Korean beef udon noodles combines tender, slow-cooked beef cheek shredded into a savory spicy-sweet gochujang sauce and tossed with chewy udon noodles in a single pot. It's a set-it-and-forget-it dinner that delivers deep umami flavor with minimal hands-on time.
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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.
Store cooked beef and sauce together in an airtight container up to 3 days; reheat gently on stovetop with a splash of water and toss with freshly cooked noodles.
large pot or Dutch oven with lid · tongs or slotted spoon
Yes. Beef short ribs, chuck roast, or brisket work well; adjust cooking time based on thickness and tenderness (short ribs 90 min, chuck/brisket 2–2.5 hours).
The beef should shred easily with a fork and be completely tender. If it still resists, continue simmering for another 15–20 minutes.
Yes. Cook the beef and sauce up to 2 days ahead, refrigerate separately, then reheat and toss with fresh cooked udon noodles before serving.
Mix 1 tbsp sriracha or hot sauce with 1 tbsp miso paste and a pinch of sugar as a substitute, though flavor will differ slightly.
Yes, but cook dried udon separately according to package directions and add at the end to prevent overcooking.
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