Drizzle olive oil or vegetable oil in the bottom of a large dutch oven. Sear brisket pieces on each side, browning the outside but leaving the inside uncooked (it will cook later).

Once the meat is all seared, remove to a plate and set aside. Next, add shallot, ginger and red pepper flakes and saute until shallot is lightly caramelized. Then add garlic, star anise and cloves and saute for another minute just to caramelize garlic.

De-glaze the pot with a bit of your stock and use a wooden spoon to scrape off all the bits of meat in the pan. Then add chu hou paste, stock, water, dark soy sauce and brown sugar. Mix everything together.

Add the meat back into the pot with bay leaf and stir everything to combine. Bring the stew to a boil and then cover and bring it down to a simmer and cook for 2 hours.

After 2 hours, add the daikon and continue to cook for another hour or until the meat and daikon are tender.

Once down, allow the stew to sit on low or off flame. Then boil ramen noodles for 3-4 minutes until cooked. Drain and toss with sesame oil so they don't stick.

Serve stew on top of ramen noodles and garnish with fresh scallions.