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.
Ingredients
Units
Scale
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
Instructions
- Prepare the Beef: Combine onion, gochujang, soy sauce, vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock in the slow cooker.
- 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.
- Finish the Dish: Add noodles and coriander, cook on high for 25 minutes. Season with salt and pepper, garnish with sesame seeds, and serve.
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.
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
