Savory Korean Beef Noodles for Cozy Comfort Food Nights

Korean Beef Noodles offer a comforting blend of flavors with tender beef and flavorful noodles in a sweet and spicy broth.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 4 bowls

Course: Dinner

Cuisine: Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

2 pounds Beef Chuck Tender cuts for a rich flavor; alternative: Flank steak for a leaner option.
1 teaspoon Black Pepper For seasoning; can substitute with white pepper for a milder taste.

For the Broth

4 cups Beef Broth Base of the sauce providing depth; substitute with vegetable broth for a lighter taste.
1 cup Water Used to dilute the broth; adjust amount according to desired broth strength.
1/4 cup Soy Sauce Adds umami and saltiness; use tamari for a gluten-free option.
2 tablespoons Brown Sugar Provides sweetness to balance the dish; coconut sugar can substitute for a lower glycemic option.
2 tablespoons Ginger (minced) Bold, aromatic flavor; fresh ginger is preferred; ground ginger can be used in a pinch.
4 cloves Garlic (minced) Enhances overall depth; fresh garlic is best; garlic powder can be a substitute.
1 tablespoon Sesame Oil Adds nuttiness; substitutable with a neutral oil for a less pronounced flavor.
2 tablespoons Gochujang (Korean chili paste) Provides heat and complexity; use sambal oelek for a similar spicy kick if unavailable.
1 teaspoon Black Pepper For seasoning; can substitute with white pepper for a milder taste.

For the Noodles

8 ounces Fresh or Dried Noodles Udon or ramen gives body to the dish; substitute with rice noodles for a gluten-free option.

For Garnishing

2 tablespoons Green Onions (sliced) Fresh flavor and color; can replace with chives for a similar taste.
1 tablespoon Sesame Seeds (optional) For garnish and added crunch; choose any seeds or nuts for alternative texture.
1/4 cup Fresh Cilantro (optional) Brightens the dish flavor; omit if not a fan of cilantro.

Equipment

Slow Cooker
Pot

Method

Step-by-Step Instructions

Begin by cutting the beef chuck into bite-sized chunks, ensuring they are roughly uniform for even cooking. Season the beef generously with black pepper.
In a medium bowl, combine the beef broth, soy sauce, brown sugar, minced ginger, and minced garlic. Whisk them together until the sugar dissolves completely.
Place the seasoned beef chunks in your slow cooker, making sure they are spread out evenly. Pour the sauce mixture over the beef.
Set your slow cooker to low and let the beef simmer for 6 to 8 hours, or on high for 3 to 4 hours.
About 15-20 minutes before you're ready to serve, bring a pot of water to a boil. Cook the fresh or dried noodles according to package instructions until they are just tender.
Once the beef is tender and the flavors have melded, gently stir in the cooked noodles to the slow cooker.
Ladle your Korean Beef Noodles into bowls. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 150IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth.

Tried this recipe?

Let us know how it was!