Chef Sarah Kim - Fusion Cuisine Expert
👨‍🍳 Slow Cooker Queen

Recipe by Mitchell

🎓 Busy Mom ⏰ Meal Prep Pro 🍽️ Flavor Balancer

❤️ My Recipe Story

"I created this recipe on a rainy Tuesday when I needed something comforting but hands-off. I love the flavors of Korean bulgogi—soy, sugar, sesame—but I wanted it in a hearty noodle dish. Throwing it all in the crockpot and coming home to these amazing smells was a game changer for our weeknight rotation."

Sarah loves creating approachable Asian-fusion recipes that fit into a busy family schedule without sacrificing bold flavors.

View All Mitchell's Recipes →
A close-up bowl of wide noodles and shredded beef in a dark sticky sauce with green onions

Choosing the Right Beef

For slow cooking, you want a cut of beef with plenty of connective tissue and marbling. A **chuck roast** is the absolute best choice here. As it cooks slowly, the fat renders down and the meat becomes incredibly tender and flavorful.

Avoid lean cuts like sirloin or round steak for this recipe. They tend to dry out in the slow cooker and won't give you that melt-in-your-mouth shredded texture we're looking for.

💡 Professional Tip

If you have time, sear the beef chunks in a hot skillet with a little oil before adding them to the slow cooker. This caramelizes the meat and adds an extra depth of savory flavor to the final dish.

Frequently Asked Questions

It has a mild kick from the red pepper flakes, but it's very customizable. If you're sensitive to spice, start with half the amount or omit it entirely. If you love heat, add Gochujang (Korean chili paste) for an authentic kick.

Yes! For a faster version, brown ground beef in a skillet, drain the fat, add the sauce ingredients, and simmer for 10 minutes. Then toss with cooked noodles. It won't have the same shredded texture but the flavor will be great.

Wide egg noodles, pappardelle, or fettuccine work best because they hold up well to the thick sauce. You could also use udon noodles for a chewier texture.

Absolutely. Sliced bell peppers, carrots, or broccoli florets can be added to the slow cooker during the last hour of cooking, or steamed separately and stirred in at the end.

Yes. Cook the beef and sauce mixture on High Pressure for 35 minutes, followed by a natural release. Remove beef, switch to Sauté mode to thicken sauce with cornstarch, then stir beef and cooked noodles back in.

The sauce contains soy sauce, which usually has wheat. To make it gluten-free, substitute the soy sauce with Tamari or coconut aminos, and ensure your noodles are gluten-free (like rice noodles).

The sauce needs the cornstarch slurry and heat to thicken. Make sure you let it bubble on High setting for at least 15 minutes after adding the starch. Also, don't skip draining the noodles well.

Store in an airtight container in the fridge for up to 4 days. The noodles will soak up more sauce as they sit, so you might need to add a splash of water or broth when reheating.

Recipe Troubleshooting Guide

✅

Meat is tough

Problem: Beef isn't shredding easily

Solution: It simply hasn't cooked long enough. Slow cookers vary in temperature. Put the lid back on and cook for another hour. It *will* get tender eventually!

✅

Too Salty

Problem: Sauce is overpowering

Solution: Soy sauce brands vary in saltiness. Use low-sodium soy sauce to control this. If it's already too salty, add a splash of water or a little more brown sugar to balance it out.

✅

Mushy Noodles

Problem: Pasta is falling apart

Prevention: Never cook the pasta *in* the slow cooker for the full time. Always cook it separately on the stove and toss it in at the very end just to coat it.

✅

Bland Flavor

Problem: Missing that "Asian" taste

Recovery: Add more fresh ginger, garlic, or a drizzle of toasted sesame oil right before serving. Freshness is key.

✅

Burnt Sugar

Problem: Sauce tastes bitter/burnt

Prevention: This is rare in a slow cooker, but if your unit runs very hot, the sugar can scorch. Stir halfway through cooking if possible, or use a slow cooker liner.

✅

Flavor Balance

Too Sweet: Add rice vinegar or more soy sauce

Too Salty: Add a splash of water or unsalted broth

Bland: Add sriracha, chili garlic sauce, or more fresh scallions

Raw ingredients for Korean beef noodles including beef chuck, soy sauce, brown sugar, garlic, and noodles on a marble surface

Ingredient Notes

Fresh ginger and garlic are non-negotiable for the best flavor. Powdered versions just don't give the same punch. A microplane grater is the easiest way to prep them quickly.

Sesame oil is a finishing oil with a strong flavor. A little goes a long way, but it provides that signature nutty aroma essential to Korean-inspired dishes.

Essential Ingredient Notes

  • Beef Chuck Roast: Look for a roast with good marbling (white fat specs throughout the meat). This fat melts and keeps the meat juicy.
  • Brown Sugar: Dark brown sugar adds a deeper molasses flavor, but light brown sugar works too. It helps create the sticky glaze.
  • Pappardelle Noodles: These wide, flat egg noodles are perfect for catching heavy sauces. Wide egg noodles are a great grocery store alternative.
A fork lifting saucy noodles and beef from the bowl

Serving Suggestions

Since this is a rich, carb-heavy dish, I like to serve it with something crisp and fresh. A cucumber salad with vinegar dressing or some steamed bok choy on the side cuts through the richness beautifully.

Don't skimp on the garnishes! The sesame seeds add texture and the green onions add a fresh, sharp bite that brightens up the deep flavors of the slow-cooked sauce.

The Slurry

Slow cookers don't allow for evaporation, so sauces often end up thin. Using a cornstarch slurry (cornstarch mixed with cold water) added at the end on high heat is the standard way to turn a thin cooking liquid into a glossy, clingy glaze.

Slow Cooker Korean Beef Noodles

Prep 15 min
Cook 8 hrs
Serves 6 servings
Level Easy

📋 Ingredients

The Beef & Sauce

  • 2/3 cup soy sauce
    Low sodium preferred
  • 1/2 cup brown sugar
    Packed
  • 4 cloves garlic
    Minced
  • 1 tbsp fresh ginger
    Grated
  • 1 tbsp sesame oil
    For nutty flavor
  • 1 tsp red pepper flakes
    Optional heat

The Pasta & Garnish

  • 2-3 lbs beef chuck roast
    Cut into chunks
  • 1 cup beef broth
    For liquid base
  • 16 oz wide noodles
    Egg noodles or Pappardelle
  • 2 tbsp cornstarch
    For thickening
  • Green onions & sesame seeds
    Garnish

Instructions

  1. Prep Beef and Sauce

    Place beef chunks in slow cooker. In a bowl, whisk beef broth, soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Pour over beef.

  2. Slow Cook

    Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours until beef is tender and shreds easily.

  3. Shred and Thicken

    Remove beef and shred. Whisk cornstarch with 2 tbsp cold water to make a slurry. Stir slurry into the liquid in the slow cooker. Cover and cook on HIGH for 15-20 mins to thicken.

  4. Combine and Serve

    While sauce thickens, boil noodles separately; drain. Return beef to slow cooker, add noodles, and toss to coat. Garnish with green onions and sesame seeds.

Recipe Notes & Tips

Vegetable Add-ins

To make this a one-pot meal, add broccoli florets or sliced carrots to the slow cooker during the last 30 minutes of cooking.

Noodle Timing

Wait to cook the noodles until just before you are ready to serve. If they sit too long, they can become sticky and clump together.

Storage

If you plan on having leftovers, store the noodles and beef sauce in separate containers. This prevents the noodles from getting mushy in the fridge.