Korean Beef Noodles

490 mins
Serves 4
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Directions

  1. 1Transfer all of the ingredients into your slow cooker pot.
  2. 2Transfer all of the ingredients into your slow cooker pot.
  3. 3Transfer all of the ingredients into your slow cooker pot.
  4. 4Stir well, then place the ox cheek on top.
  5. 5Stir well, then place the ox cheek on top.
  6. 6Stir well, then place the ox cheek on top.
  7. 7Glaze the ox cheek with the sauce, then cover with the lid and cook on low for 8 hours.
  8. 8Glaze the ox cheek with the sauce, then cover with the lid and cook on low for 8 hours.
  9. 9Glaze the ox cheek with the sauce, then cover with the lid and cook on low for 8 hours.
  10. 10Shred the beef once it's cool enough to handle, it will shred like butter.
  11. 11Shred the beef once it's cool enough to handle, it will shred like butter.
  12. 12Shred the beef once it's cool enough to handle, it will shred like butter.
  13. 13Pop it back into the pot along with the sauce and some ready to wok udon noodles.
  14. 14Pop it back into the pot along with the sauce and some ready to wok udon noodles.
  15. 15Pop it back into the pot along with the sauce and some ready to wok udon noodles.
  16. 16Leave this to do its thing for another 10 minutes.
  17. 17Leave this to do its thing for another 10 minutes.
  18. 18Leave this to do its thing for another 10 minutes.
  19. 19Give it a good stir.
  20. 20Give it a good stir.
  21. 21Give it a good stir.
  22. 22Finish with some fresh coriander and some sesame seeds.
  23. 23Finish with some fresh coriander and some sesame seeds.
  24. 24Finish with some fresh coriander and some sesame seeds.

Ingredients

  • 1 onion diced
  • 1 onion diced
  • 1 onion diced
  • 1 tbsp. garlic ginger paste
  • 1 tbsp. garlic ginger paste
  • 1 tbsp. garlic ginger paste
  • 1 tbsp. tomato puree
  • 1 tbsp. tomato puree
  • 1 tbsp. tomato puree
  • 2 tbsp. dark soy sauce
  • 2 tbsp. dark soy sauce
  • 2 tbsp. dark soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. rice vinegar
  • 2 tbsp. rice vinegar
  • 1 tbsp. soft brown sugar
  • 1 tbsp. soft brown sugar
  • 1 tbsp. soft brown sugar
  • 2 tbsp. Gochujang
  • 2 tbsp. Gochujang
  • 2 tbsp. Gochujang
  • 100 ml Beef stock
  • 100 ml Beef stock
  • 100 ml Beef stock
  • 1 ox cheek
  • 1 ox cheek
  • 1 ox cheek
  • 4 pouches ready to wok udon noodles
  • 4 pouches ready to wok udon noodles
  • 4 pouches ready to wok udon noodles
  • 1 handful Fresh coriander chopped
  • 1 handful Fresh coriander chopped
  • 1 handful Fresh coriander chopped
  • 1 tbsp. black sesame seeds
  • 1 tbsp. black sesame seeds
  • 1 tbsp. black sesame seeds

Equipment

slow cookerpottongs

Tips

  • This can even be assembled the night before and popped in the fridge until you're ready to cook.
  • Give this around 8 hours on the low setting.
  • Once it's cool enough to handle this will shred like butter.
  • What would you like to see me cook next in the slow cooker series, make sure to let me know in the comments.