Ingredients
Scale
- 1 large onion, finely diced
- 2 tablespoons gochujang
- 2 tablespoons dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon packed light brown sugar
- 1 tablespoon garlic ginger paste
- 1 tablespoon tomato paste
- 3 1/2 ounces low-sodium beef stock
- 14 ounces ox cheek (or substitute)
- 4 pouches ready-to-use udon noodles
- Fresh coriander and black sesame seeds for garnish
Instructions
- In your slow cooker, mix diced onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic ginger paste, tomato paste, and beef stock.
- Place the ox cheek on top of the sauce mixture and cover. Cook on low for 8 hours until tender.
- Shred the beef into bite-sized pieces and return it to the slow cooker.
- Add udon noodles and chopped coriander; cook on high for an additional 25 minutes.
- Season with salt and pepper to taste before serving and garnish with black sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 462
- Sugar: 9g
- Sodium: 745mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 82mg