1. In a large pot or Dutch oven, heat the sesame oil over medium-high heat. Add the beef chuck pieces and brown them on all sides, creating a delicious caramelized crust that will add depth to the final dish.

2. Once the beef is browned, stir in the minced ginger and garlic. Cook for 1-2 minutes, allowing the fragrant aromatics to bloom and infuse the beef with their captivating aroma.

3. Now it’s time to create the foundation of the dish – the flavorful broth. Pour in the beef broth, water, soy sauce, brown sugar, black pepper, and gochujang. Stir the mixture well to combine all the flavors.

4. Bring the broth to a boil, then reduce the heat and let the beef simmer, covered, for 1.5 to 2 hours. This long, slow cooking process will tenderize the beef, allowing the flavors to meld and develop into a rich, comforting broth.

5. While the beef is simmering, prepare the noodles according to the package instructions. Whether you opt for classic udon, slurpy ramen, or a gluten-free alternative, cook the noodles until they’re al dente, then drain and set them aside.

6. Once the beef is fall-apart tender, use a slotted spoon to remove the beef chunks from the broth and set them aside. Taste the broth and adjust the seasoning if needed. To serve, place the cooked noodles in bowls, top with the tender beef pieces, and ladle the flavorful broth over the top. Garnish with sliced green onions, a sprinkle of sesame seeds, and fresh cilantro for a visually stunning and delicious presentation.