Sweet and Spicy Korean Beef Noodles

Name: Sweet and Spicy Korean Beef Noodles (Slow Cooker)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 7 servings
Cuisine: Korean
Ingredients: 2 lbs 96% lean ground beef; 3 tbsp gochujang; 3 tbsp soy sauce; 2 tbsp sugar-free ketchup; 1 tbsp minced garlic; 1 tbsp rice wine vinegar; salt, to taste; black pepper, to taste; 2 green onions, whites only, sliced; 60g light mayonnaise; 40g gochujang; 20g sriracha; 10g yuzu ponzu; 10g sesame oil; 425g noodles (e.g. Korean flat noodles); 5 sauce packets (from noodle packages); 1 cup water; 60g honey; 1 tbsp sesame oil; 1 pinch salt; 2 green onions, greens for garnish; 1 tsp sesame seeds, for garnish

Sweet and spicy Korean beef noodles made effortlessly in a slow cooker with gochujang, soy sauce, and a creamy spicy mayo topping. This high-protein, low-calorie dish is designed for meal prep and delivers authentic Korean flavor without active cooking time.

⚡Slow Cooker

🌍Korean 🏷️Korean beef noodles 🏷️Slow cooker 🏷️Meal prep High protein

🏷️

🏷️Spicy noodles

🏷️Gochujang

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TikTok

Total

3h 10m

Servings

7

Difficulty

Easy

Est. Cost

$38–$63

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs 96% lean ground beef
3 tbsp gochujang
3 tbsp soy sauce
2 tbsp sugar-free ketchup
1 tbsp minced garlic
1 tbsp rice wine vinegar
salt, to taste
black pepper, to taste
2 green onions, whites only, sliced
60g light mayonnaise
40g gochujang
20g sriracha
10g yuzu ponzu
10g sesame oil
425g noodles (e.g. Korean flat noodles)
5 sauce packets (from noodle packages)
1 cup water
60g honey
1 tbsp sesame oil
1 pinch salt
2 green onions, greens for garnishoptional
1 tsp sesame seeds, for garnishoptional

22 Ingredients

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Instructions

1
In the pot of a slow cooker, combine the ground beef, 3 tbsp gochujang, soy sauce, sugar-free ketchup, minced garlic, rice wine vinegar, salt, pepper, and the sliced whites of the green onions.
2
Mix all the ingredients thoroughly to combine.
3
Cook on low heat for 3-4 hours.
4
While the beef is cooking, prepare the spicy mayo. In a small bowl, combine the light mayonnaise, 40g gochujang, sriracha, yuzu ponzu, and 10g sesame oil.
5
Mix the sauce until it is smooth and creamy. Set aside.
6
Once the beef is cooked, cook your noodles according to the package directions.
7
Drain the noodles and add them to the slow cooker with the cooked beef.
8
Add the noodle sauce packets, 1 cup of water, honey, 1 tbsp sesame oil, and a pinch of salt to the pot.
9
Stir everything together until the noodles and beef are fully coated in the sauce.
10
Cover the pot and let it sit for 10-15 minutes to allow the flavors to meld together.
11
Serve the noodles hot, garnished with the sliced green onion greens, sesame seeds, and a drizzle of the spicy mayo.

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Tips & Notes

Pro tips

Use 96% lean ground beef or leaner to keep calories low without sacrificing flavor; drain any excess fat after slow cooking if needed.
Don't oversalt the beef mixture; soy sauce is already salty, so taste before adding extra salt and adjust at the end.
Mix the spicy mayo fresh or just before serving to prevent it from breaking; a pinch of salt in the mayo helps emulsify it.
If the beef mixture is too thin after slow cooking, uncover and simmer on high for 15–20 minutes to reduce liquid and concentrate flavor.

Substitutions

Gochujang → Sriracha or red pepper flakes (use 2–3 tbsp sriracha or 1–2 tsp flakes; flavor will be spicier and less fermented-umami)
Sugar-free ketchup → Regular ketchup or omit (omitting adds tanginess; regular ketchup adds sweetness and calories)
Rice wine vinegar → Apple cider vinegar or white vinegar (note: apple cider is slightly sweeter; white vinegar is more sharp)
Light mayonnaise → Full-fat mayo or Greek yogurt (Greek yogurt reduces calories and fat; use 1:1 ratio)

Storage & make-ahead

Store the cooked beef mixture in an airtight container for up to 4 days in the fridge or freeze for up to 1 month. Reheat gently on the stovetop or microwave and serve over freshly cooked noodles for best texture.

Equipment

slow cooker · large pot (if making stovetop version)

Common Questions

Can I make this on the stovetop instead of a slow cooker?

Yes. Brown the ground beef in a large pot, drain excess fat, add gochujang, soy sauce, ketchup, garlic, and vinegar, then simmer on medium-low for 20–30 minutes until flavors meld. Stir occasionally.

What noodle type works best with this recipe?

Rice noodles, ramen, or udon noodles work well. Choose based on your calorie and carb targets; rice noodles are lighter, while ramen absorbs the sauce more fully.

Can I reduce the gochujang for less heat?

Yes. Start with 2 tbsp gochujang and adjust up to 3 tbsp to taste. The spicy mayo can also be adjusted separately to control final heat level.

How long does this keep in the fridge?

Store the beef mixture in an airtight container for up to 4 days. Prepare the spicy mayo fresh or store separately for 2–3 days. Reheat gently on the stovetop or microwave before serving over fresh noodles.

Is this recipe suitable for meal prep?

Yes. The beef mixture freezes well for up to 1 month. Thaw overnight and reheat. Cook noodles fresh for best texture, or store cooked noodles separately for up to 3 days and combine when ready to eat.