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Slow Cooker Korean Beef Noodles

Tender shredded ox cheek slow-cooked in a bold gochujang and soy sauce braise, tossed with thick chewy udon noodles and finished with fresh coriander and black sesame seeds. A rich, hands-off dinner with deep Korean-inspired flavor.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean-American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion finely diced
  • 2 tbsp gochujang
  • 2 tbsp dark soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp light brown sugar packed
  • 1 tbsp garlic-ginger paste or freshly grated garlic and ginger in equal parts
  • 1 tbsp tomato paste
  • 3.5 oz low-sodium beef stock
  • 14 oz ox cheek oxtail, bone-in short ribs, or chuck roast may be substituted
  • 4 pouches ready-to-use udon noodles
  • 1-2 tbsp fresh coriander chopped, for serving
  • 1 tbsp black sesame seeds for serving
  • kosher salt to taste
  • black pepper to taste

Equipment

  • Slow cooker (6-quart)
  • mixing bowl
  • Two forks (for shredding)

Method
 

  1. Scatter the finely diced onion across the base of the slow cooker insert to create the flavor foundation.
  2. In a mixing bowl, whisk together the gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock until smooth and fully combined.
  3. Season the ox cheek generously on both sides with kosher salt and black pepper, then nestle it on top of the onions.
  4. Pour the sauce evenly over the beef so it is well coated.
  5. Place the lid on the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is completely fork-tender and shreds easily.
  6. Remove the beef from the slow cooker and shred it into pieces using two forks, then return the shredded meat to the pot and stir into the braising liquid.
  7. Add the udon noodle pouches directly into the slow cooker, switch to high, and stir gently for 4 to 5 minutes until the noodles are warmed through and fully coated in the sauce.
  8. Taste and adjust seasoning with kosher salt and black pepper as needed.
  9. Ladle into serving bowls and top with chopped fresh coriander and black sesame seeds. Serve immediately.

Notes

Protein substitutions: Ox cheek can be replaced with bone-in short ribs, oxtail, or chuck roast with equally tender results after a long slow cook. Noodle timing: Always add the udon noodles at the very end — adding them too early causes them to fall apart in the sauce. Add only in the final 4 to 5 minutes on the high setting, and stir gently. Heat level: Adjust gochujang to taste. One tablespoon gives a mild result, two tablespoons is mild-to-medium, and three tablespoons produces a noticeably spicy dish. Garlic-ginger paste: Freshly grated garlic and ginger in equal parts produce a brighter, more aromatic sauce than store-bought paste. Freezing: Freeze the shredded beef and sauce without the noodles for up to 2 months. Cook fresh udon noodles at serving time for the best texture.