Can I use a different cut of beef?

Yes! While ox cheek is traditional and becomes incredibly tender, boneless chuck roast or beef short ribs work beautifully in these Slow Cooker Korean Beef Noodles. Just trim excess fat before cooking.

What if I can't find gochujang?

You can substitute with a mix of sriracha and miso paste for similar heat and umami, though the flavor won't be quite the same. Most grocery stores now carry gochujang in the Asian foods aisle.

Can I make this in less than 8 hours?

You can cook on high for 4-5 hours instead, but low and slow gives the best texture and flavor. The longer cooking time allows the beef to become truly melt-in-your-mouth tender.

Perfect Slow Cooker Korean Beef Noodles Recipe

Name: Slow Cooker Korean Beef Noodles
Prep time: 15 min
Cook time: 8 h 25 min
Total time: 8 h 40 min
Cuisine: Korean
Ingredients: 1 large onion, finely diced; 2 tablespoons gochujang (Korean chili paste); 2 tablespoons dark soy sauce; 2 tablespoons rice vinegar; 1 tablespoon light brown sugar, packed; 1 tablespoon garlic-ginger paste; 1 tablespoon tomato paste; 3½ oz low-sodium beef stock; 14 oz ox cheek (or oxtail, short ribs, or chuck roast); 4 pouches ready-to-use udon noodles; 1-2 tablespoons fresh coriander, chopped; 1 tablespoon black sesame seeds; Kosher salt and black pepper to taste

Slow Cooker Korean Beef Noodles

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Melt-in-your-mouth beef, chewy udon noodles, and savory-spicy Korean gochujang sauce all come together in this hands-off slow cooker recipe.

Author: James Carter Jr
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 Cook
Cuisine: Korean

Ingredients

Scale

1 large onion, finely diced
2 tablespoons gochujang (Korean chili paste)
2 tablespoons dark soy sauce
2 tablespoons rice vinegar
1 tablespoon light brown sugar, packed
1 tablespoon garlic-ginger paste
1 tablespoon tomato paste
3½ oz low-sodium beef stock
14 oz ox cheek (or oxtail, short ribs, or chuck roast)
4 pouches ready-to-use udon noodles
1–2 tablespoons fresh coriander, chopped
1 tablespoon black sesame seeds
Kosher salt and black pepper to taste

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Instructions

Add diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock to slow cooker insert. Stir together really well until gochujang is fully dissolved.
Lay ox cheek on top of sauce mixture. Turn beef or spoon sauce over it so meat is completely coated on all sides.
Cover with lid and set slow cooker to low for 8 hours. Beef will become incredibly tender and sauce will concentrate.
After 8 hours, carefully remove beef and shred into bite-sized pieces with two forks. Return shredded beef to slow cooker and stir into sauce.
Add udon noodles and chopped coriander to slow cooker. Stir gently, ensuring noodles are submerged. Turn heat to high and cook 25 minutes more, stirring occasionally, until noodles are hot and have absorbed sauce.
Taste and season with salt and freshly cracked black pepper as needed. Garnish with black sesame seeds before serving.

Notes

Ox cheek brings gorgeous richness, but chuck roast or short ribs work equally well.
Always add ready-to-use udon at the very end to prevent mushiness.
For thicker sauce, remove lid for last 10 minutes of cooking.
Double the garlic-ginger paste for bigger flavors.
Flavors deepen overnight, making leftovers even better.

Nutrition

Serving Size: 1 bowl
Calories: 425 kcal
Sugar: 6 g
Sodium: 890 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg

Find it online: https://www.benefitiany.com/slow-cooker-korean-beef-noodles/