Description
Tender, flavorful Korean beef cooked to perfection in a slow cooker and served with udon noodles. This dish is a delicious fusion of savory, sweet, and spicy flavors that will satisfy your taste buds.
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 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
- Prep the Ingredients: Combine onion, gochujang, soy sauce, vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock in the slow cooker.
- Cook the Beef: Place the ox cheek on top of the mixture, cook on low for 8 hours, then shred the meat and return it to the slow cooker.
- Add Noodles: Add udon noodles and coriander to the slow cooker, cook on high for 25 minutes.
- Season and Serve: Season with salt and pepper, garnish with sesame seeds, then serve and enjoy!
Notes
- Adjust the level of gochujang to control the spiciness of the dish.
- Feel free to use your preferred cut of beef if ox cheek is not available.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg
