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 (or substitute with ox tail, short ribs, or chuck roast); 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

Jump to Recipe· 4.8 from 9 reviews

I’ve got a Slow Cooker Korean Beef Noodles Recipe that instantly became a weeknight favorite in my house — it’s rich, comforting, and packed with those bold Korean flavors you crave. What makes this dish stand out is how effortlessly all those deep, umami notes from the slow-cooked beef soak right into tender udon noodles. If you love hands-off cooking but still want a restaurant-quality meal, you’re in the right place.

There’s something really special about this recipe because it works beautifully with the slow cooker doing all the heavy lifting. You can set it up before work, and by dinnertime, you’ve got a meal with melt-in-your-mouth beef that’s perfectly paired with chewy noodles. Trust me — this Slow Cooker Korean Beef Noodles Recipe is going to be your new go-to when you want something delicious but without the fuss.

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Why This Recipe Works

Slow Cooking Magic: The slow cooker tenderizes the beef, melding bold flavors over several hours for melt-in-your-mouth goodness.
Perfect Noodle Texture: Adding udon noodles near the end keeps them chewy and not mushy, balancing the dish perfectly.
Flavor Harmony: Gochujang, soy, vinegar, and brown sugar create a savory, sweet, and tangy sauce that keeps everyone coming back for seconds.
Simple Prep, Big Reward: Minimal hands-on time means you can focus on your day — the slow cooker does all the work for a showstopping dinner.

The image shows a white bowl filled with wide flat noodles that are coated in a thick, dark reddish-brown sauce. Mixed with the noodles are tender chunks of shredded meat that have a rich, saucy texture. Small pieces of green herbs are scattered throughout, adding pops of fresh color. The bowl is placed on a blue cloth with a diamond pattern, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Slow Cooker Korean Beef Noodles Recipe has a purpose — they blend sweetness, heat, acidity, and umami to build complexity in the sauce while the beef slowly softens to juicy perfection.

Onion: Adds natural sweetness and depth; finely diced so it melts into the sauce.
Gochujang: The star Korean chili paste that brings smoky heat and a touch of sweetness.
Dark Soy Sauce: Provides rich saltiness and color without overpowering the other flavors.
Rice Vinegar: Adds bright acidity to balance the sweetness and richness.
Light Brown Sugar: Introduces caramel warmth that rounds out the dish.
Garlic Ginger Paste: A punch of aromatic spice that layers flavor instantly.
Tomato Paste: Deepens the savory notes and thickens the sauce slightly.
Low-Sodium Beef Stock: Keeps the sauce rich while letting the other flavors shine through without too much salt.
Ox Cheek (or ox tail, short ribs, chuck roast): Cuts with plenty of connective tissue ideal for slow cooking, turning fork-tender and flavorful.
Ready-to-Use Udon Noodles: Convenient and chewy, perfect for soaking up that luscious sauce at the end.
Fresh Coriander: Adds a fresh herbal note to brighten the dish before serving.
Black Sesame Seeds: A toasty garnish that gives a lovely nutty crunch.
Kosher Salt and Black Pepper: For final seasoning tailored to your taste.

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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.

Tweak to Your Taste

One of the best things about this Slow Cooker Korean Beef Noodles Recipe is how easy it is to customize — I love adding a little extra gochujang if I want more heat, but if you prefer mild, just dial it back. Feel free to play around with your favorite herbs or add veggies like spinach or mushrooms near the end for some green goodness.

Variation: I sometimes swap ox cheek for boneless short ribs, which work just as well and shred beautifully after slow cooking.
Heat Level: For a spicier kick, stir in some chili flakes or fresh sliced chilies when adding the noodles.
Vegetarian Version: Try substituting beef with mushrooms and vegetable broth, adding soy sauce and a little miso for umami depth.
Gluten-Free Option: Use tamari instead of soy sauce and swap udon noodles with rice noodles or gluten-free noodles you love.

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

Step 1: Build Your Flavor Base

Start by tossing your diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, tomato paste, and beef stock right into the slow cooker. Give everything a good stir until it’s well combined — this sauce is the heart of your dish, so don’t skip this step! It helps all those flavors marry together while your beef cooks.

Step 2: Add the Beef and Slow Cook

Place the ox cheek carefully on top of the sauce mixture, turning it a few times to coat with all those gorgeous flavors. Pop the lid on your slow cooker and set it to low for 8 hours. This long cook time breaks down the tough meat fibers, making the beef incredibly tender and flavorful without you having to do much.

Step 3: Shred the Beef and Add Noodles

When the 8 hours are up, shred the beef right in the slow cooker — it should pull apart so easily, no forks required! Toss the udon noodles and chopped coriander in with the shredded beef and sauce, then set the slow cooker to high for an extra 25 minutes. This warms the noodles through and lets them soak up all that meaty, spicy goodness.

Step 4: Season, Garnish, and Serve

Give the whole dish a taste and add kosher salt and freshly cracked black pepper if needed. Sprinkle black sesame seeds over the top for that extra nutty crunch and freshness. Now, dig in and enjoy those satisfying, savory noodles and tender beef!

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Pro Tips for Making Slow Cooker Korean Beef Noodles Recipe

Prep Your Beef: Trim excess fat before slow cooking to prevent the sauce from getting too greasy.
Noodles Last Minute: Always add udon noodles near the end to avoid overcooking and becoming mushy.
Use Low-Sodium Stock: Controls saltiness and lets you season perfectly to taste after cooking.
Don’t Skip Shredding: Shredded beef plus sauce coats noodles better than chunks, giving a homier, comforting texture.

How to Serve Slow Cooker Korean Beef Noodles Recipe

A white bowl filled with thick, dark brown pieces of meat mixed with wide yellow noodles and small green herb bits. The glossy sauce coats the meat and noodles, giving a shiny look. The bowl sits on a blue cloth with a white check pattern, and the background is a smooth white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with fresh coriander and a few generous pinches of black sesame seeds — it really lifts the flavor with freshness and a subtle nuttiness. Sometimes, I add sliced scallions or thinly sliced red chili for extra color and zing. If you have a squeeze of lime handy, that bright acidity is a perfect counterpoint to the rich beef.

Side Dishes

I usually pair it with simple steamed or stir-fried vegetables like bok choy or snap peas for crunch, or a crisp cucumber salad with a sesame dressing. Kimchi also makes a fantastic side — its tangy spice complements the slow cooker Korean beef flavors beautifully.

Creative Ways to Present

For a dinner party, I’ve served this slow cooker Korean beef over a bed of crispy fried shallots and garnished with edible flowers to make it extra special. Another time, I layered the shredded beef and noodles inside a steamed bao bun with pickled cucumbers — talk about a fun twist your guests will remember!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. Leaving the noodles in the sauce keeps them from drying out, and reheating gently on the stovetop or microwave with a splash of water helps maintain their texture.

Freezing

This recipe freezes well if you keep the beef and noodles together, but I recommend slightly undercooking the noodles before freezing to avoid mushiness upon reheating. I’ve found freezing in portioned containers works best, so you can thaw only what you need.

Reheating

Reheat leftovers in a saucepan over medium heat, adding a splash of beef stock or water to loosen the sauce if it’s thickened. Stir gently until warmed through — this keeps the noodles chewy and the beef tender.

FAQs

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

Absolutely! While ox cheek is ideal for its rich connective tissue and tenderness after slow cooking, you can swap in ox tail, short ribs, or chuck roast. Just keep in mind that different cuts may have slightly different cooking times or fat content, but all yield delicious results.
Is it okay to prepare this recipe in advance?

Yes! You can assemble everything the night before in the slow cooker insert, refrigerate, and then cook the next day. Just make sure to bring it to room temperature before turning the slow cooker on to ensure even cooking.
Can I make this recipe spicy or mild?

You’ll love how adaptable this recipe is. For more spice, add extra gochujang or fresh chilies. For a milder flavor, reduce the gochujang and chili additions — the other ingredients still deliver plenty of umami without overwhelming heat.
How should I store the leftovers?

Store leftovers in airtight containers in the fridge for up to 3 days. When reheating, add a bit of liquid to loosen the sauce and prevent the noodles from drying out.

Final Thoughts

This Slow Cooker Korean Beef Noodles Recipe feels like a warm hug after a long day—rich, satisfying, and effortless to pull together. I hope you enjoy making it as much as I do because it really is one of those dishes that impresses without the stress. So go ahead, set it and forget it while your slow cooker works its magic, then gather around the table for a meal you’ll want to make again and again.