Heat 1 1/2 tablespoons olive oil in a skillet over medium heat.

Add dates and sauté until opaque on each side and the skin starts to curl.

Turn off the heat and add chile flakes, cumin, cardamom pods, and a pinch of salt.

Fold the mixture together in the pan.

Remove pan from heat and let mixture cool completely.

Mash garlic, cilantro roots/stems, and a pinch of salt into a paste using a mortar and pestle.

Add the paste to a medium bowl.

Add tamari, gochujang, rice vinegar, lemon juice, and sesame oil to the bowl and stir.

Slice the cooled dates in half lengthwise and then crosswise into thirds.

Add dates to bowl, scraping with a spatula to get all the oil and spices from the skillet.

Add cubed beef and incorporate ingredients together to coat the meat.

Cover bowl with saran wrap and refrigerate for 8 hours or overnight.

Preheat oven to 325°F (163°C).

Heat 1 tablespoon olive oil in a Dutch oven or heavy pot over medium heat.

Cook the beef cubes in batches, leaving dates in the bowl, do not overcrowd.

Cook, turning the beef to brown on all sides, about 4 minutes per batch.

Remove beef to a plate when browned.

Add a splash of wine to deglaze, scraping the bottom to loosen any browned bits.

Add onions to pot with a pinch of salt and cook, stirring, until softened, about 4 minutes.

Add browned meat, remaining marinade (including dates), and wine to the pot.

Liquid should just cover meat and onions. Bring to a simmer.

Cover and place pot in oven. Braise for 2 hours, checking at 1 hour and 1 1/2 hour marks to ensure enough liquid. Add water as needed to keep meat covered.

Remove pot from oven and uncover to let stew cool before refrigerating in pot overnight.

Remove congealed fat layer from the surface of the stew as desired.

Heat stew over medium-low heat.

Add potatoes and turnips/radishes.

Cover and bring to a simmer. Slowly bubble for another 45 minutes, until potatoes and turnips/radishes are tender.

Serve stew in bowls with or without rice.

Top with sliced scallions and lemon zest.