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Preheat oven to 140 degrees
Next combine the flour, salt and pepper. Dust all sides of the short ribs and chuck steak.
In the pot that is oven safe, heat the oil on high heat, sear all sides of the meat until golden and caramelised.
Clean the bottom of the pot with some paper towel, if the oil & flour has burnt, to cook the next batch of meat. If it hasn't, keep the fonds oil & flavour & don't clean!
Then in the same pan goes the leek, celery, carrot, ginger, garlic and spring onion. Saute until soft.
During this time make the sauce, by mixing together the miso paste, soy sauce, brown sugar and gochujang.
Once combined, its pour into the pot and cooked for 1 minuted before adding back in the beef plus beef stock.
Cooked in the oven with the lid on for about 6 hours, turning the beef every so often until it's tender, soft and falling off the bone. Season to taste.
Serve with white rice, fresh cucumbers, sesame seeds and chives.