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Slow Cooker Korean Beef Noodles

Tender, shredded beef slow-cooked in a sweet and savory soy-ginger glaze, tossed with thick ribbon noodles. A comforting crockpot meal.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Slow Cooker Time 4 minutes
Total Time 4 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Main Course
Cuisine: Asian Fusion, Korean-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef & Sauce
  • 2 lbs beef chuck roast cut into 1-inch chunks
  • 1 cup beef broth
  • 0.5 cup soy sauce low sodium
  • 0.5 cup brown sugar packed
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sesame oil
  • 1 tbsp Gochujang optional, or chili flakes
Thickener & Serving
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 16 oz wide egg noodles or pappardelle
  • 1 tbsp sesame seeds toasted
  • 2 tbsp green onions chopped

Equipment

  • Slow Cooker (Crockpot)
  • Large pot
  • Whisk

Method
 

  1. In the slow cooker, whisk together beef broth, soy sauce, brown sugar, garlic, ginger, and chili paste.
  2. Add the beef chunks and toss to coat in the liquid.
  3. Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours, until beef is tender and falls apart.
  4. Remove beef from pot and shred with two forks.
  5. In a small bowl, whisk cornstarch and cold water. Stir this into the sauce remaining in the slow cooker.
  6. Turn slow cooker to HIGH and let cook for 15 minutes to thicken the glaze. Stir in sesame oil.
  7. Meanwhile, cook noodles on the stove according to package instructions. Drain.
  8. Return shredded beef to the sauce, then add the noodles and toss to coat everything evenly.
  9. Garnish with sesame seeds and green onions before serving.

Notes

If the sauce gets too thick, add a splash of pasta water or extra broth.