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Slow Cooker Korean Beef Noodles

Tender strips of beef slow-cooked in a sweet and savory soy-ginger glaze, served over wide egg noodles for the ultimate comfort meal.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-Fusion, Korean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Beef & Sauce
  • 1.5 lbs flank steak or chuck roast sliced thinly against grain
  • 0.5 cup cornstarch
  • 2 tbsp olive oil for searing
  • 0.75 cup soy sauce low sodium preferred
  • 0.75 cup beef broth
  • 0.75 cup brown sugar packed
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes optional for heat
Serving
  • 16 oz wide egg noodles or pappardelle
  • 2 tbsp sesame seeds toasted
  • 0.25 cup green onions chopped
  • 2 tbsp fresh parsley chopped

Equipment

  • Slow Cooker / Crockpot
  • Large Pot (for noodles)
  • Skillet (optional)
  • Whisk

Method
 

  1. Slice the beef into thin strips. Place in a bowl and toss with cornstarch to coat evenly.
  2. Optional: Heat olive oil in a skillet over high heat. Sear beef strips quickly until browned but not cooked through. Transfer to slow cooker.
  3. In a medium bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, sesame oil, and red pepper flakes.
  4. Pour the sauce over the beef in the slow cooker. Stir to combine.
  5. Cover and cook on High for 2-3 hours or Low for 4-5 hours, until beef is tender.
  6. About 20 minutes before serving, cook the egg noodles in boiling salted water according to package directions. Drain.
  7. Add the cooked noodles directly to the slow cooker. Toss well to coat the noodles in the sauce.
  8. Serve hot, garnished with sesame seeds, green onions, and parsley.

Notes

To make it spicier, add 1 tbsp of Gochujang (Korean chili paste) to the sauce mixture.