Slow Cooker Korean Beef Noodles Recipe

If you’re craving a bowl of absolute comfort with a bit of spicy-sweet punch, these Slow Cooker Korean Beef Noodles will sweep you off your feet! Imagine tender strands of beef melting into a mouthwatering gochujang sauce, all tangled in slurp-worthy udon noodles—and best of all, your slow cooker does most of the heavy lifting.

Ingredients You’ll Need

The magic behind Slow Cooker Korean Beef Noodles is how each ingredient builds another layer of flavor and texture—nothing here is fussy, but each one plays an essential role in creating those craveable, glossy noodles and deeply savory beef.

• Large onion, finely diced: Adds natural sweetness and a silky texture to the sauce base as it cooks down for hours.
• Gochujang: The heart of Korean spice—this fermented chili paste brings just the right kick and depth of umami.
• Dark soy sauce: Provides a rich, salty backbone and dark color to the entire dish.
• Rice vinegar: Lifts and balances the flavors with a touch of brightness.
• Packed light brown sugar: Rounds out the spice and adds caramel notes that meld beautifully with the beef.
• Garlic ginger paste: A duo that’s downright essential for that aromatic, punchy flavor you taste in every good Korean bite.
• Tomato paste: Boosts the umami and thickens the sauce, binding everything together.
• Low-sodium beef stock: Keeps things juicy and flavorful, without making the dish overly salty.
• Ox cheek (or ox tail, short ribs, chuck roast): Slow cooking turns tougher cuts into melt-in-your-mouth luxury.
• Ready-to-use (ready-to-wok) udon noodles: Chewy and slurpable, they soak up every bit of that spicy-sweet sauce.
• Fresh coriander: Lends a fresh, green punch at the end—don’t skip this for color and herby flavor.
• Black sesame seeds: For a dramatic finish and that irresistible nutty crunch.
• Kosher salt and freshly cracked black pepper: Essential for taste—adjust at the end to your own liking.

Variations

One of the best things about Slow Cooker Korean Beef Noodles is its flexibility—feel free to put your own spin on it, swap out ingredients as needed, and tailor it for any craving or dietary need you’ve got in mind.

• Different Protein: Try using sliced pork shoulder, boneless chicken thighs, or even firm tofu for a lighter but still decadent dish.
• No Noodles? No Problem: Serve over steamed rice, zoodles, or even mashed sweet potatoes if you want a totally different texture.
• Spice Level: For a milder version, use half the gochujang or mix with a little ketchup; for serious heat, add a splash of chili oil or sliced fresh chilies before serving.
• More Veggies: Toss in baby spinach, shredded carrot, or sliced bell pepper along with the noodles for added color and nutrients.

How to Make Slow Cooker Korean Beef Noodles

Step 1: Build Your Flavor Base

Start by adding diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and beef stock directly to your slow cooker. Give it all a good stir so the gochujang and tomato paste melt in, and the onion starts to look rosy from all that flavor. This ensures your beef will be surrounded with richness and spice from the very first minute.

Step 2: Nestle and Coat the Beef

Place your ox cheek (or selected beef cut) right on top of the sauce mixture. Turn it a few times with tongs so every bit is thoroughly coated. This way, throughout the long, gentle cook, the meat absorbs all those savory and spicy notes, making it unforgettable.

Step 3: Low and Slow Magic

Pop the lid on the slow cooker and set it to low. Now, just let it cook for 8 hours—your kitchen will start to smell incredible, but trust me, those tender results are worth the wait! It’s the perfect “set it and forget it” meal for busy days.

Step 4: Shred and Return

Once the 8 hours are up, open your slow cooker and gently shred the beef with two forks. The meat should be so tender that it falls apart easily. Stir the shredded beef back into all that gorgeous sauce to soak up every last drop.

Step 5: Add Noodles and Freshness

Drop in the ready-to-use udon noodles and chopped coriander, making sure everything is evenly coated in sauce. Switch the slow cooker to high and let it all mingle for about 25 minutes, so the noodles turn silky and absorb all the bold flavors before serving.

Step 6: Final Seasoning & Serve

Taste and add salt and freshly cracked black pepper if needed, then garnish with black sesame seeds right before serving. The crunch and toasty aroma are the finishing touch your Slow Cooker Korean Beef Noodles truly deserve!

How to Serve Slow Cooker Korean Beef Noodles

Garnishes

Top each bowl with a shower of black sesame seeds for nutty crunch, plus an extra sprinkle of fresh coriander or thinly sliced scallions if you want more color. For a striking finish, a little drizzle of toasted sesame oil or a scattering of pickled chilies adds extra aroma and a flash of brightness.

Side Dishes

Slow Cooker Korean Beef Noodles are hearty on their own, but they pair beautifully with a crisp cucumber salad, tangy kimchi, simple steamed greens, or even a cold seaweed salad to refresh the palate between spicy, saucy bites.

Creative Ways to Present

For family style, pile the noodles high in a big serving bowl, sprinkle with all the garnishes, and let everyone dig in. Or, for a modern twist, spoon the beef and sauce over smaller, individual ramen bowls and top each with a soft-boiled egg, fresh herbs, and a swirl of sriracha for dramatic flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers of Slow Cooker Korean Beef Noodles will keep in an airtight container in the fridge for up to three days. The flavors just get deeper and richer as they sit—perfect for speedy lunches!

Freezing

If you want to freeze, do so before adding the noodles for best texture—store the shredded beef and sauce in a freezer-safe container for up to two months. Thaw overnight in the fridge and finish with fresh noodles on serving day.

Reheating

Gently reheat in a saucepan over medium-low, adding a splash of beef stock or water if needed to loosen the sauce. Stir in the noodles just until piping hot—they’ll regain their bounce without becoming gummy.

FAQs

Final Thoughts

If you’ve never tried Slow Cooker Korean Beef Noodles, now is the perfect time to treat yourself—and your loved ones—to something bold and comforting. This recipe brings together all those craveable Korean flavors in the most hands-off, soul-satisfying way. I hope your kitchen fills with the same delicious aroma and joy as mine always does—happy slow cooking!

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