Description
A comforting and easy slow cooker Korean beef noodle dish with tender beef, rich broth, and flavorful noodles. Perfect for hands-off cooking and satisfying weeknight dinners.
Ingredients
- 2 pounds beef chuck roast, cut into chunks
- 4 cups beef broth (low-sodium recommended)
- 1/2 cup soy sauce (regular or tamari for gluten-free)
- 1/4 cup brown sugar (dark brown sugar optional)
- 6 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar (or apple cider vinegar as substitute)
- 1/2 teaspoon red pepper flakes (optional)
- 2 medium carrots, peeled and sliced
- 3 green onions, sliced
- 8 ounces rice noodles (thin vermicelli or flat rice noodles)
- Optional garnish: toasted sesame seeds and fresh cilantro
Instructions
- Cut the beef chuck roast into roughly 2-inch chunks. Mince the garlic and grate the ginger.
- In a large bowl or measuring cup, whisk together beef broth, soy sauce, brown sugar, sesame oil, rice vinegar, red pepper flakes, garlic, and ginger.
- Place beef chunks and sliced carrots at the bottom of the slow cooker. Pour the sauce mixture over the top and stir gently to coat.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender.
- About 10 minutes before serving, bring a large pot of water to boil. Cook rice noodles according to package instructions (4-6 minutes), then drain and rinse under cold water.
- Remove beef from slow cooker and shred with two forks. Return shredded beef to slow cooker and stir to combine with sauce and carrots. If sauce is too thin, cook uncovered on high for 15-20 minutes to reduce.
- Divide cooked rice noodles into bowls. Ladle beef and sauce over noodles. Sprinkle with sliced green onions, toasted sesame seeds, and fresh cilantro if desired. Serve immediately.
Notes
[‘Use low sodium soy sauce and broth to control saltiness.’, ‘Save some cooking liquid to toss with noodles if they seem dry.’, ‘Shred beef carefully; cook longer if still tough.’, ‘Make sauce and beef a day ahead for convenience.’, ‘Do not overcook rice noodles; rinse with cold water immediately after cooking.’, ‘Add extra vegetables like bok choy or spinach in last 15 minutes for more nutrients.’, ‘Optional: drizzle Thai sweet chili sauce on top for extra sweet-spicy flavor.’]
- Prep Time: 10 minutes
- Cook Time: 7-8 hours (low) or 4-5 hours (high)
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 400
- Sugar: 8
- Sodium: 800
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 3
- Protein: 30
Keywords: Korean beef noodles, slow cooker recipe, comfort food, easy dinner, beef chuck roast, rice noodles, Korean flavors