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Slow Cooker Korean Beef Noodles are shown in a delicious, steaming bowl, ready to be served as a featured image for a recipe.

Slow Cooker Korean Beef Noodles

This recipe delivers tender, flavorful Korean beef in a rich, savory sauce, all made effortlessly in a slow cooker. Served over noodles and garnished with sesame seeds and green onions, it's a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chuck Roast, trimmed and cut into 1-inch cubes
  • 1/2 cup Soy Sauce low sodium preferred
  • 1/4 cup Brown Sugar, packed
  • 2 tbsp Sesame Oil
  • 2 tbsp Rice Vinegar
  • 4 cloves Garlic, minced
  • 1 tbsp Ginger, minced
  • 1 tsp Red Pepper Flakes optional
  • 1 cup Beef Broth
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 1 lb Noodles Linguine or Udon
  • Sesame Seeds, for garnish
  • Green Onions, thinly sliced, for garnish

Equipment

  • Slow cooker
  • Large bowl
  • small bowl
  • whisk
  • measuring cups and spoons
  • fork
  • knife
  • cutting board
  • Pot for cooking noodles

Method
 

  1. Prepare the Beef: In a large bowl, combine the cubed chuck roast, soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes (if using). Toss to coat the beef evenly.
  2. Slow Cook: Transfer the beef mixture to a slow cooker. Pour in the beef broth. Cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
  3. Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the slow cooker and stir well. Cook on high for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
  4. Assemble the Noodles: Add the cooked noodles to the slow cooker and toss to coat with the Korean beef and sauce. Alternatively, serve the beef and sauce over a bed of noodles.
  5. Garnish and Serve: Garnish with sesame seeds and green onions. Serve immediately.

Notes

For best results, marinate the beef for at least 30 minutes before cooking. You can adjust the amount of red pepper flakes to control the level of spiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken upon cooling, so add a splash of water or beef broth when reheating if needed. Consider searing the beef before placing it in the slow cooker to add depth of flavor through the Maillard reaction.