Name: Slow Cooker Korean Beef Noodles Recipe
Prep time: 15 min
Cook time: 8 h 25 min
Total time: 8 h 40 min
Cuisine: Korean
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 (can substitute with ox tail, short ribs, or chuck roast); 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

You’re going to fall in love with this cozy, flavor-packed Slow Cooker Korean Beef Noodles Recipe. Tender, melt-in-your-mouth beef meets spicy-sweet sauce and delicate noodles for a fuss-free meal that feels like a warm hug on a plate.

A white bowl filled with wide flat noodles coated in a thick dark reddish-brown sauce mixed with leafy green herbs, and tender chunks of dark brown meat all evenly distributed, set on a blue cloth with a white checked pattern, placed on a white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe
Top Tip
How to Serve Slow Cooker Korean Beef Noodles Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Korean Beef Noodles Recipe

Why You'll Love This Recipe

This Slow Cooker Korean Beef Noodles Recipe is one of those dishes I happily come back to again and again. It’s so effortless but tastes like something you slaved away for hours—perfect for busy days when you want impressive dinner with zero stress.

Hands-off cooking: Just set it and forget it for 8 hours, then enjoy ridiculously tender beef without hovering over the stove.
Bold flavors: The combination of gochujang, soy, and a touch of sweetness delivers authentic Korean heat and umami that’s addictive.
Simply satisfying: Udon noodles soak up all that gorgeous sauce, making every bite a comforting, saucy delight.
Flexible and forgiving: You can swap cuts of beef, level up the spice, or throw in extra greens to make it your own.

The image shows a white bowl filled with a rich, dark brown noodle dish. The noodles are thick and coated with a glossy sauce mixed with small pieces of green herbs and chopped green onions scattered on top. There are bits of crushed peanuts sprinkled over the noodles, adding texture. The bowl sits on a blue cloth with a white dotted line pattern, placed on a white marbled surface. In the background, there is a blurred red kitchen appliance. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Slow Cooker Korean Beef Noodles Recipe brings something special to the table—whether it’s rich, tangy, spicy, or silky. Here’s a quick breakdown of why each one is a must-have for success.

Flat lay of a whole large yellow onion finely diced in a small white ceramic bowl, a small white bowl of bright red gochujang paste, a small white bowl of dark soy sauce, a small white bowl of pale rice vinegar, a small white bowl of packed light brown sugar, a small white bowl of golden garlic-ginger paste, a small white bowl of deep red tomato paste, a small white bowl of rich beef stock, a portion of raw ox cheek beef with deep red marbling, four fresh pale cream udon noodles neatly arranged, a small white bowl of roughly chopped bright green fresh coriander, and a small white bowl of black sesame seeds, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Large onion: Adds sweetness and a soft texture that mellow out the bold spices while building a rich sauce base.
Gochujang: This Korean chili paste brings that perfect spicy-sweet kick that defines the dish.
Dark soy sauce: For deep umami and saltiness that enhances all other flavors beautifully.
Rice vinegar: A subtle tang that brightens up the richness of the beef and balances sweetness.
Light brown sugar: Adds a gentle caramel note that rounds off the sharpness and heat.
Garlic ginger paste: Fresh garlic and ginger in one paste for convenience and that essential aromatic punch.
Tomato paste: Surprising but essential for complexity and a little earthiness in the sauce.
Low-sodium beef stock: Keeps the sauce rich without overpowering salt levels—you want to control seasoning later.
Ox cheek (or ox tail, short ribs, chuck roast): These cuts are full of collagen that breaks down tenderly over low heat, making fall-apart beef.
Udon noodles: Thick, chewy noodles that soak up the sauce like magic—ready-to-use pouches save tons of time.
Fresh coriander: Adds a bright fresh note just before serving.
Black sesame seeds: Toasty garnish for a subtle crunch and visual appeal.
Kosher salt and black pepper: To season perfectly at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I love about this Slow Cooker Korean Beef Noodles Recipe is how easy it is to adapt. I’ve played around with everything from heat levels to adding veggies—feel free to make it truly your own.

Variation: Sometimes I throw in mushrooms or baby spinach in the last half hour for extra veggies—they soak up the sauce beautifully without any extra fuss.
Diet-friendly option: Swap beef for shredded chicken or even tofu if you prefer a lighter or plant-based alternative, just adjust cooking times accordingly.
Spice it up: Add extra gochujang or a pinch of red pepper flakes if you want more heat—slow cooking mellows spice, so I usually start bolder.

Step-by-Step: How I Make Slow Cooker Korean Beef Noodles Recipe

Step 1: Build the Flavor Base

I start by finely dicing a large onion and placing it in the slow cooker. Then I add gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, and tomato paste—stirring everything together until it’s a smooth, fragrant sauce. This combo is your flavor powerhouse, so don’t rush here!

Step 2: Add the Beef and Slow Cook

Next up: the ox cheek. I love using this cut because it turns so tender and luscious after slow cooking. Place it right on top of the sauce and turn it to coat all sides. Pop the lid on and cook on low for 8 hours. This long, slow heat breaks down all the connective tissue for that tender, fall-apart texture you want.

Step 3: Shred and Combine

After 8 hours, the beef should shred easily with two forks—that moment always feels like a win! Return the shredded meat to the slow cooker to mingle with the sauce.

Step 4: Noodles & Fresh Finish

Gently stir in the udon noodles and roughly chopped coriander, then cook on high for another 25 minutes to let the noodles warm through and soak up those amazing flavors. Taste and season with kosher salt and freshly cracked black pepper before serving.

Step 5: Garnish and Serve

Right before plating, sprinkle with black sesame seeds for a toasty crunch and a little visual flair. Serve it up hot and enjoy all those incredible, comforting flavors.

Top Tip

From my kitchen to yours, here are some tips I’ve picked up to make sure your Slow Cooker Korean Beef Noodles Recipe comes out perfectly every time.

Don’t skip browning (optional): If you have time, quickly sear the beef before adding it to the slow cooker—it adds a deeper flavor though not required.
Layer your ingredients: Put sauces and aromatics in first, then the beef on top for even cooking and flavor infusion.
Noodle timing matters: Add udon noodles only at the end to avoid overcooking and sogginess.
Adjust seasoning last: Salt and pepper can mask the subtle flavors if added too early; save for the final taste test.

How to Serve Slow Cooker Korean Beef Noodles Recipe

Korean beef noodles - Serving Suggestion

Garnishes

I always go for fresh coriander and black sesame seeds, but I’ve also enjoyed it with thinly sliced scallions or a sprinkle of toasted crushed peanuts for extra texture. A squeeze of lime can add a bright finish, especially if you like a hint of citrus tang.

Side Dishes

This dish pairs beautifully with simple steamed greens like bok choy or broccoli. Pickled vegetables or classic kimchi are fantastic too—they add a crunch and zesty contrast that brightens every bite.

Creative Ways to Present

For a dinner party, I like to serve the beef and noodles in shallow bowls layered with vibrant garnishes and a drizzle of sesame oil. You could also offer a “build your own bowl” setup with extra fresh herbs, chili flakes, and crunchy toppings for a fun interactive meal.

Make Ahead and Storage

Storing Leftovers

Leftover Slow Cooker Korean Beef Noodles keep well in an airtight container in the fridge for up to 3 days. I usually store the beef and sauce separately from the noodles if I can, to prevent them from getting too mushy overnight.

Freezing

I’ve frozen the beef and sauce mixture successfully several times. Just thaw slowly in the fridge overnight and add freshly cooked noodles or reheat with frozen pre-cooked noodles, adding a splash of water or broth to loosen the sauce.

Reheating

To warm leftovers, I gently reheat the beef and sauce on the stove or microwave, then stir in noodles at the end to avoid overcooking. A little splash of beef stock or water keeps things saucy and fresh.

Frequently Asked Questions:

Can I use other cuts of beef for this Slow Cooker Korean Beef Noodles Recipe?

Absolutely! While ox cheek is ideal for its tenderizing collagen, short ribs, chuck roast, or even ox tail are great alternatives. Just adjust the cooking time if needed to ensure the meat is fall-apart tender.

How spicy is this Slow Cooker Korean Beef Noodles Recipe?

The recipe has a moderate level of heat thanks to the gochujang, which is spicy but also sweet and rich. If you prefer it milder, you can reduce the gochujang amount, or spice it up with extra chili flakes if you love heat.

Can I make this recipe without a slow cooker?

Yes! You can braise the beef in a covered pot or Dutch oven on the stove or in the oven at low heat for 3-4 hours until tender. Just keep the liquid levels similar and make sure to shred the meat well.

What’s the best way to reheat leftovers without drying out the noodles?

Reheat the beef and sauce separately with a splash of stock or water, then stir in freshly cooked or gently warmed noodles last. This prevents the noodles from becoming mushy or dry during reheating.

Final Thoughts

I genuinely think this Slow Cooker Korean Beef Noodles Recipe is a keeper for anyone who loves big flavors with minimal effort. It’s one of those dishes I happily serve when friends come over because it’s comforting, impressive, and so easy to put together. Give it a try—you might end up making it your weeknight secret weapon too!