Description
A comforting bowl of slow-cooked Korean beef and udon noodles, infused with sweet, spicy, and savory flavors.
Ingredients
Scale
- 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 ox tail, short ribs, or chuck roast)
- 4 pouches ready-to-use udon noodles
- 1 to 2 tablespoons fresh coriander, roughly chopped
- 1 tablespoon black sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a mixing bowl, combine onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic-ginger paste, and tomato paste; whisk together to form a sauce.
- Pour the sauce into a slow cooker and add beef stock; stir to combine.
- Place ox cheek on top of the sauce and set the slow cooker to low for about 8 hours.
- After 8 hours, shred the beef with two forks and stir back into the sauce.
- Add udon noodles and fresh coriander to the slow cooker, submerging them in the sauce.
- Cook on high for about 25 minutes until noodles are heated through.
- Serve in bowls, garnished with black sesame seeds and additional coriander.
Notes
Feel free to add seasonal vegetables or swap proteins as desired. This dish can easily be customized to your taste.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 80mg