Begin by cutting the chuck roast into 3-inch pieces, enhancing its tenderness during cooking. Generously sprinkle kosher salt on all sides of the meat, ensuring a flavorful base. Let the seasoned meat rest for about 15 minutes.

In a large Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Carefully add the seasoned chuck roast pieces, browning them on all sides for about 4–5 minutes each.

With the meat browned, reduce the heat to medium and add 1 large chopped sweet onion, 4 minced garlic cloves, and 1 tablespoon of grated fresh ginger to the pot. Sauté for 4–5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Stir in 2 tablespoons of gochujang paste, 1 tablespoon of brown sugar, and 4 tablespoons of low-sodium soy sauce or tamari into the sautéed mixture, mixing until well combined.

Pour in 4 cups of beef stock, scraping the bottom of the pot to release any browned bits. Bring to a gentle simmer, then cover the pot with a tight-fitting lid.

Transfer the covered Dutch oven to a preheated oven at 325°F (160°C). Bake for 2.5 hours, checking for tenderness; the meat should easily fall apart when forked.

Once cooked, let the pot roast rest, covered, for about 10 minutes. Transfer meat to a platter family-style and drizzle with sauce left in the pot. Garnish with fresh cilantro and serve alongside kimchi and steamed rice.