Step 1: Prepare Meat - Season the chuck roast generously with kosher salt, allowing it to rest at room temperature for about 10 minutes. Cut the roast into 3-inch pieces.

Step 2: Brown Meat - In a large Dutch oven, heat vegetable oil over medium-high heat. Add the chuck roast pieces, searing each side for 3–4 minutes until browned.

Step 3: Sauté Aromatics - Remove the meat, add onion, ginger, and garlic to the pot, sauté for about 5 minutes until the onion is translucent.

Step 4: Create Sauce - Stir in gochujang paste, brown sugar, and soy sauce, cooking for 2 minutes to meld flavors.

Step 5: Add Stock - Pour in beef stock, stirring well, bring to a simmer for about 3 minutes until the sauce thickens.

Step 6: Cook - Return the roast to the pot, cover, and bake in a preheated oven at 350°F (175°C) for around 2 hours.

Step 7: Serve - Let the pot roast rest for about 10 minutes before serving, garnished with cilantro and kimchi.