Preheat the oven to 275 degrees F.
Pat dry the short ribs and season with salt and pepper on all sides.
Next, add 1 tablespoon of oil to a dutch oven or soup pot. Sear the short ribs on all sides. Set them aside.
Add the leeks, onion, daikon, and garlic to the pot. Cook until soft (~5 minutes).
Add the gochujang, soy sauce, mirin, sugar, salt, and red wine. Mix and simmer until the alcohol has burned off. You can check if the alcohol’s burned off by smelling it. If there is no alcohol smell, you’re good.
Add beef stock and bay leaves and bring to a boil. Nestle in the short ribs from step 3. Make sure the short ribs are fully submerged in the liquid.
Bake in the oven for 3 - 3.5 hours until the meat is tender and falls off the bone.
Garnish with cilantro and serve.