Korean Beef Noodles Bowl (Print View)
Tender beef chuck simmers in savory broth with noodles, soy, gochujang, and garnishes for bold flavor.
# What You'll Need:
→ Main
01 -
2 pounds beef chuck, cut into 1-inch pieces
02 -
4 cups beef broth
03 -
2 cups water
04 -
1 cup soy sauce
05 -
1/4 cup brown sugar
06 -
2 tablespoons minced ginger
07 -
4 cloves garlic, minced
08 -
1 tablespoon sesame oil
09 -
1 teaspoon ground black pepper
10 -
1 tablespoon gochujang (Korean chili paste)
11 -
1 pound fresh or dried noodles (such as udon or ramen)
→ Garnishes
12 -
3 green onions, sliced
13 -
Sesame seeds, for topping (optional)
14 -
Fresh cilantro, for garnish (optional)
# Directions:
01 -
Sprinkle the beef chuck pieces with ground black pepper to enhance the meat's flavor profile.
02 -
In a mixing bowl, thoroughly combine beef broth, soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, and gochujang until the sugar is fully dissolved.
03 -
Place the seasoned beef chunks in the slow cooker and pour the prepared sauce mixture over the top, ensuring all pieces are submerged.
04 -
Cover and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours, until the beef is fork-tender.
05 -
Approximately 15 to 20 minutes before serving, cook noodles according to the package directions. Drain thoroughly and set aside.
06 -
Once the beef is tender, gently add the cooked noodles to the slow cooker. Stir to combine, allowing noodles to soak up flavorful broth.
07 -
Portion the beef and noodle mixture into serving bowls. Garnish with sliced green onions, sesame seeds, and fresh cilantro if desired.
# Notes:
01 -
For a richer broth, skim excess fat during cooking or adjust seasoning to taste before serving.