Cut the beef chuck into uniform chunks, season with black pepper.

In a bowl, mix beef broth, soy sauce, brown sugar, minced ginger, minced garlic, sesame oil, and gochujang until dissolved.

Layer seasoned beef in the slow cooker and pour the sauce over it.

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is fork-tender.

Cook noodles in boiling water until al dente, then drain and set aside.

Once beef is tender, gently stir in cooked noodles into the slow cooker.

Serve in bowls garnished with green onions, sesame seeds, and fresh cilantro.