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Slow Cooker Korean Beef Noodles are shown in a flavorful featured image, ready to be served.

Slow Cooker Korean Beef Noodles

This Slow Cooker Korean Beef Noodles recipe delivers tender, flavorful beef and perfectly cooked noodles with minimal effort. Chuck roast is slow-cooked in a savory-sweet Korean-inspired sauce, then combined with fresh Asian noodles and garnished with sesame seeds and green onions.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: Korean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2-3 lbs Chuck Roast, trimmed of excess fat
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1/2 cup Soy Sauce
  • 1/4 cup Brown Sugar, packed
  • 2 tbsp Gochujang Korean Chili Paste
  • 1 tbsp Sesame Oil
  • 1/4 cup Rice Vinegar
  • 1 cup Beef Broth
  • 1 tbsp Cornstarch
  • 2 tbsp Cold Water
  • 1 lb fresh Asian Noodles like Udon or Chow Mein
  • Sesame Seeds, for garnish
  • Sliced Green Onions, for garnish
  • Sriracha, for garnish optional

Equipment

  • Slow cooker
  • large skillet
  • mixing bowl
  • whisk
  • fork
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • Grater
  • Garlic press
  • Pot

Method
 

  1. Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear the chuck roast on all sides until nicely browned.
  2. Slow Cook the Beef: Place chopped onion, minced garlic, and grated ginger in the bottom of your slow cooker. Place the seared beef on top of the vegetables.
  3. Make the Sauce: In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, rice vinegar, and beef broth. Pour the sauce over the beef.
  4. Cook: Cover and 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.
  5. Shred the Beef: Remove the beef from the slow cooker and shred it using two forks.
  6. Thicken the Sauce: In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the slow cooker and stir to combine. Cook on high for 15-20 minutes, or until the sauce has thickened.
  7. Add the Beef Back: Return the shredded beef to the slow cooker and stir to coat it in the sauce.
  8. Cook the Noodles: While the sauce is thickening, cook the noodles according to package directions. Drain well.
  9. Combine and Serve: Add the cooked noodles to the slow cooker and toss to coat them in the beef and sauce. Alternatively, serve the beef and sauce over a bed of noodles.
  10. Garnish: Garnish with sesame seeds, sliced green onions, and sriracha (if desired).

Notes

For best results, use chuck roast. Searing the beef before slow cooking adds depth of flavor. Cook noodles separately to prevent them from becoming mushy. Adjust the amount of gochujang to your spice preference. Leftovers can be stored in the refrigerator for up to 3 days.