Korean Beef Noodles
Tender slow-cooked beef in a savory gochujang broth, served over noodles and topped with green onions and sesame seeds.
Details
|
|
| Source |
Social media recipe |
| Cuisine |
Korean-style |
| Servings |
6 |
| Prep Time |
15 minutes |
| Cook Time |
6-8 hours (low) or 3-4 hours (high) |
Ingredients
Beef and Broth
| Ingredient |
Imperial |
Metric |
| Beef chuck, cut into 1-inch pieces |
2 lb |
900g |
| Beef broth |
4 cups |
950ml |
| Water |
2 cups |
475ml |
| Soy sauce |
1 cup |
240ml |
| Brown sugar |
¼ cup |
50g |
| Ginger, minced |
2 tbsp |
12g |
| Garlic, minced |
4 cloves |
4 cloves |
| Sesame oil |
1 tbsp |
15ml |
| Black pepper |
1 tsp |
2g |
| Gochujang (Korean chili paste) |
1 tbsp |
15g |
Noodles and Garnish
| Ingredient |
Imperial |
Metric |
| Fresh or dried noodles (udon or ramen) |
1 lb |
450g |
| Green onions, sliced |
3 |
3 |
| Sesame seeds (optional) |
to taste |
to taste |
| Fresh cilantro (optional) |
to taste |
to taste |
Instructions
- Season the beef chunks with black pepper.
- In a bowl, combine beef broth, water, soy sauce, brown sugar, ginger, garlic, sesame oil, and gochujang. Mix well until the sugar dissolves.
- Add the seasoned beef to the slow cooker and pour the sauce mixture over the top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
- About 15-20 minutes before serving, cook the noodles according to package instructions. Drain and set aside.
- Add the cooked noodles to the slow cooker. Stir gently to combine and allow them to absorb some broth.
- Scoop the beef and noodle mixture into bowls. Garnish with sliced green onions, sesame seeds, and cilantro if desired.
Nutrition
Approximate values per serving (6 servings).