Description
These Slow Cooker Korean Beef Noodles are a delicious and comforting dish with tender beef, flavorful broth, and chewy udon noodles. Perfect for a cozy night in!
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 (substitute: ox tail, short ribs, or chuck roast)
For Serving:
- 4 pouches ready-to-use udon noodles
- 1 to 2 tablespoons roughly chopped fresh coriander
- 1 tablespoon black sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the Beef: Combine onion, gochujang, soy sauce, vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock in the slow cooker.
- Cook the Beef: Add the ox cheek on top, cover, and cook on low for 8 hours. Shred the meat after cooking.
- Finish the Dish: Add noodles and coriander to the slow cooker, cook on high for 25 minutes. Season with salt and pepper, garnish with sesame seeds, and serve.
Notes
- You can adjust the spice level by increasing or decreasing the amount of gochujang.
- Feel free to add more vegetables like bok choy or mushrooms for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 110mg
