Description
A delightful fusion of flavors with rich, savory beef and chewy noodles soaked in a delicious Korean-inspired sauce.
Ingredients
Scale
- 1 large onion, finely diced
- 2 tablespoons gochujang
- 2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon packed light brown sugar
- 1 tablespoon garlic-ginger paste
- 1 tablespoon tomato paste
- 3 1/2 ounces low-sodium beef stock
- 14 ounces ox cheek (or substitute ox tail, short ribs, or chuck roast)
- 4 pouches ready-to-use udon noodles
- 1 to 2 tablespoons fresh coriander, roughly chopped
- 1 tablespoon black sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a slow cooker, combine the diced onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Mix well to create a rich sauce base.
- Place the ox cheek on top of the sauce mixture and cover the slow cooker. Cook on low heat for 8 hours. When the meat is tender, shred it with two forks and return the shredded meat to the cooker.
- Add the udon noodles and freshly chopped coriander to the pot, stirring gently to combine. Increase the heat to high and cook for an additional 25 minutes, allowing the noodles to absorb the flavors.
- Before serving, season with kosher salt and freshly cracked black pepper to taste. Garnish with black sesame seeds for an extra touch.
Notes
For a vegan version, substitute beef with hearty vegetables like mushrooms or jackfruit. Adjust spice level by modifying the amount of gochujang used.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg