Easy Slow Cooker Korean Beef Noodles
Tender, soy-garlic braised beef tossed with springy noodles in a sweet-heat Korean-style sauce. Set it, shred it, and slurp.
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Servings:
Ingredients
Main Ingredients
- 2.25 lb beef chuck roast, trimmed
- 1.25 cup low-sodium beef broth
- 0.5 cup low-sodium soy sauce
- 0.33 cup light brown sugar packed
- 2.5 tbsp gochujang (Korean chili paste)
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2.5 tsp minced garlic
- 2 tsp fresh ginger, grated
- 1 cup thinly sliced yellow onion
- 1 cup matchstick carrots
- 2.5 tbsp cornstarch
- 3 tbsp water for slurry
- 12 oz dried lo mein or thin spaghetti
- 0.5 cup sliced green onions
- 1 tbsp toasted sesame seeds
- 0.5 tsp crushed red pepper flakes optional, for extra heat
Instructions
Preparation Steps
- Whisk broth, soy sauce, brown sugar, gochujang, vinegar, sesame oil, garlic, and ginger in the slow cooker.
- Nestle the beef into the sauce. Scatter onion and carrots around it. Sprinkle red pepper flakes if using.
- Cover and cook on Low 7–8 hours or High 3–4 hours, until beef is fork-tender.
- Transfer beef to a board. Shred with two forks and discard any excess fat.
- Stir cornstarch with water to make a smooth slurry. Whisk into the cooker liquid.
- Return shredded beef to the sauce. Cover and cook 10–15 minutes until glossy and slightly thickened.
- Boil noodles in salted water until just tender. Drain well.
- Toss noodles with the beef and sauce, or plate noodles and spoon beef over top.
- Finish with green onions and sesame seeds. Serve hot.
Notes
Swap the lo mein for udon or rice noodles. For meal prep, keep noodles and beef separate and combine just before reheating to maintain texture.
This recipe is an original creation inspired by classic Easy Slow Cooker Korean Beef Noodles flavors. All ingredient ratios and instructions are independently developed.