Preparation
In a slow cooker, combine the onion, gochujang, soy sauce, rice vinegar, brown sugar, garlic-ginger paste, tomato paste, and beef stock. Stir well to mix.
Place the ox cheek on top of the mixture and coat all sides. Cover with the lid and cook on low for 8 hours.
After 8 hours, shred the meat and return it to the slow cooker.
Add the udon noodles and coriander. Cook on high for an additional 25 minutes.
Season with salt and pepper to taste, garnish with black sesame seeds, serve, and enjoy!
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