Korean Beef Noodles
A comforting dish of tender beef, chewy noodles, and colorful vegetables, all enveloped in a savory and spicy sauce, perfect for any meal.
Ingredients
For the Beef and Broth
- 1 lb beef (chuck or brisket), cut into strips Choose a well-marbled cut for tenderness.
- 2 cups beef broth Can substitute with chicken or vegetable broth for variation.
- 3 cloves garlic, minced Adds robust flavor.
- 1 tbsp ginger, grated Provides a warm spice to the dish.
- 2 tbsp soy sauce Adds saltiness and umami.
- 1 tbsp sesame oil For a nutty aroma.
- 1 tbsp gochujang (Korean chili paste) Provides a signature spicy kick.
- Salt and pepper to taste
For the Noodles and Vegetables
- 1 cup noodles (e.g., ramen or udon) Any favorite noodles can be used.
- 1 cup mixed vegetables (e.g., carrots, bell peppers, and broccoli) Customize with preferred vegetables.
- Green onions, chopped (for garnish) Adds freshness to the dish.
Instructions
Preparation
- Cut the beef into thin strips.
Slow Cooking
- In your slow cooker, combine the beef with beef broth, minced garlic, grated ginger, soy sauce, and sesame oil.
- Stir in the gochujang and season with salt and pepper. Mix well.
- Cover and set the slow cooker to low for 6 to 8 hours.
Cooking Noodles and Vegetables
- About 30 minutes before serving, add noodles and mixed vegetables to the slow cooker.
- Close the lid and cook for an additional 30 minutes.
Serving
- Serve hot, garnished with chopped green onions.
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Notes
For best results, adhere to the cooking times; quick cooking can yield tougher meat. Store leftovers properly for maximum freshness.