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1 pound beef chuck roast, cut into chunks
4 cups beef broth
2 cloves garlic, minced
1 medium onion, sliced thin
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon Gochujang (Korean chili paste)
1 teaspoon ginger, grated
2 cups mixed vegetables (carrots, bell peppers, spinach)
2 packages ramen noodles, seasoning packets discarded
Green onions and sesame seeds for garnish
Directions
1. Place the beef chunks into the slow cooker.
2. Add the minced garlic, sliced onion, beef broth, soy sauce, brown sugar, sesame oil, gochujang, and grated ginger to the cooker.
3. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender.
4. About 30 minutes before serving, add the mixed vegetables to the slow cooker.
5. In the last 10 minutes of cooking, add the ramen noodles to the slow cooker, making sure they are fully submerged in the broth.
6. Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.
Variations & Tips
For those who enjoy a bit more heat, additional gochujang or some sliced red chili peppers can be added. For a vegetarian version, replace the beef with tofu cubes and use vegetable broth instead of beef broth. Adding a soft-boiled egg on top of each serving can also provide an extra layer of richness and flavor.
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