Directions
- 1Add the diced onion, garlic ginger paste, tomato puree, dark soy sauce, rice vinegar, soft brown sugar, Gochujang, and beef stock into the slow cooker pot.
- 2Place the ox cheek on top of the ingredients in the slow cooker.
- 3Cover the slow cooker with the lid and cook on low for 8 hours.
- 4Once cooked and cool enough to handle, shred the beef until it's like butter.
- 5Add the shredded beef and ready to wok udon noodles back into the pot with the sauce.
- 6Cover and leave to cook for another 10 minutes.
- 7Stir everything together thoroughly.
- 8Finish with fresh coriander and black sesame seeds, and give it a final stir.
- 9Serve the Korean beef noodles in a bowl.
Ingredients
- 1 diced onion
- 1 tbsp garlic ginger paste
- 1 tbsp tomato puree
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 1 tbsp soft brown sugar
- 2 tbsp Gochujang
- 100 ml beef stock
- 500 g ox cheek
- 4 pouches ready to wok udon noodles
- 1 handful fresh coriander
- 1 tbsp black sesame seeds
Equipment
slow cooker pottongschopsticks
Tips
- This dish can be assembled the night before and popped in the fridge until ready to cook.
- The ox cheek needs a slow cook to make it tender, so give it around 8 hours on the low setting.
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