Korean Beef Noodles

490 mins
Serves 4
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Directions

  1. 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.
  2. 2Add 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.
  3. 3Add 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.
  4. 4Place the ox cheek on top of the ingredients in the slow cooker.
  5. 5Place the ox cheek on top of the ingredients in the slow cooker.
  6. 6Place the ox cheek on top of the ingredients in the slow cooker.
  7. 7Cover the slow cooker with the lid and cook on low for 8 hours.
  8. 8Cover the slow cooker with the lid and cook on low for 8 hours.
  9. 9Cover the slow cooker with the lid and cook on low for 8 hours.
  10. 10Once cooked and cool enough to handle, shred the beef until it's like butter.
  11. 11Once cooked and cool enough to handle, shred the beef until it's like butter.
  12. 12Once cooked and cool enough to handle, shred the beef until it's like butter.
  13. 13Add the shredded beef and ready to wok udon noodles back into the pot with the sauce.
  14. 14Add the shredded beef and ready to wok udon noodles back into the pot with the sauce.
  15. 15Add the shredded beef and ready to wok udon noodles back into the pot with the sauce.
  16. 16Cover and leave to cook for another 10 minutes.
  17. 17Cover and leave to cook for another 10 minutes.
  18. 18Cover and leave to cook for another 10 minutes.
  19. 19Stir everything together thoroughly.
  20. 20Stir everything together thoroughly.
  21. 21Stir everything together thoroughly.
  22. 22Finish with fresh coriander and black sesame seeds, and give it a final stir.
  23. 23Finish with fresh coriander and black sesame seeds, and give it a final stir.
  24. 24Finish with fresh coriander and black sesame seeds, and give it a final stir.
  25. 25Serve the Korean beef noodles in a bowl.
  26. 26Serve the Korean beef noodles in a bowl.
  27. 27Serve the Korean beef noodles in a bowl.

Ingredients

  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 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
  • 500 g ox cheek
  • 500 g ox cheek
  • 500 g 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
  • 1 handful fresh coriander
  • 1 handful fresh coriander
  • 1 tbsp black sesame seeds
  • 1 tbsp black sesame seeds
  • 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.