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 to the slow cooker pot.
  2. 2Place the ox cheek on top of the ingredients in the slow cooker and glaze it with the sauce.
  3. 3Cover the slow cooker with the lid and cook on low for 8 hours.
  4. 4Once cooled enough to handle, shred the cooked beef.
  5. 5Add the shredded beef back into the pot along with the sauce.
  6. 6Add the ready to wok udon noodles to the pot with the beef and sauce.
  7. 7Cover and let it cook for another 10 minutes.
  8. 8Give the noodles and beef a good stir.
  9. 9Finish with fresh coriander and black sesame seeds.

Ingredients

  • 1 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
  • 1 ox cheek
  • 4 pouches ready to wok udon noodles
  • 1 handful Fresh coriander chopped
  • 1 tbsp. black sesame seeds

Equipment

slow cookertongsbowlchopsticksspoon

Tips

  • This can even be assembled the night before and popped in the fridge until you're ready to cook.
  • The beef will shred like butter once cooked.