1. Cut beef into larger chunks and then place in a large pot with enough cold water to cover. Throw in one spring onion and several ginger slices, bring to a boil, and then pick out the beef chunks, avoiding getting the scum on the meat. Discard the contents of the pot.
2. Heat up around two tablespoons of oil in a deep stewing pot and fry the gochujang and doenjang for half a minute over a low fire. Place the garlic, additional ginger, leek, and red onion in and fry until aromatic.
3. Return cooked beef and stir for several minutes until the beef is slightly browned. Add the tomato wedges, bay leaves, star anise, cinnamon, clove, nutmeg, cardamom, beef stock, soy sauce, and enough water to cover all the content. Bring to a boil, then lower the flame, cover and simmer for about one hour.
4. Pick out the beef and strain the liquid to remove cooked vegetables and spices. Add salt to taste and simmer for another 15–20 minutes.
5. Meanwhile, cook noodles according to package instructions. You can either serve wide noodles or thin noodles.
6. Transfer noodles to serving bowl, pour in soup base, and top with beef. Garnish with chopped green onion and decorate with cilantro.