Ox cheek, gochujang, soy sauce, beef broth, and udon noodles—simmered into something slightly spicy, super savory, and totally comforting.

Okay, I’ll just say it: I was not in the mood to cook. It was one of those “look at the fridge and sigh dramatically” kind of days. Nothing was inspiring. But then I remembered this packet of udon noodles I’d shoved in the back of the fridge like two weeks ago (don’t judge), and also… an ox cheek. Yep, an actual ox cheek. I bought it thinking I’d be adventurous, then immediately got scared and left it alone like it owed me money.

But that day? That dragging, rainy Tuesday where I just wanted to eat something warm without standing up too long? That ox cheek became the hero. I dumped it in the slow cooker with all the usual suspects—gochujang, soy sauce, garlic-ginger paste, a splash of beef stock—and forgot about it until the house started smelling like a spicy hug. Eight hours later, I was standing over the pot with a fork in one hand and a noodle dangling from the other, just living. Not pretty, not plated, just real.

This recipe? It’s become one of those “hey, I could totally impress someone with this but still make it in sweats” kind of meals.

Why You’ll Love This Slow Cooker Korean Beef Noodles Recipe?

I mean, first of all, who doesn’t love beefy noodles? But seriously, Slow Cooker Korean Beef Noodles hits that sweet spot between comfort food and “whoa, this tastes like takeout but better.” The kind of thing you could eat curled up on the couch watching old episodes of Parks and Rec, or serve to your in-laws and pretend you’re just casually excellent at Korean-inspired cooking. It’s savory, a little spicy, slightly sweet, super cozy, and honestly? The kind of meal that makes leftovers feel like a reward, not a chore.

Ingredient Notes:

Let me break it down. No fancy words, just real talk. Every ingredient in this recipe brings something to the table—and yes, substitutions are very welcome. This isn’t Top Chef.

Ox cheek (or short ribs, oxtail, or chuck roast): I know. Ox cheek sounds intimidating. But listen, it’s tender as heck after 8 hours of slow cooking. If you can’t find it (or it freaks you out), use whatever cut of beef you like that benefits from a long cook. Chuck roast has saved me more than once.
Gochujang: It’s that spicy red Korean chili paste you may or may not already be obsessed with. I used two tablespoons, but if you’re not into heat, start with one. You can always add more later… unless you like living on the edge.
Dark soy sauce: Thicker and sweeter than your usual soy sauce. It gives that deep, rich umami. Like if soy sauce went to therapy and came back wiser.
Garlic-ginger paste: Shortcut central. I’m sure someone somewhere will tell you to use fresh. Me? I like easy wins.
Beef stock: Just enough to keep everything juicy while the flavors melt into each other like best friends in a road trip movie montage.
Ready-to-use udon noodles: Thick, chewy, and honestly pretty forgiving. I once overcooked them and they still turned out okay. They get it.
Fresh coriander + black sesame seeds: Optional but cute. The coriander adds a bit of brightness. The sesame seeds? Aesthetic garnish. Sprinkle if you feel fancy.

How To Make Slow Cooker Korean Beef Noodles?

Step 1: Mix the magic
In the slow cooker, dump in your onion, gochujang, soy sauce, vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Give it a good stir. It’s not going to look glamorous—think weird soup meets mysterious marinade—but it smells promising. That’s what counts.

Step 2: Add the beef and walk away
Nestle your beef right into the mix. I kinda pat it down like I’m tucking it in for a nap (because really, it is going to nap for 8 hours). Lid on, low heat, and that’s it. No poking, no flipping. Just walk away and let the slow cooker do its slow, quiet thing.

Step 3: Shred like you mean it
Eight hours later, it’s time. Open the lid. Try not to cry at how good it smells. Gently remove the beef and shred it—forks are fine, fingers are fair game. Toss it back in. The sauce should look glossy and slightly thick, like the good kind of ramen broth.

Step 4: Noodle time
Now, add in those udon noodles and the chopped coriander. Give it a gentle stir (udon can break if you get too aggressive—it’s emotionally fragile). Crank the heat to high and cook for another 25 minutes. That’s when everything truly comes together.

Step 5: Taste and top
Give it a taste. A bit more salt? Pepper? Go for it. Then garnish with sesame seeds, maybe more coriander, or nothing if you’re tired and just want to eat. Honestly, you’ve earned it.

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Storage Options:

Yes. And weirdly? It’s better. Like, sit-in-the-fridge-overnight-and-develop-a-personality kind of better. Store leftovers in a sealed container in the fridge for up to three days. Reheat gently. Add a splash of broth if it’s gotten too thick. You can even freeze it—but if you do, freeze the beef and sauce separately and add fresh noodles later. Trust me on that one.

Variations and Substitutions:

Okay, maybe you don’t have all the ingredients. Or maybe you’re bored and want to try something new. Here’s the riff section.

Don’t have ox cheek? Use chuck roast, oxtail, or even stew meat. Not traditional, but hey—it works.
No gochujang? Mix sriracha and miso, or sambal with a little honey. Not exactly the same, but still delicious.
Going meatless? Jackfruit or portobello mushrooms do a pretty good job of impersonating beef in texture and richness.
Low-carb dreams? Swap noodles for spiralized zucchini. Or don’t. Carbs are joy.
Add-ins? Mushrooms, carrots, spinach, even a runny egg on top. If it feels right, it probably is.

What to Serve with Slow Cooker Korean Beef Noodles?

Here’s what I’ve paired it with before—no rules, just vibes:

Kimchi – Tangy, crunchy, spicy. Balances the rich beef beautifully.
Cucumber salad – Something cold and crisp is a nice break from all the cozy.
Scallion pancakes – Okay, not mandatory… but chef’s kiss if you’ve got the time.
Cold beer or fizzy water – Because it’s spicy and you’ll want a drink.

Frequently Asked Questions:

Can I make this without a slow cooker?
Yep. Dutch oven, low heat, stovetop or oven, about 3 hours. Same vibes. Just a little more attention.

Can I prep this the night before?
Absolutely. Mix everything up and store it in the fridge overnight. Then dump it into the slow cooker in the morning. It’s basically meal prep but without the sadness.

My sauce looks weird—is that normal?
Totally. If it’s too thick, add broth. Too thin? Simmer with the lid off for a few minutes. And once the noodles are in, everything evens out. Sauce stress is not the vibe.

Look, I’m not saying this dish will change your life, but… it might fix your Tuesday. It’s easy, it’s bold, and it makes you feel like you know what you’re doing (even when you don’t). If you make it, I genuinely want to hear what you think. Did it surprise you? Did someone you live with go back for thirds without saying a word? Spill the tea—I’m here for it.

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Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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