Imagine coming home to the warm, tantalizing smell of flavorful beef mingling with soy, garlic, and sesame in your kitchen. Our Slow Cooker Korean Beef Noodles recipe is here to turn that daydream into reality! With the convenience of a slow cooker, this delicious dish allows you to enjoy the rich, savory taste of Korean cuisine with minimal effort. Whether you’re a busy parent or someone who loves flavorful cuisine, this recipe will soon become a household favorite.
Ingredients
- 1.5 lbs beef chuck or brisket, sliced
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 green onions, chopped
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon cornstarch
- 8 oz rice noodles
- 3 cups beef broth
- 2 cups broccoli florets
- Salt and pepper to taste
Equipments
- Slow cooker
- Mixing bowls
- Whisk
- Large pot
- Strainer
- Tongs
How to Make Slow Cooker Korean Beef Noodles – Step By Step
Step 1 – Prepare the Beef:
Begin by slicing your beef chuck or brisket into thin, manageable strips. Doing so ensures they cook evenly and absorb flavors deeply throughout the slow cooking process. Get your slow cooker ready by plugging it in and setting it to low. Sprinkle a little salt and pepper on the sliced beef to season it.
Step 2 – Mix the Marinade:
In a mixing bowl, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, ginger, and gochujang until the sugar is dissolved. This mixture is your marinade and sauce, providing the depth of flavor for your Korean beef.
Step 3 – Assemble in Slow Cooker:
Place the seasoned beef slices into the slow cooker and pour the marinade over the top. Ensure the beef is thoroughly coated by stirring with a spoon or using your hands (clean of course). Add the green onions and give a quick mix to blend everything together.
Step 4 – Slow Cook the Beef:
Cover the slow cooker with its lid and set it to cook on low for 7-8 hours. The beef will soak in all those amazing flavors and become tender over time, creating a mouth-watering dish by the end.
Step 5 – Thicken the Sauce:
A few minutes before the beef is done, make a slurry by mixing cornstarch with a bit of water. Stir this into the slow cooker, then let it cook for an additional 10 minutes. The sauce will thicken beautifully, coating the beef in rich, savory goodness.
Step 6 – Cook the Noodles:
While your beef is finishing up, cook the rice noodles according to the package instructions. Ensure they are soft but firm to the bite. Drain the noodles and rinse them under cold water to stop them from cooking further.
Step 7 – Blanch the Broccoli:
In a pot of boiling water, quickly blanch the broccoli florets for about 2-3 minutes until they are bright green but still crisp. Drain them and add them to the slow cooker to bring a fresh crunch to your dish.
How to Serve Slow Cooker Korean Beef Noodles
Once everything is ready, arrange the rice noodles on a serving platter or individual bowls. Spoon over the luscious Korean beef and pour some thickened sauce over it. Top with the green, vibrant broccoli. Garnish with a sprinkle of sesame seeds or extra chopped green onions if you like. Your family or guests can dig in and enjoy!
Recipe Success Tips & Suggestions
Use good-quality beef for the best texture and flavor. If you’re planning ahead, the beef can be marinated overnight for an even fuller taste. Feel free to add more veggies like carrots or bell peppers for added nutrition and color.
Bump Up the Protein: Hearty Korean Beef Power Bowl
Looking for a protein-rich version? Switch to a lean cut of beef like sirloin, and toss in some tofu for a plant-based protein boost. Serve over quinoa or a bed of leafy greens instead of noodles for a fresh, protein-packed meal. This variation keeps you fueled throughout the day, especially if you’re on a high-protein diet.
Low Carb Korean Beef Bowl Delight
If cutting down on carbs, replace rice noodles with zucchini noodles or cauliflower rice. Not only does this enhance the nutritional value, but it also keeps you feeling light yet satisfied. Add some extra peppers and broccoli, and the bulk comes from fresh vegetables paired with rich, Korean-flavored beef.
Storage Instructions
Place leftover beef and noodles in an airtight container and store in the refrigerator for up to 3 days. The flavors seep in overnight, making the dish even more delicious the next day. For longer storage, pack the beef in freezer-safe bags, leaving the noodles separate.
FAQs
Can I prepare this dish ahead of time? Yes, you can marinate the beef a day ahead so it’s ready to cook when needed.
Does this dish freeze well? Absolutely, you can freeze the cooked beef for up to 3 months. Just reheat and serve it over freshly cooked noodles.
What substitutes are there for gochujang? If unavailable, a mix of sriracha and miso paste can emulate its spicy, savory flavor.
How can I make this vegan? Swap beef for mushrooms and tofu, and opt for a vegetable broth to cater to a plant-based diet.
You Cooked It! Share Your Delicious Result!
Congratulations on making your Slow Cooker Korean Beef Noodles! I hope you love this comforting, flavorful dish as much as we do. Don’t forget to leave a comment with your experience below and share this recipe with your friends and family! 😊
Slow Cooker Korean Beef Noodles
Ingredients
Main Ingredients
- beef chuck
- soy sauce
- brown sugar
- sesame oil
- rice noodles
- beef broth
- broccoli florets
- cornstarch
Instructions
Steps
- Begin by slicing the beef into thin strips and seasoning with salt and pepper.
- In a bowl, mix soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, ginger, and gochujang.
- Place beef in the slow cooker, pour marinade over, and add green onions.
- Cook on low for 7-8 hours. Mix cornstarch with water, add to thicken sauce.
- Cook rice noodles according to package instructions, drain, and rinse.
- Blanch broccoli in boiling water for 3 minutes, then drain or rinse.
- Serve beef over noodles, topped with sauce and broccoli.