Description
Korean Beef Noodles in a slow cooker offer a tantalizing blend of flavors, combining tender beef, chewy noodles, and vibrant vegetables in a savory sauce. This dish not only warms the soul but also fills your home with an irresistible aroma that brings everyone to the table. Perfect for busy weeknights or cozy weekends, it’s an easy one-pot meal that requires minimal effort while delivering maximum flavor. Serve hot and enjoy the delightful fusion of Korean-inspired comfort food.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 8 oz egg noodles
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups chopped carrots and bell peppers mix
- 2 cups low-sodium beef broth
- 1 tbsp sesame oil
Instructions
- Season the beef chunks with salt and pepper. Sear them in a skillet over medium-high heat until browned.
- In a slow cooker, combine seared beef, garlic, ginger, soy sauce, brown sugar, sesame oil, and beef broth. Stir to coat.
- Layer chopped vegetables on top and cover the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef is tender.
- About 30 minutes before serving, cook egg noodles according to package instructions and drain.
- Shred the beef in the slow cooker with two forks and gently fold in cooked noodles before serving.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: - For added nutrition, include broccoli or snap peas with your vegetables. - Adjust garlic and ginger based on your spice preference. - Leftovers can be refrigerated for up to three days or frozen for three months.