Korean Beef Noodles: An Incredible Ultimate Recipe
This Korean Beef Noodles recipe features tender beef chuck slow-cooked in a savory and mildly spicy broth made with soy sauce, brown sugar, garlic, ginger, and gochujang. Paired with fresh or dried noodles and garnished with green onions, sesame seeds, and cilantro, this comforting dish combines rich flavors with a perfect noodle texture. Ideal for a hearty meal that highlights Korean-inspired tastes with easy slow cooker preparation.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Total Time: 6 hours 15 minutes (slow cooker low) or 3 hours 15 minutes (slow cooker high)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Ingredients
Scale
Beef and Broth
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 2 cups water
Sauce and Seasonings
- 1 cup soy sauce
- ¼ cup brown sugar
- 2 tablespoons ginger, minced
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 tablespoon gochujang (Korean chili paste)
Noodles and Garnishes
- 1 pound fresh or dried noodles (such as udon or ramen)
- 3 green onions, sliced for garnish
- Sesame seeds for topping (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the Beef: Season the beef chunks evenly with black pepper to enhance the flavor before cooking.
- Mix the Sauce: In a medium bowl, combine the beef broth, soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, and gochujang. Stir thoroughly until the brown sugar is completely dissolved, creating a well-blended sauce.
- Place in Slow Cooker: Transfer the seasoned beef pieces into the slow cooker. Pour the prepared sauce mixture over the beef, ensuring even coverage.
- Cook: Cover the slow cooker with its lid. Set it to low heat and cook for 6 to 8 hours, or alternatively, set it to high heat and cook for 3 to 4 hours until the beef is tender and easily shredded.
- Prepare Noodles: Around 15 to 20 minutes before serving, cook the noodles according to the package instructions until they are al dente. Drain and set aside to prevent overcooking.
- Combine: Once the beef is fully cooked and tender, add the cooked noodles directly into the slow cooker. Gently stir to combine the noodles with the beef and sauce, allowing the noodles to soak up some of the flavorful broth.
- Serve: Ladle the beef and noodle mixture into individual serving bowls. Garnish with sliced green onions, sprinkle sesame seeds on top, and add fresh cilantro if desired for added aroma and freshness.
Notes
- For a spicier dish, increase the amount of gochujang or add some red pepper flakes.
- Use fresh noodles for a softer texture or dried noodles if preferred; adjust cooking times accordingly.
- If you don’t have a slow cooker, you could alternatively braise the beef in a covered pot on low heat for 3 hours on the stovetop.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently over low heat.
- Optional garnishes such as boiled eggs or sliced chili peppers can add extra flavor and texture.
Keywords: Korean beef noodles, slow cooker beef recipe, Korean chili paste noodles, beef chuck stew, comforting noodle soup
