This one-pot Korean beef noodle dish features incredibly tender, slow-cooked beef cheek shredded into a savory, spicy-sweet sauce and tossed with udon noodles. It's an easy, set-it-and-forget-it meal perfect for a comforting dinner.
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In the basin of a slow cooker, combine the diced onion, minced ginger, gochujang, soy sauce, brown sugar, ketchup, and sesame oil.
Add the beef cheek to the slow cooker, pressing it down into the sauce mixture.
Cover the slow cooker and cook on the low setting for 8 hours.
Once cooked, carefully remove the beef cheek from the slow cooker.
Using your hands or two forks, shred the tender beef cheek.
Return the shredded beef to the sauce in the slow cooker.
Add the pre-cooked udon noodles to the pot with the beef and sauce.
Cover and let it cook for another 10 minutes to heat the noodles through.
Uncover and stir everything together until the noodles are well-coated in the sauce.
Garnish with chopped fresh cilantro and black sesame seeds.
Give it a final toss and serve immediately.
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