Korean Beef Noodles

Rich and hearty slow cooker Korean beef noodles with tender beef chuck simmered in a savory-sweet soy-gochujang broth, served over chewy udon or ramen noodles.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: Asian, Korean

Calories: 540

Ingredients Equipment Method Notes

Ingredients

2 lbs beef chuck cut into 1-inch pieces
4 cups beef broth
2 cups water
1 cup soy sauce use tamari for gluten-free
0.25 cup brown sugar
2 tbsp ginger minced fresh
4 cloves garlic minced fresh
1 tbsp sesame oil
1 tsp black pepper
1 tbsp gochujang Korean chili paste, adjust to taste
1 lb fresh or dried noodles udon or ramen
3 green onions sliced, for garnish
sesame seeds optional topping
fresh cilantro optional garnish

Equipment

Slow Cooker
Cutting board and knife
Measuring cups and spoons
Strainer or colander

Method

Season the beef chuck pieces with black pepper.
In a large bowl, combine beef broth, water, soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, and gochujang. Whisk until the sugar fully dissolves.
Add the seasoned beef to the slow cooker and pour the sauce mixture evenly over the top.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is very tender.
About 15 to 20 minutes before serving, cook the noodles according to package instructions. Drain well and set aside.
Once the beef is tender, add the drained noodles to the slow cooker. Stir gently to combine and let them absorb the broth for a few minutes.
Ladle into deep bowls and garnish with sliced green onions, sesame seeds, and fresh cilantro if desired. Serve immediately.

Notes

Cook noodles separately and add just before serving to prevent over-softening. Use tamari for a gluten-free version. Adjust gochujang to control spice level. Recipe includes 2 cups of water in addition to 4 cups of beef broth. Leftovers keep in the refrigerator for up to 4 days or in the freezer for up to 3 months.