Add the oil to a heavy bottomed pan and brown the beef on a medium heat in batches and then set aside.
Reduce the heat to low and cook the shallots for 5 minutes then add the garlic and ginger and cook for 2 minutes.
Add the gochujang and miso and cook for a minute and then add all the other ingredients.
Cover the pot with a lid and cook on a low heat for 1.5 hours then remove the lid and cook for a further 1.5 hours until the sauce has reduced down nicely and the meat is tender.