Korean Beef Noodles (Printable Version)
Slow-cooked beef in a flavorful soy-based broth served over noodles with bright garnishes.
# Ingredients Required:
→ Meat
01 -
907 grams beef chuck, cut into 2.5 cm pieces
→ Liquids and Sauces
02 -
960 milliliters beef broth
03 -
480 milliliters water
04 -
240 milliliters soy sauce
05 -
60 milliliters brown sugar
06 -
15 milliliters sesame oil
→ Aromatics and Seasonings
07 -
30 milliliters minced ginger
08 -
4 cloves garlic, minced
09 -
1 teaspoon black pepper
10 -
15 milliliters gochujang (Korean chili paste)
→ Noodles
11 -
454 grams fresh or dried noodles (udon or ramen preferred)
→ Garnishes
12 -
3 green onions, thinly sliced
13 -
Sesame seeds, optional
14 -
Fresh cilantro leaves, optional
# Guide to Cooking:
01 -
Sprinkle black pepper evenly over beef chunks to enhance flavor.
02 -
In a mixing bowl, whisk together beef broth, soy sauce, brown sugar, minced ginger, garlic, sesame oil, and gochujang until sugar is fully dissolved.
03 -
Place seasoned beef into the slow cooker and pour the sauce mixture over the top.
04 -
Cover and cook on low heat for 6-8 hours or on high for 3-4 hours until beef is tender and easily shredded.
05 -
About 15 to 20 minutes before serving, cook noodles following package instructions. Drain thoroughly and set aside.
06 -
Add the cooked noodles to the slow cooker with beef. Stir gently to combine and allow noodles to absorb flavorful broth.
07 -
Serve portions into bowls and garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
# Extra Suggestions:
01 -
For best results, use a slow cooker with a tight-fitting lid to retain moisture and flavor.