Ingredients

Method

In a large pot place the beef shank, half the spring onions, 6 ginger slices, half the star anise, and cover with the water. Bring to the boil on a high heat, cover and cook for 5 minutes.

Take the meat out of the water and discard the water. Rinse the meat and cut into thick slices.

Add the vegetable oil to a large pan or wok and heat on a medium heat. Add the remaining 3 spring onions, the 4 ginger slices, garlic, slit the red chillies lengthways and add to the pan or wok, the sliced onion, 3 star anise, the piece of rock sugar and the gochujang. Cook for 3-5 minutes then add the beef, dark soy, wine, light soy and tomatoes and stir fry for 10 minutes.

Clean the original large pot and place back on the heat filled with 1 1/2 - 2 litres water. Place on a medium to high heat and add the beef, veg and cooking juices. The meat should be just covered. Add the bay leaves, salt and pepper, reduce the heat to a low simmer, place a lid on top and cook for 2 - 2.15 or until the meat is tender.

Cook the noodles in a large pot of water to the packet instructions and once cooked remove them from the pot and place in serving bowls. Add the bok choi to the same pot and cook for for 2-3 minutes and remove from the boiling water and drain.

From the main soup remove the bay leaves and star anise. Place the meat and vegetables over the noodles, add the bok choi and cover with the broth. Garnish with the sliced spring onions and chopped coriander. Finely slice the red chilli, sprinkle over the top and serve