Description
Enjoy a comforting and flavorful bowl of Korean Beef Noodles made with tender slow-cooked beef chuck simmered in a savory and slightly spicy broth. This recipe combines beef broth, soy sauce, brown sugar, and traditional Korean spices to create an incredibly satisfying meal, finished with fresh noodles and garnishes like green onions and sesame seeds.
Ingredients
Beef and Broth
- 2 pounds beef chuck, cut into 1-inch pieces
- 4 cups beef broth
- 2 cups water
Sauce and Seasonings
- 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 Garnishes
- 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
- Prepare the Beef: Season the beef chunks thoroughly with black pepper to enhance the flavor of the meat.
- Mix the Sauce: In a large bowl, combine the beef broth, soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, and gochujang. Stir well until the brown sugar fully dissolves and the sauce is well blended.
- Place in Slow Cooker: Place the seasoned beef pieces into the slow cooker. Pour the prepared sauce mixture evenly over the beef to coat all pieces.
- Cook: Cover the slow cooker and set it to low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Cook until the beef is very tender and easily shredded.
- Prepare Noodles: About 15 to 20 minutes before the beef finishes cooking, prepare your noodles according to the package instructions. Drain them well and set aside.
- Combine: Once the beef is tender, add the cooked noodles directly into the slow cooker with the beef and broth. Gently stir to combine and allow the noodles to soak up the flavorful broth for a few minutes.
- Serve: Divide the beef and noodle mixture into serving bowls. Garnish with sliced green onions, sprinkle sesame seeds, and add fresh cilantro if desired for added freshness and visual appeal.
Notes
- Use fresh or dried noodles depending on availability; fresh noodles tend to absorb the broth better.
- Gochujang can be adjusted to taste depending on your preferred spice level.
- Cooking times may vary slightly based on your slow cooker model.
- For a vegetarian version, substitute beef with mushrooms and vegetable broth, and omit the beef broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
