Crisp, tender, and bursting with savory-sweet umami, these Slow Cooker Korean Beef Noodles deliver a comforting flavor profile that’s hard to resist. The slow cooker method transforms humble beef chuck into a melt-in-your-mouth experience, infused with the vibrant flavors of soy sauce, sesame oil, and a touch of Korean chili paste. It’s the perfect dish for a weeknight dinner, especially when you want something hearty and satisfying without spending hours in the kitchen.
The secret to this recipe’s success lies in the slow cooking process, which allows the beef to become incredibly tender and absorb all the delicious sauce. The gochujang adds a subtle kick, balanced perfectly by the sweetness of brown sugar and the tang of rice vinegar. This combination creates a complex and unforgettable flavor that coats every strand of noodle.
Why you’ll love this Cozy Slow Cooker Korean Beef Noodles
- Effortless cooking: Let your slow cooker do the work and come home to a delicious, ready-to-eat meal.
- Incredibly flavorful: The combination of savory, sweet, and slightly spicy flavors creates a deeply satisfying taste experience in this korean beef noodles recipe.
- Tender and juicy beef: Slow cooking ensures the beef is fall-apart tender and infused with flavor.
- Customizable spice level: Adjust the amount of red pepper flakes to suit your preference.
- Versatile recipe: Easily adaptable to different types of noodles, like udon or ramen.
- Perfect for meal prep: Make a batch on Sunday and enjoy delicious lunches throughout the week.
Ingredients & Substitutions
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups beef broth
- 8 ounces dried egg noodles
- 2 green onions, sliced, for garnish
- Sesame seeds, for garnish
Korean beef noodles makes every moment feel comforting. Substitutions: For a gluten-free option, use tamari instead of soy sauce. Feel free to adjust the amount of gochujang depending on your spice preference. You can also substitute the beef chuck roast with beef brisket.
How to make Cozy Slow Cooker Korean Beef Noodles
Step 1: Combine Ingredients
In a large bowl, combine the beef cubes, chopped onion, minced garlic, soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, ground ginger, and red pepper flakes (if using). Mix well to coat the beef evenly.
Step 2: Slow Cook the Beef
Transfer the beef mixture to your slow cooker. Pour in the beef broth, ensuring the beef is mostly submerged. Give it a good stir.
Step 3: Cook Until Tender
Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours, or until the beef is very tender and easily shreds with a fork.
Step 4: Cook the Noodles
About 30 minutes before serving, cook the egg noodles according to package directions. Drain well. If you are short on time, you could prep the beef in the slow cooker in the morning and cook the noodles when you get home.
Step 5: Shred and Combine
Shred the beef in the slow cooker with two forks. Stir in the cooked noodles, coating them well with the sauce. Let it sit for a few minutes to allow the noodles to absorb the flavors.
Step 6: Serve
Serve the Korean Beef Noodles hot, garnished with sliced green onions and sesame seeds.
Tips for Success
- Don’t skip the searing step! Searing the beef before adding it to the slow cooker adds a depth of flavor.
- For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Taste and adjust the seasoning to your liking before serving. You may want to add a bit more soy sauce, brown sugar, or gochujang.
- Be careful not to overcook the noodles. They should be cooked al dente, as they will continue to soften in the sauce.
Serving Suggestions
Serve these Korean Beef Noodles with a side of kimchi or pickled vegetables for a complete and authentic Korean meal. A simple cucumber salad also provides a refreshing contrast to the rich flavors of the dish. For another flavor option, try this delicious chicken shawarma recipe.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a saucepan over medium heat until warmed through. You may need to add a splash of broth or water if the noodles have absorbed too much of the sauce.
Frequently Asked Questions
- Can I freeze this? Yes, you can freeze the Korean beef noodles for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Is it spicy? The spice level is mild, but you can increase the amount of red pepper flakes or gochujang to make it spicier.
- Can I use a different cut of beef? While chuck roast is ideal for slow cooking, you can also use brisket.
These Cozy Slow Cooker Korean Beef Noodles are a guaranteed crowd-pleaser, offering a delightful combination of flavors and textures in every bite. The tender beef, savory-sweet sauce, and perfectly cooked noodles create a truly satisfying and comforting meal. Try it tonight and let us know what you think in the comments below!
Cozy Slow Cooker Korean Beef Noodles
Warm up with a bowl of these incredibly flavorful and tender Slow Cooker Korean Beef Noodles. This recipe delivers melt-in-your-mouth beef infused with a savory-sweet sauce, all nestled amongst soft noodles. It’s the perfect comforting meal for a chilly evening and is surprisingly easy to make with minimal effort. Imagine succulent beef, bursting with umami, combined with chewy noodles that soak up all the delicious sauce. This slow cooker recipe lets the flavors develop beautifully, resulting in a truly satisfying and hearty dish the whole family will love.
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup packed brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon ground ginger
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups beef broth
- 8 ounces dried egg noodles
- 2 green onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- In a large bowl, combine the beef cubes, chopped onion, minced garlic, soy sauce, brown sugar, sesame oil, rice vinegar, gochujang, ground ginger, and red pepper flakes (if using). Mix well to coat the beef evenly.
- Transfer the beef mixture to your slow cooker. Pour in the beef broth, ensuring the beef is mostly submerged. Give it a good stir.
- Cover the slow cooker and cook on low for 4 hours, or on high for 2 hours, or until the beef is very tender and easily shreds with a fork.
- About 30 minutes before serving, cook the egg noodles according to package directions. Drain well.
- Shred the beef in the slow cooker with two forks. Stir in the cooked noodles, coating them well with the sauce. Let it sit for a few minutes to allow the noodles to absorb the flavors.
- Serve the Korean Beef Noodles hot, garnished with sliced green onions and sesame seeds.
Notes
For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker during the last 30 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute other types of noodles, like udon or ramen, if desired.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg