Description
A rich, spicy-sweet braise of beef simmered all day in a gochujang-forward sauce, then tossed with thick udon noodles and bright coriander for a cozy, restaurant-style noodle bowl at home.
Ingredients
Scale
- 1 large onion, finely chopped
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 1 tbsp packed light brown sugar
- 1 tbsp garlic-ginger paste (or equal parts minced garlic + grated ginger)
- 1 tbsp tomato paste
- 3.5 oz low-sodium beef stock
- 14 oz ox cheek (or substitute: oxtail, short ribs, or chuck roast)
- 4 pouches ready-to-use udon noodles (heat-and-serve style)
- 1–2 tbsp chopped fresh coriander (cilantro)
- 1 tbsp black sesame seeds, for finishing
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Build the sauce: In the basin of your slow cooker, whisk together the chopped onion, gochujang, dark soy, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock until the mixture is uniform.
- Add the meat: Nestle the ox cheek into the sauce, turning it so the meat is well coated. Cover and cook on low for about 8 hours, or until the beef easily pulls apart.
- Shred the beef: Lift the meat out, shred it with two forks (it should fall apart), then stir the shredded beef back into the braising liquid so it soaks up the flavor.
- Finish with noodles and herbs: Add the udon and the chopped coriander to the cooker. Increase the temperature to high and cook for another 20–30 minutes, until the noodles are warmed through and have taken on some of the sauce.
- Season and plate: Taste and adjust with salt and pepper. Serve bowls topped with a sprinkle of black sesame seeds and extra coriander if you like.
Notes
- Gluten-free swaps & tips
- Use tamari or a certified gluten-free soy sauce in place of dark soy.
- Swap udon for gluten-free rice noodles, sweet potato noodles, or glass noodles.
- Check your gochujang label — some brands contain wheat; choose a gluten-free variety if needed.
- Storage & reheating tip
- Chill leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of stock to loosen the sauce; add fresh noodles at serving time if you want to avoid sogginess.