Description
Korean Beef Noodles – Savory, cozy slow-cooker comfort with tender beef simmered in a fragrant garlic-soy broth.
Ingredients
Scale
- 1½ lb beef chuck or flank steak, thinly sliced
- 6 cups beef broth
- ⅓ cup soy sauce or coconut aminos
- 2 tbsp brown sugar or honey
- 1 tbsp sesame oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, sliced
- 1 cup carrots, julienned
- 1 cup mushrooms, sliced
- 8 oz egg-free noodles or rice noodles
- 1 tbsp cornstarch
- 2 tbsp water
- Optional: sliced green onions or sesame seeds for garnish
Instructions
- Place sliced beef in the bottom of the slow cooker.
- Add beef broth, soy sauce, brown sugar, sesame oil, garlic, ginger, and onion.
- Cover and cook on low for 5–6 hours or high for 3–4 hours, until beef is tender.
- In the last 30 minutes, add carrots and mushrooms.
- Cook noodles separately according to package instructions; drain.
- Mix cornstarch with water and stir into the slow cooker to slightly thicken the broth.
- Add cooked noodles to the slow cooker and toss gently to combine.
- Serve warm, garnished if desired.
Notes
- To keep the dish gluten-free, use coconut aminos instead of soy sauce.
- If you prefer a thicker sauce, stir in the cornstarch slurry and simmer until slightly thickened.
- Garnish with sliced green onions or sesame seeds as desired.
- Prep Time: 15 minutes
- Cook Time: 5–6 hours on low (3–4 hours on high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
Keywords: Korean Beef Noodles, slow cooker beef noodles, Korean-inspired comfort food, weeknight dinner, beef noodle soup