Cooking Method

• Preheat the oven to 350°F with a rack in the lower third of the oven.
• Pat the beef dry and season all over with the salt. Heat the oil in a large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the beef and cook until browned all over, about 10 minutes. Transfer to a plate.
• Reduce the heat to medium, add the onions to the Dutch oven and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute more. If the aromatics begin to brown too quickly, add ¼ cup of the beef stock and scrape up the browned bits. Stir in the gochujang paste, brown sugar and soy sauce until combined.
• Return the meat to the Dutch oven along with any collected juices. Add the remaining beef stock and bring to a simmer. Cook until the liquid is slightly reduced, about 5 minutes. Cover the pot and transfer it to the oven. Cook for 2 hours, or until the meat is very tender and shreds easily with a fork.
• Serve the pot roast family-style with rice, cilantro, and kimchi alongside.