Add noodles and coriander, cook on high for 25 minutes Recipe

If you’re craving a hearty, mouthwatering meal that effortlessly combines tender beef with the comforting chew of noodles, then this slow cooker Korean beef noodles recipe is just what you need. What makes this dish truly special is how you add noodles and coriander, cook on high for 25 minutes, allowing the flavors to meld perfectly while keeping the noodles delightfully tender. It’s the kind of meal that feels like a warm hug and brings a burst of Korean-inspired flavor to your table with minimal fuss.

Ingredients You’ll Need

Each ingredient in this recipe is simple yet essential, perfectly balancing rich, spicy, and fresh elements that elevate the dish’s taste, texture, and color. From the umami-packed gochujang to the fresh burst of coriander, every component plays a starring role.

• 1 large onion, finely diced: Adds sweetness and depth to the beef broth as it slowly cooks.
• 2 tablespoons gochujang: This Korean chili paste delivers a smoky, spicy kick that defines the dish’s flavor.
• 2 tablespoons dark soy sauce: Provides savory saltiness and a beautiful dark hue to the sauce.
• 2 tablespoons rice vinegar: Adds acidity to brighten the rich beef and balance the sweetness.
• 1 tablespoon packed light brown sugar: Introduces a gentle sweetness that complements the spice.
• 1 tablespoon garlic ginger paste: Offers vibrant, aromatic notes that infuse every bite.
• 1 tablespoon tomato paste: Enhances the sauce’s body and adds subtle tanginess.
• 3 1/2 ounces low-sodium beef stock: Forms the flavorful base for tenderizing the beef.
• 14 ounces ox cheek (or ox tail, short ribs, or chuck roast): These cuts become meltingly tender after slow cooking.
• 4 pouches ready-to-use udon noodles: They soak up the savory sauce beautifully without falling apart.
• 1 to 2 tablespoons fresh coriander, roughly chopped: Adds a fresh, herbaceous brightness to finish the dish.
• 1 tablespoon black sesame seeds, for garnish: Adds lovely crunch and subtle nuttiness to the final presentation.
• Kosher salt and freshly cracked black pepper, to taste: Essential for seasoning and balancing the flavors perfectly.

How to Make Add noodles and coriander, cook on high for 25 minutes

Step 1: Prepare the Beef Base

Start by combining the finely diced onion, gochujang, dark soy sauce, rice vinegar, light brown sugar, garlic ginger paste, tomato paste, and low-sodium beef stock in your slow cooker. This mixture is your flavor powerhouse, blending sweet, savory, spicy, and tangy notes that will slowly permeate the beef.

Step 2: Add the Beef and Cook Low and Slow

Place your ox cheek right on top of the sauce mixture. Set the slow cooker to low and let it work its magic for 8 hours. This slow cooking method breaks down the collagen in the beef, rendering it tender and flavorful enough to shred effortlessly.

Step 3: Shred and Return the Meat

Once the beef is fork-tender, shred it directly in the slow cooker with two forks and mix it back into the sauce. This allows every strand of meat to soak up all those luscious flavors.

Step 4: Add noodles and coriander, cook on high for 25 minutes

Now for the critical and truly delicious part—add noodles and coriander, cook on high for 25 minutes. This final step allows the noodles to absorb the sauce’s deep flavors while the coriander infuses a delightful fresh zing, tying everything together perfectly.

How to Serve Add noodles and coriander, cook on high for 25 minutes

Garnishes

After the noodles and coriander have cooked on high for 25 minutes, sprinkle the dish generously with black sesame seeds for a satisfying crunch, and add a little more fresh coriander on top if you like. A final crack of black pepper and a pinch of kosher salt can really lift the flavors just before serving.

Side Dishes

This Korean beef noodle dish is rich and hearty, so I love pairing it with light, crisp sides like a simple cucumber kimchi salad or steamed baby bok choy. These sides add texture contrast while complementing the bold Korean flavors.

Creative Ways to Present

For a fun twist, serve the noodles in individual bowls layered with extra fresh coriander, a drizzle of sesame oil, or even some thinly sliced scallions for added color and aroma. You can also offer chili flakes on the side for those who want extra heat.

Make Ahead and Storage

Storing Leftovers

This slow cooker Korean beef noodle dish stores beautifully. Just transfer leftovers into an airtight container and refrigerate for up to 3 days. The noodles may soak up more sauce overnight but the flavors deepen wonderfully.

Freezing

You can freeze the shredded beef and sauce separately in airtight containers for up to 3 months. Avoid freezing the noodles because they can become mushy when thawed. Instead, cook fresh noodles when you’re ready to reheat and serve.

Reheating

Reheat gently on the stovetop or in the microwave until warmed through. Remember to stir occasionally. If the dish seems a bit dry, stir in a splash of beef stock or water and then add noodles and coriander, cook on high for 25 minutes again to refresh the noodles before serving.

FAQs

Can I use a different cut of beef?

Absolutely! Ox cheek is ideal because it becomes super tender during slow cooking, but you can substitute with ox tail, short ribs, or chuck roast. Just make sure the cut is suitable for long, slow cooking to get that melt-in-your-mouth texture.

What if I don’t have gochujang?

You can substitute gochujang with a mix of chili paste and a bit of miso or soy sauce to replicate the depth and spice. However, gochujang really gives this dish its authentic flavor, so grab some for the best result!

Can I use fresh noodles instead of pouches?

Fresh noodles work too, but timing is key to avoid overcooking. The beauty of using ready-to-use udon pouches is that they hold up well during the final 25 minutes of high cooking alongside the coriander and beef sauce.

How spicy is this dish?

The spice level mainly comes from gochujang, which is mildly spicy and slightly sweet. You can adjust the amount to suit your heat tolerance. If you prefer milder flavors, start with less and add more as you like.

Can I make this on the stovetop instead of a slow cooker?

Yes! Use a heavy pot or Dutch oven, simmer the beef in the sauce for 3-4 hours until tender, then follow the same final step to add noodles and coriander, cook on high for 25 minutes. The slow cooker just makes it hands-off and easy.

Final Thoughts

This slow cooker Korean beef noodles recipe is a game-changer for busy weeknights or when you’re craving something rich, comforting, and full of flavor. Don’t forget to add noodles and coriander, cook on high for 25 minutes—that step truly brings all the elements together into a harmonious, satisfying dish you’ll want to make again and again. Trust me, once you try it, it’ll become a favorite in your recipe rotation!

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