Ingredients
Scale
- 1 large onion
- 2 tablespoons gochujang
- 2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon light brown sugar
- 1 tablespoon garlic ginger paste
- 3 1/2 ounces low-sodium beef stock
- 14 ounces ox cheek (or substitute with chuck roast)
- 4 pouches ready-to-use udon noodles
- Fresh coriander and black sesame seeds for garnish
Instructions
- In your slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic ginger paste, and beef stock.
- Place the ox cheek on top of the sauce mixture. Cover and cook on low for 8 hours.
- After cooking, shred the beef using two forks and return it to the sauce.
- Add the udon noodles and chopped coriander to the slow cooker. Cook on high for an additional 25 minutes.
- Season with salt and pepper before serving and garnish with black sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 480
- Sugar: 9g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg