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nameSlow Cooker Korean Beef Noodles
descriptionSavory, salty, sweet, and spicy all in one beefy noodle-filled bite.
urlhttps://12tomatoes.com/slow-cooker-korean-beef-noodles
inLanguageen-US
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Ingredients
  • 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, you can also use ox tail, short ribs, or chuck roast if you can't find ox cheek
  • 4 pouches ready-to-use (ready-to-wok) 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
Preparation
  1. Add onion, gochujang, soy sauce, vinegar, light brown sugar, garlic-ginger paste, tomato paste, beef stock, stirring to combine.
  2. Place ox cheek on top of the mixture, coating all sides with the mixture below. Cover the slow cooker with the lid and cook on low for 8 hours.
  3. After 8 hours, shred the meat, returning the meat to the slow cooker.
  4. Add the noodles and coriander to the slow cooker and cook on high for an additional 25 minutes.
  5. Season with salt and pepper as desired, garnish with black sesame seeds, serve and enjoy!
Savory, salty, sweet, and spicy all in one beefy noodle-filled bite.
Course: Dinner
Allergen(s): Gluten, Soy, Gluten, Soy

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Slow Cooker Korean Beef Noodles

A slow cooker meal that's full of savory, umami flavors.

Slow Cooker Korean Beef Noodles

3.7 from 3 votes
Cuisine: Asian
Servings: Serves about 4
Author: 12 Tomatoes
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 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, you can also use ox tail, short ribs, or chuck roast if you can't find ox cheek
  • 4 pouches ready-to-use (ready-to-wok) 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

Preparation

  1. Add onion, gochujang, soy sauce, vinegar, light brown sugar, garlic-ginger paste, tomato paste, beef stock, stirring to combine.
  2. Place ox cheek on top of the mixture, coating all sides with the mixture below. Cover the slow cooker with the lid and cook on low for 8 hours.
  3. After 8 hours, shred the meat, returning the meat to the slow cooker.
  4. Add the noodles and coriander to the slow cooker and cook on high for an additional 25 minutes.
  5. Season with salt and pepper as desired, garnish with black sesame seeds, serve and enjoy!