Craving a restaurant-quality meal without the fuss? This Slow Cooker Korean Beef Noodles recipe is your answer. It delivers incredibly tender, pull-apart beef swimming in a savory, slightly sweet, and spicy sauce, all served over slippery noodles. We’ve designed this recipe to be a true “dump and go” meal, making it perfect for busy weeknights when you want maximum flavor with minimal effort. Just a few minutes of prep in the morning yields a spectacular dinner that will have everyone asking for seconds.
The magic happens over several hours in the slow cooker, where the beef becomes unbelievably tender and absorbs all the delicious flavors of the Korean-inspired sauce. Forget takeout; this is the ultimate comfort food dish that truly tastes better homemade.
Why This Slow Cooker Korean Beef Noodles Recipe Works
This isn’t just another beef and noodle dish; it’s a carefully balanced explosion of flavor that is incredibly easy to make. The slow cooker does all the heavy lifting, gently breaking down the beef until it’s melt-in-your-mouth tender. The sauce, a perfect blend of gochujang, soy sauce, and aromatics, creates a rich, complex flavor profile that clings to every strand of beef and noodle. It’s a satisfying, all-in-one meal that will quickly become a family favorite.
The Key Ingredients for Authentic Flavor
The secret to these amazing noodles lies in a few key ingredients that build a deeply savory and aromatic sauce. Here’s what you’ll need to create that signature Korean-inspired taste.
For the Korean Beef
- Beef Chuck Roast: This cut is ideal for slow cooking, becoming incredibly tender and easy to shred.
- Low-Sodium Soy Sauce: Provides the salty, umami backbone of the sauce.
- Brown Sugar: Adds a touch of sweetness to balance the spice and salt.
- Gochujang: This Korean chili paste is the star, offering a complex spicy, sweet, and savory flavor.
- Sesame Oil: Lends a distinct, nutty aroma and taste.
- Garlic & Ginger: Freshly minced is best for a vibrant, aromatic base.
- Beef Broth: Creates the perfect amount of liquid for the beef to cook in, which later becomes our sauce.
For the Noodles and Garnish
- Rice Noodles: Their chewy texture is the perfect vehicle for the rich sauce. You can use any width you prefer.
- Green Onions: Add a fresh, sharp bite that cuts through the richness of the beef.
- Sesame Seeds: A sprinkle on top adds a nice texture and nutty flavor.
How to Make Slow Cooker Korean Beef Noodles
Follow these simple steps to create a show-stopping meal with very little hands-on time. The process is straightforward, ensuring perfect results every time.
- Sear the Beef (Optional but Recommended): Pat the chuck roast dry with paper towels and season with salt and pepper. Heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the beef on all sides until a deep brown crust forms, about 2-3 minutes per side. Place the seared beef into the slow cooker.
- Make the Sauce: In a medium bowl, whisk together the soy sauce, brown sugar, gochujang, sesame oil, minced garlic, minced ginger, and beef broth until well combined.
- Slow Cook: Pour the sauce mixture over the beef in the slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender.
- Shred the Beef: Carefully remove the beef from the slow cooker and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces. You can discard any large pieces of fat.
- Thicken the Sauce: Skim any excess fat from the surface of the sauce in the slow cooker. In a small bowl, whisk together 2 tablespoons of cornstarch with 3 tablespoons of cold water to create a slurry. Stir the slurry into the slow cooker, turn the heat to high, and let it cook for another 15-20 minutes, uncovered, until the sauce has thickened slightly.
- Combine and Serve: While the sauce thickens, cook your rice noodles according to the package directions. Return the shredded beef to the thickened sauce in the slow cooker and stir to combine. To serve, divide the cooked noodles among bowls and top generously with the Korean beef and sauce. Garnish with sliced green onions and a sprinkle of sesame seeds.
Tips for the Best Korean Beef Noodles
A few simple tips can elevate this dish from great to absolutely unforgettable. Here’s how to ensure your noodles are perfect every single time.
- Don’t Skip the Sear: Searing the beef before slow cooking creates a deep, rich flavor through the Maillard reaction. It’s an extra step, but it’s worth it for the added complexity.
- Low and Slow is Key: For the most tender, fall-apart beef, always opt for the low and slow cooking method if you have the time.
- Cook Noodles Separately: Avoid cooking the noodles directly in the slow cooker, as they can become mushy. Cooking them just before serving ensures the perfect texture. For another delicious dish with perfectly cooked noodles, check out this Yaki Udon recipe.
- Adjust Spice to Your Liking: Gochujang brands vary in heat. Start with the recommended amount and add more at the end if you prefer a spicier kick.
Delicious Variations to Try
This recipe is a fantastic base for customization. Feel free to add your own spin with different ingredients.
- Add Veggies: Stir in some steamed broccoli, sliced bell peppers, or wilted bok choy at the end for added nutrition and crunch. For a great example of pairing beef and bok choy, see our Beef and Bok Choy Stir Fry.
- Make it Gluten-Free: Ensure you use a gluten-free soy sauce or tamari and certified gluten-free rice noodles.
- Try Different Noodles: While rice noodles are classic, this beef is also delicious with udon, ramen, or even spaghetti.
Storage and Reheating Instructions
This dish makes for fantastic leftovers! Store the beef and sauce mixture separately from the noodles in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the beef and sauce in a saucepan over medium-low heat until heated through. Serve over freshly cooked noodles for the best texture.
The concept is similar to how you would store a classic Crockpot Beef Stew to maintain the integrity of the ingredients.
What to Serve with Your Noodles
While this is a wonderful one-bowl meal, a few simple sides can complete the experience. A side of spicy kimchi, quick-pickled cucumbers, or steamed edamame are all excellent choices that complement the rich flavors of the beef. If you enjoy stir-fried dishes, you might also love this Teriyaki Chicken Stir Fry.
Frequently Asked Questions
Absolutely! The beef and sauce taste even better the next day. You can cook the beef completely, shred it, and store it in its sauce in the refrigerator for up to 3 days. When you’re ready to eat, simply reheat the beef and sauce on the stovetop and cook a fresh batch of noodles.
Yes, while chuck roast is ideal for its tenderness when slow-cooked, you can also use beef brisket or short ribs. Avoid leaner cuts, as they can become dry over the long cooking time.
The key to thickening the sauce is a cornstarch slurry. After the beef is cooked and removed, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth. Whisk this into the sauce in the slow cooker and cook on high, uncovered, for 15-20 minutes until it has thickened to your liking.
Gochujang has a moderately spicy, sweet, and savory flavor. The heat level can vary by brand. If you’re sensitive to spice, start with half the amount. If you can’t find it, you can substitute with a mix of Sriracha and a teaspoon of miso paste or soy sauce, though the flavor will be different.
We recommend thick or medium-width rice noodles because their chewy texture holds up well with the rich sauce. However, you could also successfully use udon, ramen noodles, or even spaghetti in a pinch.
Share Your Amazing Noodle Creations!
We are certain this Slow Cooker Korean Beef Noodles recipe will become a staple in your home. The combination of tender beef, a deeply flavorful sauce, and satisfying noodles is simply irresistible. If you make this recipe, we’d love to see it! Please leave a comment below or share a photo of your creation on Pinterest. Happy cooking!
Slow Cooker Korean Beef Noodles Recipe
Slow Cooker Korean Beef Noodles (The Easiest Recipe!)
Ingredients
Equipment
Instructions
- Pat the chuck roast dry and season with salt and pepper. Heat vegetable oil in a skillet over medium-high heat. Sear beef on all sides until browned, then place in the slow cooker.
- In a bowl, whisk together soy sauce, brown sugar, gochujang, sesame oil, garlic, ginger, and beef broth.
- Pour the sauce over the beef. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
- Remove the beef and shred it with two forks. Whisk together cornstarch and cold water, then stir the slurry into the slow cooker sauce. Cook on high for 15-20 minutes, uncovered, until thickened.
- Cook rice noodles according to package directions. Return shredded beef to the thickened sauce. Serve the beef and sauce over the noodles, garnished with green onions and sesame seeds.
Notes
Cook the noodles separately just before serving to prevent them from getting mushy.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
