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