Slow Cooker Korean Beef Noodles

Slow Cooker Korean Beef Noodles

from nodashofgluten.com
Main Course

Tender ox cheek slow-cooked in a spicy-sweet Korean-style sauce with gochujang, soy, and aromatics, then tossed with chewy udon noodles and fresh coriander for a deeply comforting, flavor-packed noodle dish.

Ingredients

  • 1 largeonion (finely diced)
  • 2 tablespoonsgochujang (korean chili paste)
  • 2 tablespoonsdark soy sauce
  • 2 tablespoonsrice vinegar
  • 1 tablespoonlight brown sugar (packed)
  • 1 tablespoongarlic-ginger paste
  • 1 tablespoontomato paste
  • 3 ½ ounceslow-sodium beef stock
  • 14 ouncesox cheek (or substitute with oxtail, short ribs, or chuck roast)
  • 4pouches ready-to-use (ready-to-wok udon noodles)
  • 1 tablespoonschopped fresh coriander
  • 1 tablespoonblack sesame seeds (for garnish)
  • kosher salt and freshly ground black pepper (to taste)

Directions

Prepare the sauce base

  1. 1

    In the bowl of a slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir until all ingredients are fully incorporated.

Add the beef

  1. 1

    Place the ox cheek into the slow cooker, ensuring all sides are coated in the sauce. Cover with the lid and cook on low for 8 hours, or until the meat is fork-tender.

Shred the beef

  1. 1

    Once fully cooked, carefully remove the ox cheek from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and stir gently to incorporate.

Add the noodles and herbs

  1. 1

    Add the udon noodles and chopped coriander to the slow cooker. Stir gently, then switch the heat to high and cook for an additional 25 minutes, allowing the noodles to absorb the sauce and warm through.

Season and serve

  1. 1

    Season the dish with salt and freshly ground pepper to taste. Garnish with black sesame seeds just before serving.