Directions
- 1Add all ingredients into the slow cooker pot.
- 2Pour soy sauce into the pot.
- 3Add Gochujang to the pot.
- 4Add beef stock to the pot.
- 5Place the ox cheek on top of the other ingredients in the slow cooker.
- 6Cover the slow cooker with its lid and cook on low for 8 hours.
- 7Remove the ox cheek from the slow cooker and shred it.
- 8Return the shredded ox cheek to the pot along with the sauce.
- 9Add ready-to-wok udon noodles to the slow cooker.
- 10Cover the slow cooker and let it cook for another 10 minutes.
- 11Stir the ingredients in the slow cooker.
- 12Garnish with fresh coriander.
- 13Garnish with black sesame seeds.
- 14Stir everything together until combined.
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.
- Once it's cool enough to handle, this will shred like butter.
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