that restaurant-style look. Want a party twist? Try offering the dish in small ramekins as an appetizer for gatherings!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Store your Slow Cooker Korean Beef Noodles in an airtight container in the fridge for up to 3 days. The flavors continue to mingle and deepen overnight, making it somehow taste even better the next day.

Freezing

To freeze, cool the beef and noodles completely, then portion into freezer-safe bags or containers. It’ll keep well for up to 2 months. For best texture, consider freezing the beef and sauce separately from the noodles and adding fresh noodles when you reheat.

Reheating

Reheat gently on the stove or in the microwave, adding a splash of beef stock or water to loosen things up if needed. If using frozen leftovers, thaw overnight in the fridge and reheat as above—just enough to get everything steamy and piping hot.

FAQs

Final Thoughts

I hope these Slow Cooker Korean Beef Noodles bring you as much satisfaction and cozy joy as they’ve brought to my table. It’s the perfect recipe for letting your kitchen fill with irresistible aromas—and for sharing a hearty, soul-warming meal with people you care about. Give it a spin and let those flavors work their magic!

Slow Cooker Korean Beef Noodles Recipe

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• Author: Stacy
• Prep Time: 15 minutes
• Cook Time: 8 hours 25 minutes
• Total Time: 8 hours 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Korean Fusion
• Diet: Gluten Free

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Description

Enjoy a flavorful fusion dish with these Slow Cooker Korean Beef Noodles. Tender beef simmered in a savory-sweet Korean-inspired sauce, served with udon noodles for a satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

For the Beef:

• 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)

For Serving:

• 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

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Instructions

1. Prepare the Beef: Combine onion, gochujang, soy sauce, vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock in the slow cooker.
2. Cook the Beef: Add the ox cheek on top, cook on low for 8 hours, then shred the meat and return it to the cooker.
3. Finish the Dish: Add noodles and coriander, cook on high for 25 minutes. Season with salt and pepper, garnish with sesame seeds, and serve.

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Notes

• Adjust the spice level by increasing or decreasing the amount of gochujang.
• For a richer flavor, you can sear the meat before placing it in the slow cooker.

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Nutrition

• Serving Size: 1 serving
• Calories: Approximately 480 kcal
• Sugar: 5g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 45g
• Cholesterol: 110mg