Slow Cooker Korean Beef Noodles

Ingredients

• 1 onion (diced)
• 1 tbsp garlic ginger paste
• 1 tbsp tomato purée
• 2 tbsp dark soy sauce
• 2 tbsp rice vinegar
• 1 tbsp soft brown sugar
• 2 tbsp gochujang
• 100 ml beef stock
• ox cheek (1 ox cheek; quantity/weight not specified)
• 4 pouches ready-to-wok udon noodles (Add after shredding the beef; pouch weight is not specified)
• fresh coriander (a handful, chopped)
• 1 tbsp black sesame seeds

Steps

1. 1

   Transfer the diced onion, garlic ginger paste, tomato purée, dark soy sauce, rice vinegar, soft brown sugar, gochujang, and beef stock to the slow cooker pot. Stir well to combine the sauce.

2. 2

   Place the ox cheek on top of the sauce and glaze it with the sauce from the pot.

3. 3

   Cover the slow cooker with its lid and cook on the low setting for about 8 hours, until the ox cheek is tender enough to shred.

4. 4

   Remove the ox cheek when it is cool enough to handle, then shred the beef. Return the shredded beef to the slow cooker along with the sauce.

5. 5

   Add the ready-to-wok udon noodles to the slow cooker. Leave them to heat through and cook in the sauce for another 10 minutes.

6. 6

   Give the beef and noodles a good stir to distribute the shredded beef and sauce.

7. 7

   Serve the noodles finished with the chopped fresh coriander and black sesame seeds.

Notes

The transcript says the dish can be assembled the night before and refrigerated until ready to cook. The source does not specify the weight of the ox cheek or the individual udon noodle pouches. The description says to double the recipe if more meat is desired.

Nutrition per serving

• main
• slow-cooked
• noodles
• Korean-inspired
• beef
• one-pot
• family meal