Start by soaking the beef shank in cold water for at least 2 hours. This helps draw out any blood and unwanted flavors, giving you a cleaner, better-tasting broth.

Place the beef shank in a Dutch oven or large pot and add about 5 cups of water, enough to submerge the meat. Bring it to a boil, then skim off any foam or impurities that rise to the surface. This step helps keep the broth clear and clean.

In a small dry pan, lightly toast all the spices until fragrant. Add them to the pot with the beef. Then add the ginger and onion. Stir in soy sauce, dark soy sauce, sweet soybean paste, and fermented red bean curd. Give the liquid a quick taste and adjust with salt if needed.

Once the liquid comes back to a boil, reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours. The beef is done when a chopstick can poke through the thickest part with a bit of resistance. Don’t overcook! The goal is tender, not falling apart, so it slices cleanly later.

When the beef is fully cooked, turn off the heat and let it cool in the braising liquid. You can enjoy it right away, but for the best flavor, cover and refrigerate it overnight. This allows the meat to soak up all the delicious aromatics. You can also drop a few boiled eggs into the braising liquid to make flavorful marinated eggs for the noodles. (*Note 1)

Boil your favorite wheat noodles (I like thicker ones for this dish). In the last minute of cooking, toss in bok choy and thinly sliced daikon radish. Drain and place everything into a serving bowl. Thinly slice the chilled beef shank against the grain and lay it over the noodles (*Note 2). Add one marinated egg. Ladle in 1–2 ladles of the warmed up braising broth, and 1-2 ladles of the noodle cooking water to balance the flavor. Top with chopped cilantro, green onion, and a spoonful of chili oil if you like a bit of heat.