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, about 5-7 minutes.

2. Once the beef is browned, stir in the minced ginger and garlic. Cook for an additional 1-2 minutes.

3. Pour in the beef broth, water, soy sauce, brown sugar, black pepper, and gochujang. Stir the mixture well to ensure all the ingredients are evenly combined.

4. Bring the pot to a boil, then reduce the heat and let the mixture simmer, covered, for 1.5 to 2 hours.

5. While the beef is simmering, prepare the noodles according to the package instructions. Drain the noodles and set them aside.

6. Using a slotted spoon, remove the beef chunks from the broth and set them aside. Give the broth a final stir, adjusting the seasoning if necessary. To serve, place the cooked noodles in bowls and top them with the tender beef chunks. Ladle the flavorful broth over the noodles and beef, then garnish with sliced green onions, sesame seeds, and fresh cilantro (if desired).