Slow Cooker Taiwanese Beef Noodle Soup

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1. 1Step 1: Boil enough water to cover all of your cubed beef. Once boiling, add beef and boil for 1 minute. Drain and rinse with cool water.
2. 2Step 2: Preheat your crockpot to 8 or 10 hours. Quarter your onion, 3 scallions, and tomato. Crush your ginger and garlic.
3. 3Step 3: Prepare your spice satchel. In a square of cheese cloth, add nine spices + secure with twine.
4. 4Step 4: In a skillet over medium heat, add your oil, ginger, garlic, scallions, and onion. Allow to caramelize on all sides before transferring to your crock pot and returning the skillet to medium heat. Add your tomato and dried chiles, toasting briefly before transferring to crock pot.
5. 5Step 5: Add meat, tomato paste, spicy paste, soy sauce, and mirin to crock pot and mix well.
6. 6Step 6: Top with spice satchel and water. Secure lid and allow to cook for the scheduled duration.
7. 7Step 7: Once time is up, bring a pot of water to boil. Add your noodles per package instructions and add your bokchoy to the same pot during the final two minutes of cooking. Drain all and prepare to serve.
8. 8Step 8: Slice remaining scallions, chop cilantro, and kimchi if desired.
9. 9Step 9: To serve, fill each dish with some noodles, bokchoy, beef, and soup broth. Top with kimchi, scallions, and cilantro. Finish with extra gochugaru flakes, if desired. Enjoy!