Boeuf coréen mijoté et nouilles

This comforting bowl of Slow Cooker Korean Beef Noodles brings together tender beef slowcooked to perfection with a blend of savory Korean flavors and chewy udon noodles. It’s an ideal dish for chilly evenings or when you want a meal full of flavor that practically makes itself while you go about your day.

I first made this dish for a family dinner when craving something new and exotic. Now it’s a requested meal whenever we want comfort food with a twist.

Ingredients

• Onion, finely diced: brings sweetness and depth as it slowly cooks choose firm onions without sprouting
• Gochujang Korean chili paste: essential for authentic flavor and mild heat look for brands in Asian sections or specialty stores
• Dark soy sauce: adds rich umami opt for naturally brewed versions if possible
• Rice vinegar: balances the richness with acidity check labels for pure rice vinegar without additives
• Light brown sugar, packed: enhances sweetness and caramel notes a quality sugar will melt evenly in sauce
• Garlicginger paste: blends aromatic sharpness and warmth fresh paste or freshly grated garlic and ginger works best
• Tomato paste: builds body and color in the sauce select a concentrated highquality paste
• Lowsodium beef stock: forms the cooking liquid homemade or good quality storebought enhances flavor
• Ox cheek: the star ingredient for meltinmouth texture substitute with oxtail short ribs or chuck roast if easier to find
• Readytouse udon noodles: convenient and provide chewiness look in refrigerated or frozen sections in French supermarkets
• Fresh coriander roughly chopped: herbaceous freshness to brighten the dish pick vibrant green leaves without wilting
• Black sesame seeds for garnish: adds nuttiness and a visual contrast toasted seeds have more flavor
• Kosher salt and freshly cracked black pepper to taste: essential seasoning for balance and depth

Instructions

Prepare the Slow Cooker Base:

Combine the finely diced onion gochujang dark soy sauce rice vinegar light brown sugar garlicginger paste tomato paste and lowsodium beef stock in the slow cooker pot. Stir until the mixture is well blended and smooth to create a flavorful braising liquid.

Add the Beef:

Place the ox cheek on top of the sauce mixture in the slow cooker. Make sure it is partly submerged but not completely covered to allow even cooking and flavor absorption.

Slow Cook the Beef:

Set the slow cooker to low heat and cook for eight hours. This long gentle cooking breaks down the tough collagen in the ox cheek resulting in extraordinarily tender forkpullapart meat with deep infused flavors.

Shred the Meat:

Carefully remove the beef from the slow cooker and shred it using two forks. Return the shredded meat to the slow cooker along with the cooking juices to keep it moist and flavorful.

Add Noodles and Herb:

Place the readytouse udon noodles and roughly chopped fresh coriander into the slow cooker. Turn the heat to high and cook uncovered for an additional 25 minutes so the noodles absorb the sauce and become tender yet chewy.

Season and Garnish:

Season the dish with kosher salt and freshly cracked black pepper according to taste. Sprinkle black sesame seeds on top just before serving for a nutty crunch and pretty finish. Serve immediately while hot.

My favorite ingredient is the gochujang which brings the perfect balance of sweet spicy and fermented complexity. I once made this on a cold winter evening and the aroma filled the house so invitingly that my friends arrived early just to taste it. It’s a real crowd pleaser with layers of flavor that deepen the longer it sits.

Storage tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or microwave adding a splash of water or stock to loosen the sauce. For longer storage freeze portions in freezersafe containers for up to two months. Thaw overnight before reheating to maintain the beef’s tender texture.

Ingredient substitutions

If ox cheek is unavailable opt for oxtail which also benefits from long slow cooking or choose short ribs or chuck roast for more accessible beef cuts. For gochujang blend miso paste with a touch of chili flakes to mimic the flavor if needed. Fresh coriander can be swapped with parsley if you prefer a milder herb flavour.

Serving suggestions

Serve this Korean beef noodles dish with steamed bok choy or snap peas to add a crisp freshness and vibrant color. A simple side of pickled radishes or kimchi complements the rich sauce beautifully. Finish with a fried egg on top for extra richness and texture contrast.

Serve immediately while hot for best texture and flavor. Leftovers reheat beautifully making this a practical weeknight favorite.

Common Recipe Questions

→ Quelle coupe de viande est idéale pour ce plat ?

Le joue de boeuf est recommandée pour sa texture fondante après une cuisson lente, mais on peut aussi utiliser la queue de boeuf, les côtes courtes ou le paleron.

→ Peut-on remplacer les nouilles udon ?

Oui, des nouilles épaisses type soba ou ramen peuvent convenir, mais les udon apportent une texture moelleuse caractéristique.

→ Comment relever la sauce pour plus de piquant ?

Augmentez la quantité de gochujang ou ajoutez un peu de piment frais selon votre goût.

→ Quelle est la durée de cuisson recommandée ?

La cuisson lente sur 8 heures à basse température assure que la viande devienne très tendre et pleine de saveurs.

→ Comment conserver les restes ?

Conservez au frais dans un récipient hermétique jusqu’à 3 jours, réchauffez doucement avant de servir.