Posted in🍽️ Daily Recipes

Slow Cooker Korean Beef Noodles Recipe

 Tender shredded beef, sweet-spicy Korean-style sauce, and soft noodles make this Slow Cooker Korean Beef Noodles dish comforting and full of bold flavor. It’s easy to prepare — just toss everything in the slow cooker and let it simmer into a rich, satisfying meal perfect for any night of the week.

Ingredients

  • 2 lbs beef chuck roast, trimmed and cut into large chunks

  • 1 cup beef broth

  • ½ cup soy sauce

  • ¼ cup brown sugar

  • 3 tablespoons gochujang (Korean chili paste)

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 4 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 onion, thinly sliced

  • 8 oz rice noodles or lo mein noodles

  • 2 green onions, sliced (for garnish)

  • 1 tablespoon sesame seeds (for garnish)

Cooking Time

  • Prep time: 15 minutes

  • Cook time: 6–8 hours (slow cooker)

  • Total time: About 8 hours

Serving

  • Serves 6

Instructions

  1. Prepare the Sauce:

    In a bowl, whisk together beef broth, soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger until smooth.

  2. Assemble in the Slow Cooker:

    Place the beef chunks and sliced onion in the slow cooker. Pour the sauce mixture over the beef, making sure everything is coated.

  3. Cook:

    Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is fork-tender.

  4. Shred the Beef:

    Remove the beef from the cooker and shred it using two forks. Return the shredded beef to the sauce and stir well.

  5. Cook the Noodles:

    About 20 minutes before serving, cook noodles according to the package instructions. Drain and add them to the slow cooker, tossing to coat with the sauce.

  6. Serve:

    Spoon into bowls and garnish with green onions and sesame seeds.

Nutrition (per serving)

  • Calories: 460

  • Protein: 35g

  • Fat: 18g

  • Carbohydrates: 38g

  • Sugar: 11g

Tips

  • For extra spice, add a teaspoon of chili flakes or more gochujang to the sauce.

  • If you prefer thicker sauce, stir in 1 tablespoon cornstarch mixed with 2 tablespoons water during the last 15 minutes.

  • This dish also pairs beautifully with steamed broccoli, bok choy, or snap peas.

  • Leftovers taste even better the next day — store in the fridge for up to 3 days.

Rich, tangy, and deeply flavorful, this Slow Cooker Korean Beef Noodles recipe delivers restaurant-style taste with almost no effort.

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