Ingredients

• 1 onion diced
• 1 tbsp. garlic ginger paste
• 1 tbsp. tomato puree
• 2 tbsp. dark soy sauce
• 2 tbsp. rice vinegar
• 1 tbsp. soft brown sugar
• 2 tbsp. Gochujang
• 100ml Beef stock
• 1 ox cheek approx. 400g
• 4 pouches ready to wok udon noodles
• Handful Fresh coriander chopped
• 1 tbsp. black sesame seeds

Method

1: Transfer all of the ingredients into your slow cooker pot, stir well then place the ox cheek on top, glaze with the sauce then cover with the lid and cook on low for 8 hours. Shred the beef then before serving with some udon noodles, sprinkle over the sesame seeds and fresh coriander.