Korean Beef Noodles Recipe

Introduction

Korean Beef Noodles is a comforting and flavorful dish featuring tender beef simmered in a savory, slightly spicy broth, served over chewy noodles. This slow cooker recipe is perfect for busy days when you want a hearty, satisfying meal with minimal effort.

Ingredients

• 2 pounds beef chuck, cut into 1-inch pieces
• 4 cups beef broth
• 2 cups water
• 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)
• 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

1. Step 1: Season the beef chunks with black pepper to enhance the flavor.
2. Step 2: In a bowl, combine beef broth, soy sauce, brown sugar, minced ginger, garlic, sesame oil, and gochujang. Stir well until the sugar has dissolved.
3. Step 3: Place the seasoned beef into the slow cooker and pour the sauce mixture over it.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and easy to shred.
5. Step 5: About 15-20 minutes before serving, cook the noodles according to the package instructions. Drain and set aside.
6. Step 6: Once the beef is ready, add the cooked noodles to the slow cooker. Stir gently to combine and allow the noodles to soak up some of the flavorful broth.
7. Step 7: Serve the beef and noodles in bowls, garnished with sliced green onions, sesame seeds, and fresh cilantro if desired.

Tips & Variations

• For a milder dish, reduce the amount of gochujang or substitute with a sweet chili sauce.
• Use beef short ribs instead of chuck for a richer flavor and tender texture.
• Try adding vegetables like bok choy or mushrooms during the last hour of cooking for extra nutrition.
• If you don’t have a slow cooker, this recipe can be adapted to a stovetop by simmering the beef and sauce mixture in a covered pot for 2-3 hours on low heat.

Storage

Store leftover Korean Beef Noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth if needed to loosen the sauce. Avoid reheating in the microwave to keep the noodles from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can use various noodles like soba, rice noodles, or spaghetti in place of udon or ramen. Just adjust the cooking time according to the type of noodle used.

Is gochujang very spicy?

Gochujang has a mild to medium heat level with a slightly sweet and fermented flavor. You can adjust the amount to your preference or substitute with a milder chili paste if desired.

Korean Beef Noodles Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

A hearty and flavorful Korean Beef Noodles recipe featuring tender slow-cooked beef chuck simmered in a rich, savory broth with soy sauce, ginger, garlic, and spicy gochujang, served over your choice of fresh or dried noodles and garnished with green onions, sesame seeds, and fresh cilantro for a satisfying meal.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Beef and Sauce Ingredients

• 2 pounds beef chuck, cut into 1-inch pieces
• 4 cups beef broth
• 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 Garnish

• 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

1. Prepare the Beef: Season the beef chunks evenly with black pepper to enhance the flavor of the meat.
2. Mix the Sauce: In a large bowl, combine the beef broth, soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, and gochujang paste. Stir well until the brown sugar is completely dissolved to create a balanced and flavorful sauce.
3. Place in Slow Cooker: Add the seasoned beef pieces into the slow cooker. Pour the prepared sauce mixture over the beef, making sure all pieces are submerged for even cooking.
4. Cook: Cover the slow cooker and cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours, until the beef becomes tender and easily pulls apart.
5. Prepare Noodles: About 15 to 20 minutes before serving, cook the noodles according to the package instructions until al dente. Drain the noodles thoroughly and set aside.
6. Combine: When the beef is fully cooked and tender, add the cooked noodles directly into the slow cooker. Gently stir to combine, allowing the noodles to absorb some of the flavorful broth and meld with the beef.
7. Serve: Spoon the beef and noodle mixture into serving bowls. Garnish with sliced green onions, a sprinkle of sesame seeds, and fresh cilantro if desired, adding brightness and extra flavor to each serving.

Notes

• For a spicier dish, increase the amount of gochujang or add a pinch of red pepper flakes.
• If using dried noodles, ensure they are cooked properly but not overcooked to avoid mushy texture after combining with the broth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• For a gluten-free option, substitute soy sauce with tamari and use gluten-free noodles.
• This dish pairs well with steamed vegetables or a simple cucumber salad for a complete meal.

Keywords: Korean Beef Noodles, Slow Cooker Beef, Korean Noodle Soup, Gochujang Beef, Easy Korean Recipes, Slow Cooker Recipes