Ingredients
Scale
- 3 lbs Beef chuck roast, trimmed and cut into 2-inch chunks
- 1/2 cup Low-sodium soy sauce
- 1 cup Beef broth
- 1/4 cup Packed light brown sugar
- 1 tablespoon Minced fresh ginger
- 4 cloves Garlic, minced
- 1 tablespoon Gochujang (Korean chili paste)
- 12 oz Wide egg noodles
Instructions
- Step 1: Combine the soy sauce, beef broth, brown sugar, minced ginger, minced garlic, and Gochujang in the bottom of the slow cooker insert. Whisk the mixture until the sugar is dissolved and the sauce is thoroughly combined.
- Step 2: Place the cut beef chunks into the sauce mixture. Turn the beef gently to coat all sides. Cover the slow cooker and cook on the LOW setting for 7 to 8 hours, or on the HIGH setting for 3.5 to 4 hours, until the beef is fork-tender.
- Step 3: Remove the beef from the slow cooker and transfer it to a cutting board. Using two forks, shred the beef, discarding any large pieces of fat. Return the shredded beef to the slow cooker and stir to mix it thoroughly with the cooking liquid.
- Step 4: Increase the slow cooker heat to HIGH (if not already there). Add the wide egg noodles directly into the slow cooker liquid. Cover and cook for an additional 15 to 25 minutes, or until the noodles are tender and have absorbed some of the sauce.
- Step 5: Taste the noodles and sauce, adjusting with a pinch of salt if necessary. Serve the Korean Beef Noodles immediately in deep bowls, garnished with chopped scallions or toasted sesame seeds, if desired.
Notes
- If you anticipate leftovers, cook the wide egg noodles separately and store them apart from the shredded beef and sauce mixture to prevent them from becoming too soft in the refrigerator.
- When reheating the beef and noodle leftovers, stir in a spoonful of reserved beef broth or water to restore moisture and prevent the starches from clumping.
- To cut through the rich, savory sauce, serve the noodles with a side of quick-pickled cucumbers or a kimchi garnish for a refreshing, acidic counterpoint.
- For a deeper, more aromatic base, briefly sauté the minced ginger and garlic in a little oil before adding them to the slow cooker sauce in Step 1.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American