Slow Cooker Korean Beef Noodles Recipe
This recipe for Slow Cooker Korean Beef Noodles brings together melt-in-your-mouth beef, savory-sweet sauce, and tender noodles—all wrapped up in a recipe that’s delightfully fuss-free! With bright veggies and a whisper of spice, it’s one of those heartwarming dishes you’ll find yourself craving on busy weeknights and cozy weekends alike. Every bowlful offers a wonderful balance of flavors and textures, and with the ease of a slow cooker, you get maximum comfort food payoff with minimal hands-on time.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients transform into something so rich and satisfying! Each component plays a stellar role in building the complex flavors and colors of Slow Cooker Korean Beef Noodles, ensuring every bite is irresistible.
- Beef chuck roast: This cut becomes fork-tender after hours in the slow cooker, making it perfect for shredding into saucy strands.
- Low-sodium soy sauce: Adds essential depth and saltiness without overpowering the dish.
- Brown sugar: Brings a gentle sweetness that counterbalances the savory, umami flavors.
- Sesame oil: Its nutty aroma sings throughout the noodles, giving that signature Korean-inspired flair.
- Rice vinegar: Introduces a mild tang that brightens up the whole sauce.
- Freshly grated ginger: Adds warmth and zing, making the sauce dance on your palate.
- Garlic: Four cloves boost the savory backbone and fragrance of the beef.
- Crushed red pepper flakes (optional): For those who love a hint of heat—add more if you crave spice!
- Beef broth: Keeps everything juicy and infuses the meat with rich flavor as it slow cooks.
- Rice noodles or lo mein noodles: These slurp-worthy noodles soak up every drop of sauce—use what you love or have on hand.
- Shredded carrots: Crisp, colorful, and sweet, they add freshness and a pretty pop of orange.
- Red bell pepper: Adds crunch, color, and a botanical sweetness that complements the beef.
- Green onions: Tossed in at the end and sprinkled on top for fresh, oniony brightness.
- Cornstarch mixed with water: This quick slurry thickens your sauce to glossy perfection.
- Sesame seeds (for garnish): Nutty and toasty, they’re the finishing touch every bowl deserves.
How to Make Slow Cooker Korean Beef Noodles
Step 1: Make the Flavorful Sauce
Whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, freshly grated ginger, garlic, red pepper flakes if you like a little kick, and beef broth right in the slow cooker. This is your powerhouse marinade—so take a second to enjoy the lovely scent as everything comes together!
Step 2: Add the Beef
Drop the beef chuck roast chunks into the slow cooker and toss them thoroughly in the sauce. This is where the magic begins, as the beef soaks up all that bold, Korean-inspired flavor right from the start.
Step 3: Slow Cook Until Tender
Cover the slow cooker and cook on low for 7–8 hours or on high for 4–5 hours. You’ll know it’s ready when the beef is exceptionally tender—almost falling apart when you poke it. The whole kitchen will smell incredible by this point!
Step 4: Shred the Beef
Carefully lift out the beef and shred it using two forks. This little step helps each piece of meat cling to the luscious sauce, guaranteeing that every bite of Slow Cooker Korean Beef Noodles is packed with flavor.
Step 5: Add Veggies and Thicken the Sauce
Return the shredded beef to the slow cooker, then stir in the shredded carrots, sliced red bell pepper, and your cornstarch slurry. Cover and cook on high for another 15–20 minutes so the sauce can thicken slightly, and the veggies turn perfectly tender-crisp.
Step 6: Cook and Toss in the Noodles
Meanwhile, prepare the noodles according to their package instructions, drain, and then add them straight into the slow cooker. Give everything a good toss—watch as the sauce coats every noodle and strand of beef—then get ready to serve!
How to Serve Slow Cooker Korean Beef Noodles
Garnishes
Don’t skip the classic finishing touches: green onions and sesame seeds showered liberally over each bowl. They aren’t just for looks—their fresh snap and toasty flavor complete this dish beautifully, adding texture and flair.
Side Dishes
Balance out this hearty main with simple sides like lightly steamed broccoli, crisp cucumber salad, or even some kimchi for a little fermented spice. A fresh green salad with a tangy dressing would also be right at home next to Slow Cooker Korean Beef Noodles!
Creative Ways to Present
Try serving the noodles in big, shallow bowls with extra veggies on top for a vibrant touch, or pile high in a family-style platter for gatherings. Small bowls work as part of an Asian-inspired feast alongside dumplings or spring rolls—the possibilities are endless when it comes to showcasing these flavor-packed noodles!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Korean Beef Noodles store beautifully! Cool everything to room temperature, then transfer to airtight containers. They’ll keep well in the fridge for up to 4 days, making for easy lunches or quick dinners when you need them most.
Freezing
For longer storage, simply freeze the cooled beef and sauce (without noodles) in freezer-safe bags or containers. Add fresh-cooked noodles after reheating for best texture. Stored this way, your delicious Korean beef and sauce will keep for up to 2 months.
Reheating
Reheat portions gently on the stovetop or in the microwave, adding a splash of beef broth or water if needed to loosen the sauce. If you’ve frozen just the beef and sauce, thaw overnight in the fridge before gently reheating and tossing with hot cooked noodles.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is ideal for tenderness, you can also use brisket or flank steak. Just keep in mind that leaner cuts might not be quite as juicy, so watch your cooking time closely.
Are rice noodles the only option?
No way! While they add a wonderful silkiness, lo mein noodles, udon noodles, or even regular spaghetti work in a pinch. Feel free to swap based on what you have in your pantry or personal preference.
Is this recipe spicy?
As written, it’s only mildly spicy thanks to the optional red pepper flakes. If you like your Slow Cooker Korean Beef Noodles with extra heat, add more flakes or a squeeze of gochujang for a real kick.
Can I make this recipe gluten-free?
Definitely! Choose gluten-free tamari or coconut aminos in place of soy sauce, and be sure to use gluten-free noodles. The rest of the ingredients are naturally gluten-free, making it easy to adapt.
How can I make this meal even faster?
To shave down the time, prep everything the night before. Combine the sauce and beef in the slow cooker insert, cover, and refrigerate overnight. In the morning, just pop it into the base and start cooking—easy and efficient!
Final Thoughts
If you’re in the mood for something bold, comfy, and utterly delicious, give Slow Cooker Korean Beef Noodles a whirl. It’s a true weeknight hero—full of big flavors and guaranteed to become a fast favorite at your table. I can’t wait for you to try it and share the joy with everyone you love!
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Slow Cooker Korean Beef Noodles Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Tender beef, flavorful sauce, and delightful noodles come together in this delicious Slow Cooker Korean Beef Noodles recipe. Perfect for an easy and satisfying meal that’s bursting with Korean-inspired flavors.
Ingredients
For the Beef:
- 2 pounds beef chuck roast, cut into large chunks
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup beef broth
For the Noodles:
- 8 ounces rice noodles or lo mein noodles
For the Vegetables:
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
For Garnish:
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- sesame seeds for garnish
Instructions
- Prepare the Beef: In a slow cooker, combine soy sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, red pepper flakes, and beef broth. Add beef, coat, and cook on low for 7–8 hours or high for 4–5 hours until tender. Shred beef.
- Add Vegetables: Return shredded beef to the slow cooker. Stir in carrots, bell pepper, and cornstarch slurry. Cook on high for 15–20 minutes until thickened.
- Cook Noodles: Cook noodles per package instructions, drain, and add to the slow cooker. Mix well.
- Serve: Garnish with green onions and sesame seeds before serving.
Notes
- You can substitute beef chuck with flank steak or brisket.
- For extra heat, increase red pepper flakes or add gochujang.
- Rice noodles are traditional, but any stir-fry noodles or spaghetti can be used.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 10g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
