Description
A delicious and easy recipe for Slow Cooker Korean Beef Noodles, perfect for a comforting dinner.
Ingredients
Scale
- 1 pound beef chuck roast, cut into 1-inch pieces
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red pepper flakes (adjust for spice preference)
- 1 cup sliced green onions (plus extra for garnish)
- 8 ounces rice noodles
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
Instructions
- Place the beef chuck roast in the slow cooker.
- In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and red pepper flakes.
- Pour the 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 tender.
- About 30 minutes before serving, cook the rice noodles according to package instructions, then drain and set aside.
- Once the beef is cooked, remove it from the slow cooker and shred it with two forks.
- In a small bowl, mix the cornstarch and water to create a slurry.
- Stir the slurry into the slow cooker sauce and cook on high for an additional 10-15 minutes until the sauce thickens.
- Return the shredded beef to the slow cooker and mix well with the sauce.
- Serve the beef mixture over the cooked rice noodles and garnish with sliced green onions and sesame seeds.
Notes
- For a spicier kick, add sliced jalapeños to the slow cooker along with the beef.
- To make it a complete meal, toss in some steamed broccoli or snap peas during the last hour of cooking.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg