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
Scale
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
