• Prep the beef. If using a large piece of bone-in chuck, cut the bone away and set aside. Cut the beef into 2" cubes and season with salt and pepper.
• Sear the beef. Heat the oil in a dutch oven over medium-high heat. Add the beef to the pot in a single layer (you may need to do this in batches). Sear until browned on all sides, then remove from the pot using a slotted spoon and transfer to a plate.
• Saute the aromatics. Add the diced onion, garlic, and ginger to the pot and cook for 3-4 minutes, stirring occasionally, until browned and fragrant. Add the gochujang paste and cook for another 2-3 minutes.
• Add the beef and broth. Add the beef broth to the pot and stir well to combine. Bring to a gentle simmer and add the seared beef and beef bones. Cover, reduce the heat to medium-low, and simmer for 2 hours or so, until the beef is tender.
• Season and finish. Remove the beef bones from the soup and discard. Gently shred the beef, add the rice wine vinegar, fish sauce, and sesame oil to the soup. Season to taste with salt and pepper. You can simmer the noodles directly in the soup, or cook separately. Ladle the soup and noodles into bowls and top with chopped kimchi, soft boiled eggs, and green onions.

Slow Cooker Instructions

• To make in a slow cooker: Use another pan or pot to sear the beef before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Once the chuck is seared, add it to the slow cooker with the onions, garlic, ginger, gochujang, beef bones, and broth. Cook on low for 6 hours or high for 3-4, until the beef is very tender. You'll have to transfer to a pot before cooking the noodles, or cook the noodles separately.

Instant Pot Instructions

• To make in an Instant Pot: Follow the recipe as written, using the saute function on your instant pot. Let the pan get nice and hot before searing the beef using the ‘high’ setting for saute. Add the broth mixture, veggies, and herbs to the pot. Set the Instant Pot to ‘pressure cook’ for 50 minutes, with natural release. Remove the lid, then set the function to saute. Remove the bones and add the noodles and cook according to package instructions.

Storage Instructions

• To store leftovers: Leftovers will keep in the fridge for 3-4 days in an airtight container, but keep in mind that as time goes on, the noodles will soak up the broth and get puffy. If you anticipate a lot of leftovers, cook the noodles separately, and store them separately. When you’re warming up individual portions of the soup, add some noodles before serving. Ideally, reheat on the stove over a low heat. You could microwave it as well in small increments.