Ingredients
Scale
- 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