Description
A delicious and comforting slow cooker recipe featuring tender ox cheek and savory udon noodles.
Ingredients
Scale
- 1 medium Diced Onion
- 2 tablespoons Gochujang
- 1/2 cup Dark Soy Sauce
- 2 tablespoons Rice Vinegar
- 2 tablespoons Brown Sugar
- 2 tablespoons Garlic-Ginger Paste
- 2 tablespoons Tomato Paste
- 2 cups Beef Stock
- 2 pounds Ox Cheek
- 12 ounces Udon Noodles
- 1/4 cup Chopped Coriander
- 2 tablespoons Black Sesame Seeds
Instructions
- In your slow cooker, combine the diced onion, gochujang, dark soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir well until everything is nicely blended.
- Place the ox cheek on top of the sauce mixture, ensuring it is well-covered for maximum flavor infusion.
- Cover the slow cooker and set it to low for 8 hours to allow flavors to meld beautifully.
- Carefully remove the beef from the slow cooker and shred it into bite-sized pieces. Return meat to the sauce.
- Stir in the udon noodles and chopped coriander. Cook on high for an additional 25 minutes.
- Season with salt and pepper to taste. Garnish with black sesame seeds before serving.
Notes
- For optimal flavor, use yellow or white onions.
- Gochujang can be adjusted based on spice preference.
- Coconut sugar or honey can be used in place of brown sugar.
- For a non-meat version, substitute ox cheek with chuck roast or vegetable stock.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg