Directions
- 1Add the diced onion to the slow cooker pot.
- 2Add garlic ginger paste to the pot.
- 3Add tomato puree to the pot.
- 4Pour dark soy sauce into the pot.
- 5Add rice vinegar to the pot.
- 6Add Gochujang to the pot.
- 7Add soft brown sugar to the pot.
- 8Pour beef stock into the pot.
- 9Place the ox cheek on top of the other ingredients in the slow cooker pot.
- 10Cover the slow cooker with its lid and cook on a low setting for 8 hours.
- 11Once cooked, remove the ox cheek from the pot and shred it.
- 12Return the shredded beef to the pot along with the sauce.
- 13Add ready-to-wok udon noodles to the pot.
- 14Cover the pot again and let it cook for another 10 minutes.
- 15Stir the noodles and beef mixture well.
- 16Garnish with fresh coriander.
- 17Sprinkle with black sesame seeds.
- 18Stir the mixture again to combine the garnishes.
Ingredients
- 1 onion diced
- 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
- 1 ox cheek
- 4 pouches ready to wok udon noodles
- 1 handful Fresh coriander chopped
- 1 tbsp black sesame seeds
Equipment
slow cookerpottongsspoonchopsticks
Tips
- This dish can even be assembled the night before and popped in the fridge until you're ready to cook.
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